5 Minute Easy Tanghulu Recipe (Chinese Candied Fruit)

Scrolling through TikTok, I stumbled upon a viral trend that had my kids buzzing with excitement—Tanghulu. With its colorful candied fruit skewers glistening under a hard sugar shell, it looked too tempting to ignore.

When my children saw it on their feed, they were adamant that I had to make it for them. Armed with a Tanghulu recipe and a sense of adventure, I dove into creating this sweet treat that satisfied cravings and turned our kitchen into a fun candy-making adventure!

Here’s how I turned a trending snack into a memorable family moment.

In this article, I’ll share my five-minute Tanghulu recipe. Here’s what I’ll cover:

• The ingredients and tools you need
• How to prepare the fruit
• Creative variations
• Solving common problems
• How to store and serve Tanghulu

By the end, you’ll know everything there is to know to make this delightful treat and impress your family with your candy-making skills!

Understanding Tanghulu: A Sweet Introduction

Tanghulu is a special treat from ancient China that shows great culinary creativity. You first taste a crisp, shiny candy coating when you bite into it. Then, you enjoy a burst of fresh fruit!

This mix of textures and flavors has delighted people for many years and still attracts food lovers everywhere. But Tanghulu is not just a tasty snack; it also represents China’s rich culture.

Let’s look at its history and learn to appreciate this unique candy even more.

The Story Behind Tanghulu

Legend says that Tanghulu started during the Song Dynasty in northern China. The tale goes that an emperor’s favorite concubine got sick, and no doctors could help her.

The emperor was worried and called a healer from outside the palace. This healer suggested a unique remedy: hawthorn berries boiled in sugar water.

Everyone in the palace was surprised when the concubine got better. The news of this sweet and sour remedy spread quickly. While people may wonder about the healing effects of the hawthorn berry, they all agree that it tastes great!

As time passed, people began to change how they made candied hawthorn berries, leading to the popular way of serving them on a stick. Tanghulu is a favorite snack, and it is enjoyed by many people on the streets and in homes across China and worldwide!

What is Tanghulu?

The most basic kind of Tanghulu features bright red hawthorn berries. But today, many people enjoy different fruits as well. My favorites are juicy strawberries and plump grapes, but you can let your creativity run wild! Make Tanghulu out of unusual dragon fruit or tangy mandarin orange slices. There are so many options!

The charm of Tanghulu is in how it changes. Fresh fruit is covered in a thin, shiny sugar coating, which hardens to give it a crunchy candy shell. The fun texture and the fruit’s natural sweetness make for a great experience.

Whether you already love this special treat or want to try tanghulu for the first time, prepare to find the joy of making this simple yet delightful Chinese candy at home!

Ingredients and Tools You’ll Need

Before making the candy, let’s gather our key ingredients and tools! Don’t worry; you won’t need many hard-to-find items. Tanghulu is simple and usually requires just three common ingredients.

Essential Ingredients for the Perfect Tanghulu

The beauty of Tanghulu is in its simplicity. You only need a few ingredients to make this yummy treat. Here’s what you need:

• Fresh Fruit: Pick your favorite fruits. Firm fruits work best. Strawberries, grapes, kiwi, and mandarin orange pieces are excellent choices!
• White Sugar: Plain granulated white sugar is essential for a transparent candy shell.
• Water: When mixed with sugar, water helps create the shiny candy coating.
• Light Corn Syrup (Optional): While not a must, adding one or two tablespoons of light corn syrup can prevent the sugar from forming crystals, helping to give the candy shell a smooth and shiny appearance.

Make sure your fruits are fresh and ripe. I love picking mine from my backyard or at the local farmers market. Fresh fruit will help make your Tanghulu taste even better. Use only pure white granulated sugar for the best results!

Must-Have Kitchen Tools for Making Tanghulu

Before we start, let’s gather the essential tools that will help us make Tanghulu easily:

• Stainless Steel Saucepan: A heavy stainless steel saucepan is essential for even heat. It stops scorching and helps create a smooth candy coating.
• Candy Thermometer: A candy thermometer is essential for candy making. It helps you check the syrup’s temperature to ensure it reaches the hard-crack stage needed for the perfect crunch.
• Skewers: Thread the fruit on wooden or bamboo skewers. They will give you a good handle for dipping and serving.
• Parchment Paper: Line a baking sheet with parchment paper. The parchment paper will stop the candied fruit from sticking, making it easier to release and clean up.

Having these tools ready will make the process easier and give you the easiest time making Tanghulu.

Preparing Your Fruit for Tanghulu

Now that we have our ingredients and tools ready, let’s turn our attention to the main focus: the fruits. Picking the right kind of fruit and ensuring they’re clean and dry is critical to getting that perfect candy coating.

