Tanghulu (Chinese Candied Fruit): A Sweet and Crispy Treat

Tanghulu, also known as Chinese candied fruit, is a traditional treat that combines the natural sweetness of fruit with a crunchy, sugary coating. Originating from northern China, this simple yet delightful dessert has gained popularity worldwide for its beautiful, glossy appearance and satisfying crunch. The process of making Tanghulu is relatively easy, and it can be made with a variety of fruits, making it customizable for everyone’s taste. Whether you’re in the mood for a fun snack or looking to impress guests at a party, Tanghulu is a crowd-pleasing, irresistible treat that is as delicious as it is visually stunning.

In the following article, you will learn how to make this delightful Chinese treat from scratch. The recipe uses just a few simple ingredients to create the perfect balance of tart and sweet. With its crunchy candy coating and juicy, fresh fruit inside, Tanghulu is a great way to enjoy fruit in a fun and exciting way.

Why You’ll Love This Recipe

1. Simple Ingredients

Making Tanghulu requires just a handful of easy-to-find ingredients: fresh fruit, sugar, water, and a splash of lemon juice (optional). You don’t need to be an expert in the kitchen to pull off this recipe!

2. Customizable with Different Fruits

Traditionally made with hawthorn berries, Tanghulu can be made with various fruits such as strawberries, grapes, or even apple slices. This means you can cater the treat to your preferences or what you have on hand.

3. Perfect for All Ages

Tanghulu is a fun and family-friendly dessert. Kids will love the colorful fruit and the crunchy candy coating, making it an enjoyable treat for all ages. It’s also a fun way to get children involved in the kitchen.

4. Visually Stunning

The glistening, sugary coating on the fruit creates a stunning visual effect. The shiny, candy-covered fruit on skewers makes for a beautiful presentation that’s perfect for parties or gatherings.

5. Quick and Easy to Make

Despite looking fancy, Tanghulu is quick and simple to make. The hardest part is waiting for the sugar coating to harden before you can indulge in your sweet treat.

this RECIPE

Ingredients

• Fresh fruit (hawthorn berries, strawberries, grapes, or firm fruit of your choice)
• 1 cup granulated sugar
• 1/3 cup water
• 1 teaspoon lemon juice (optional)
• Wooden skewers (for skewering the fruit)

Variations

• Tropical Tanghulu: Try using pineapple chunks, mango slices, or kiwi for a tropical twist.
• Citrus Tanghulu: For a tart and refreshing flavor, opt for slices of orange or lemon.
• Chocolate Drizzle: After coating your fruit in sugar syrup, drizzle with melted chocolate for a richer, indulgent treat.
• Spiced Tanghulu: Add a pinch of cinnamon or chili powder to the syrup for a sweet and spicy kick.

How to Make Tanghulu (Chinese Candied Fruit)

Step 1: Prepare the Fruit

Wash and dry the fruit thoroughly. If you’re using large fruits like strawberries or grapes, you can leave them whole. For smaller fruits like hawthorn berries, skewer them onto wooden sticks, leaving a little space at the bottom for easy handling.

Step 2: Make the Sugar Syrup

In a medium saucepan, combine the sugar and water. Place the pan over medium heat and stir occasionally to dissolve the sugar. Once the sugar has dissolved, increase the heat and let the syrup come to a boil. Let it boil for 5-8 minutes, or until it reaches 300°F (150°C) on a candy thermometer. This is the hard crack stage, ensuring the candy coating will harden properly. If you don’t have a thermometer, drop a small amount of syrup into cold water. If it hardens into brittle threads, the syrup is ready.

Step 3: Coat the Fruit

Once the syrup is ready, carefully dip each skewer of fruit into the syrup. Ensure the fruit is fully coated. Hold the skewer over the pot for a few seconds to let the excess syrup drip off. Lay the skewered fruit on a parchment paper-lined tray to cool and harden.

Step 4: Cool and Serve

Let the Tanghulu cool at room temperature for 10-15 minutes, or until the sugar coating hardens completely. Once the coating is firm and crunchy, your Tanghulu is ready to enjoy!

Tips for Making Tanghulu

• Be cautious with hot syrup: The sugar syrup will be extremely hot, so take care when dipping the fruit.
• Use firm fruit: Make sure to use fresh, firm fruit for the best results. Overripe fruit may not hold the candy coating properly.
• Add lemon juice: A teaspoon of lemon juice can enhance the tartness of the syrup, balancing the sweetness of the sugar.
• Work quickly: The syrup hardens quickly once it cools, so be sure to dip the fruit and get them onto the tray promptly.
• Check the syrup consistency: Use a candy thermometer or cold water test to ensure the syrup reaches the correct hard crack stage for a proper candy coating.

How to Serve Tanghulu

Tanghulu is best enjoyed immediately while the candy coating is still crunchy and fresh. Serve it as a snack at a party, a dessert after a meal, or simply enjoy it as a fun treat during the day. You can also display it as a beautiful edible centerpiece for special occasions.

Make Ahead and Storage

Storing Leftovers

Tanghulu is best served immediately, but if you have leftovers, store them in an airtight container at room temperature for up to two days. Be sure the container is tightly sealed to keep the sugar coating from becoming soft.

Freezing

It is not recommended to freeze Tanghulu, as the sugar coating can lose its crunch when thawed.

Reheating

Since Tanghulu is best enjoyed fresh, reheating the candy-coated fruit is not recommended. However, if it loses some of its crunch, you can re-coat it in fresh sugar syrup and let it harden again.

FAQs

1. Can I use frozen fruit for Tanghulu?

Frozen fruit isn’t ideal because it tends to lose its structure and may not hold up well with the sugar coating. Fresh, firm fruit is best for this recipe.

2. Do I need a candy thermometer for the syrup?

While a candy thermometer is helpful, you can also use the cold water test to check the syrup’s consistency.

3. Can I add flavors to the syrup?

Yes, adding a splash of lemon juice or even a dash of vanilla extract can enhance the flavor of the syrup.

4. Is Tanghulu hard to make?

Not at all! With just a few steps and some care when handling hot syrup, Tanghulu is a quick and easy treat to make.

5. Can I make Tanghulu with other fruits besides hawthorn berries?

Absolutely! Feel free to use strawberries, grapes, or any other firm fruit of your choice.

6. How long does Tanghulu stay crunchy?

Tanghulu is best enjoyed within 24 hours for maximum crunch, but it can last up to two days when stored properly.

7. Can I use brown sugar instead of granulated sugar?

Granulated sugar is recommended for the best texture, but brown sugar could add a deeper flavor to the syrup.

8. Can I make Tanghulu without skewering the fruit?

Yes, you can dip fruit directly into the syrup without skewering, though skewering makes it easier to handle.

9. Is there a way to make Tanghulu less sweet?

You can reduce the amount of sugar in the syrup or add more lemon juice for a more tart flavor.

10. Can I add a chocolate coating to the fruit?

Yes, you can drizzle melted chocolate over the hardened Tanghulu for an extra decadent treat.

Conclusion

Tanghulu is a simple yet delightful treat that combines the sweetness of fruit with a crunchy, sugary coating. Whether you use traditional hawthorn berries or a variety of other fruits, this recipe is a fun and easy way to enjoy a popular Chinese dessert. With just a few ingredients and simple steps, you’ll be able to create a beautiful and delicious treat that’s perfect for any occasion. Enjoy making your Tanghulu, and be ready to impress your friends and family with this stunning and flavorful snack!

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