Tanghulu Recipe: Mixed Fruit Chinese Candied Skewers
Tanghulu is a traditional Chinese street food that features a variety of fruits coated in a crunchy sugar shell. This recipe uses a mix of strawberries, grapes, kiwi, and pineapple chunks to create a colourful and delicious treat. Perfect for snacking or as a fun party dessert, Tanghulu is sure to impress with its sweet and tangy flavour.
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.