Selecting the Best Fruits for Tanghulu

The kind of fruit you pick can change the taste and texture of your Tanghulu. The classic hawthorn berry is the best choice. Still, many modern versions use different fruits for various flavors and colors.

Choose firm fruits that won’t break apart in the hot sugar syrup. Here are some excellent options:

• Strawberries
• Grapes
• Blueberries
• Cherries
• Kiwi slices
• Pineapples
• Mangoes

Make sure you cut the pineapple and mango into small pieces before placing them on skewers!

It’s crucial to pick fruits that are ripe and firm. You’ll get a nice crunch from the candy shell and juicy fruit.

Cleaning and Prepping Your Fruits

Cleaning and drying fresh fruit is very important for a smooth candy coating. First, rinse the fruit gently under cold water to remove dirt or debris.

After that, use paper towels to pat each piece dry. Drying your fruit is important, as the sugar syrup won’t stick well with too much moisture. You don’t want sticky, messy results!

Next, put the pieces onto skewers when the fruit is clean and dry. For larger fruits, cut them into bite-sized pieces.

Don’t put too many pieces of fruit on each skewer. A good rule of thumb is 1 to 4 pieces of fruit on each skewer!

Step-by-Step Guide to Making Tanghulu

With our prepared ingredients and tools ready, let’s turn fresh fruit into beautiful candy treats! Don’t worry if the process seems complicated; we will simplify it with these five easy steps:

1. Skewer the Fruit
2. Mixing Water and Sugar
3. Heating the Mixture to the Perfect Temperature
4. Dipping the Fruit into the Sugar Syrup
5. Cooling and Setting the Candied Fruits

Step 1: Skewer the Fruit

Place each piece of fruit onto a wooden skewer. If you’re using strawberries like me, cut off the leaves and stem and position the tips of the berries at the ends of the skewers.

Step 2: Mixing Water and Sugar

Mix two parts white sugar in your stainless steel saucepan with one part water. For example, two cups of sugar and one cup of water. This ratio is vital for getting the perfect candy texture.

Remember! Do not stir the mixture once it heats up. Stirring can add air bubbles, making the sugar cloudy and grainy instead of clear and glass-like.

Set your saucepan on medium heat. Let the sugar melt completely, swirling the pan gently if necessary.

Do not turn up the heat to make it cook faster. Doing this might cause the candy shell to cook unevenly and damage its clarity.

Step 3: Heating the Mixture to the Perfect Temperature

As we heat our sugar and water mixture, it starts to change. It will turn from a clear liquid into a thick syrup.

Cook the mixture over medium heat without stirring. Carefully attach the thermometer to the side of the saucepan.

Ensure your thermometer goes into the syrup but does not touch the bottom of the pan. We want to reach a temperature of 300–310°F (149–154°C), called the hard-crack stage in candy making.

When it cools, you must hit this exact temperature to harden the sugar syrup into a solid candy shell. Hitting the right temperature is the secret to perfect Tanghulu!

Step 4: Dipping the Fruit into the Sugar Syrup

With our sugar syrup ready at the hard-crack stage, it’s time for the fun part: dipping the fruit! Speed and care are essential here. We need to work quickly before the syrup cools and hardens.

Take one skewer at a time and carefully dip the fruit into the hot sugar syrup, ensuring it is fully coated. Gently turn the skewer to get an even coat, letting any excess syrup drip back into the saucepan.

Don’t let the fruit stay in the hot syrup for too long! If you do, it might get too soft or even fall apart.

Step 5: Cooling and Setting the Candied Fruits

After you dip each skewer, gently tap off the extra syrup. Then, place it on a lined baking sheet to cool down.

Make an ice bath to cool them faster and make the candy shell more crunchy. Fill a big bowl with ice water.

Slowly dip the freshly coated skewers into the ice bath for about one to two minutes. Dipping the fruit into the ice bath helps cool them quickly and makes the sugar harden fast. It also gives a shiny, glass-like finish!

Once the candy coating is firm, remove the skewers from the ice bath and put them back on the lined baking sheet to let any extra moisture dry.

Creative Variations of Tanghulu

While hawthorn berries with a sugar coating are classic and tasty, try new ideas with your homemade tanghulu! You can use different fruits or add fun colors and surprising flavors. Let your imagination soar!

Trying Different Fruits

Tanghulu is made with many fruits, not just the usual hawthorn berry. Using a mix of fruits allows you to try different flavors and colors.

I like adding seedless grapes, clementine slices, or tart cherries on the skewers for something a little tangy.

