Introduction
Get ready to treat yourself with Tanghulu, a delightful Chinese street food that transforms an assortment of fruits into a crunchy, sweet sensation. Perfect for parties, snacks, or just a fun kitchen experiment, Tanghulu brings a burst of flavour and texture with every bite. Let’s delve into the steps to create this irresistible treat.
Fact About Tanghulu
Tanghulu, originating from northern China, has been a beloved winter treat for centuries. Traditionally made with hawthorn berries, this candied fruit delight has evolved to include various fruits, making it a versatile and colourful snack. The name Tanghulu literally translates to “sugar bottle gourd,” referring to its classic shape and sugary coating.
Tanghulu Serving Suggestions
Tanghulu is a visually appealing and delicious treat that can be enjoyed on its own or as part of a larger dessert spread. Serve these colourful skewers on a platter lined with parchment paper for a festive touch. Pair them with a cup of hot tea or a light, refreshing drink like sparkling water with lemon. You can also use Tanghulu as a stunning edible decoration for cakes and other desserts.
Storing Instructions
To keep your Tanghulu fresh and crispy, store them in an airtight container at room temperature. They are best enjoyed within 24 hours, as the sugar coating can absorb moisture and become sticky over time. Avoid refrigerating Tanghulu, as the humidity can affect the texture of the candy shell.
How to Make Tanghulu
Tanghulu Recipe: Mixed Fruit Chinese Candied Skewers
Ingredients
- 1 lb mixed fruit 0.5kg (strawberries, grapes, kiwi, pineapple chunks)
- 2 cups white sugar
- 1 cup water
- 2 tbsp corn syrup
- 1 tbsp honey
Instructions
- Wash and dry the fruit thoroughly. Remove any stems, leaves or inedible parts. Skewer the fruit pieces, keeping 3 or less per skewer for easier handling.
- In a small saucepan, combine the sugar, water, corn syrup and honey. Bring to a boil over medium-high heat, stirring occasionally. Continue cooking until the syrup reaches 300°F on a candy thermometer, about 10-15 minutes.
- Once the syrup is ready, remove from heat. Working quickly, dip each fruit skewer into the hot syrup, coating completely. Gently tap off any excess.
- Immediately dip the coated skewers into an ice water bath for 2-4 seconds to harden the sugar coating.
- Place the skewers on a parchment lined baking sheet and allow to cool completely before serving, about 10 minutes
Notes
- Fruit Selection: Use firm fruits to ensure they hold up well during the candying process. Make sure the fruit is completely dry before dipping into the hot syrup to ensure the sugar coating sticks properly.
- Syrup Temperature: It’s crucial to bring the syrup to the correct temperature (300°F or 150°C) for the perfect hard candy coating. Use a candy thermometer for accuracy.
- Quick Dipping: Work quickly when dipping the fruit skewers into the hot syrup and then into the ice water bath to set the candy shell.
- Storage: Store Tanghulu at room temperature in an airtight container and enjoy within 24 hours for the best texture. Avoid refrigerating to prevent the candy shell from becoming sticky.
What You Will Need
- Tanghulu Sugar Pan: A small saucepan or cast iron wok with a handle, perfect for melting sugar and creating the candy coating.
- Sticks: Wooden or metal skewers to hold the fruit securely while dipping in the hot syrup.
- Candy Thermometer: Essential for ensuring the syrup reaches the correct temperature (300°F or 150°C) for the perfect candy coating.
- Mixing Bowl with Ice Water: Used to quickly set the candy coating after dipping the fruit in the hot syrup.
- Parchment Paper: To place the dipped fruit skewers on while they cool and harden.
- Measuring Cups and Spoons: For accurately measuring the sugar, water, corn syrup, and honey.
Conclusion
We hope you enjoy making and tasting this delightful Tanghulu recipe! It’s a fun way to bring a bit of Chinese street food magic into your home. Share your Tanghulu creations with us in the comments below, and don’t forget to sign up for our newsletter for more exciting recipes and kitchen tips!
FAQ
Can I use other types of fruit for Tanghulu?
Absolutely! While traditional Tanghulu uses hawthorn berries, you can experiment with any firm fruit like apples, pears, or even citrus segments. Just make sure the fruit is thoroughly dried before dipping in the syrup.
Why is my Tanghulu sticky?
If your Tanghulu turns sticky, it could be due to high humidity or improper storage. Ensure that the sugar syrup reaches the right temperature (300°F or 150°C) and store the skewers in an airtight container at room temperature.
Can I make Tanghulu without corn syrup?
Corn syrup helps prevent the sugar from crystallising, giving Tanghulu its smooth, glass-like coating. If you don’t have corn syrup, you can try using an additional tablespoon of honey or a small amount of lemon juice as a substitute.
Is Tanghulu suitable for kids?
While Tanghulu is a fun and tasty treat, it’s important to supervise young children while they eat it due to the hard candy coating, which can be a choking hazard. Cut the fruit into smaller pieces and ensure kids bite carefully.
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