You can make a fun mix by adding many fruits to one skewer. Sweet strawberries with tangy pineapple chunks are a great combination!

You can even try unique fruits like dragon fruit, lychees, or rambutan to make a memorable and impressive snack!

Adding Flavors and Colors

Try adding more flavors and colors to your Tanghulu for a fun twist. A little bit of creativity can transform these sweet snacks into exciting, colorful treats!

You can even make your sugar syrup taste better by mixing in a teaspoon of vanilla extract, almond extract, or a splash of rose water for a pleasant scent. A pinch of ground ginger or a dash of cinnamon can add a warm touch if you like spice!

Another fun idea is to use a few drops of food-safe gel coloring to brighten your candy coating! My kids love this. Remember, just a little is needed, so start with one or two drops. You can add more until you get the color you want.

Solving Common Tanghulu Problems

Even expert candy makers can face some issues now and then. Making Tanghulu is simple, but you might run into common problems.

Don’t worry! I’m here to help you solve these tricky situations and ensure your candy-making journeys end well.

Let’s tackle some common questions and give tips to easily handle any Tanghulu-making challenges.

Why Isn’t My Tanghulu Hardening?

One common problem when making tanghulu is getting the hard candy shell right. If your tanghulu stays sticky or soft even after cooling, the sugar syrup probably didn’t get hot enough.

To make the syrup hard, it needs to reach the hard-crack stage, which is around 300-310°F (149-154°C).

If I don’t have a candy thermometer handy, I like to use the cold water test. Just drop some hot sugar syrup into a bowl of ice water. You’re at the right stage if it makes hard, brittle threads that snap easily.

If your syrup is still not hardening, cook it over medium heat. Watch the temperature closely and continue performing the cold water test until it reaches the right consistency.

How to Avoid Crystalized Sugar on the Fruit

When making Tanghulu, you must get the sugar syrup to the right temperature to prevent the sugar from crystallizing on the fruit. Use a candy thermometer to check the heat closely.

To prevent crystals, ensure the fruit is dry when you dip it. Work quickly but carefully when coating the fruit.

Also, don’t let the syrup cool too much. If you see sugar crystals showing up, gently heat the syrup again.

These steps will give you a smooth and shiny candy coating on your Tanghulu fruit!

How to Store and Serve Tanghulu

Tanghulu is a treat best enjoyed right after it is made. The candy shell has the best crisp texture at that time! But if you have leftovers or want to make them ahead of time, you can store them to keep them fresh for a little while.

Let’s look at how to store Tanghulu so it stays crunchy. We’ll also explore some fun ideas for serving this pretty and tasty treat!

Best Practices for Storage

While Tanghulu is best enjoyed immediately, leftovers can be stored for a short time. However, the candy shell may soften slightly due to the moisture from the fruit.

To maximize freshness and maintain that appealing crunch, wrap the Tanghulu skewers individually in parchment paper, preventing them from sticking together. Then, place the wrapped skewers in an airtight container to minimize exposure to air, which can accelerate softening.

Here’s a handy table summarizing the best storage practices for Tanghulu:

Factor	Recommendation
Storage Time	Up to 1 day (for best quality)
Container	Airtight container or resealable bag
Temperature	Room temperature

Serving Suggestions for a Sweet Surprise

Present your shiny tanghulu creations in a way that shows off their taste!

You can arrange them nicely on a plate or stand them up in a tall glass. I like standing them up in a tall glass-it makes them look like a bouquet! This will create a stunning centerpiece that will catch everyone’s eye.

Surprise your family and friends with these sweet treats. They are great for parties, potlucks, or as a special dessert after dinner. Their bright colors and shiny look also make them perfect for photos, so take some pictures for social media before they’re all gone!

Add this recipe to your collection and share it with your friends. Learning to make Tanghulu lets you impress your loved ones with a taste of Chinese tradition!

Conclusion

Learning to make Tanghulu combines sweetness with creativity in your cooking. Choosing suitable fruits and getting the sugar syrup to the right temperature is essential in making this traditional Chinese candy!

I encourage you to try different fruits, flavors, and colors to make Tanghulu unique and special. Make sure to store and serve your Tanghulu carefully to keep it crunchy.

I hope you were able to follow my Tanghulu recipe easily! Enjoy this traditional candied fruit recipe, taste the sweetness, and enjoy creating your own Tanghulu treat.

You may also want to check out my other recipes, like my Sugar-Free Blackberry Jam Recipe with No Pectin!

Frequently Asked Questions

What is Tanghulu made of?

The classic Tanghulu is made from hawthorn berries covered in a hard sugar shell. To make the candy coating, you dissolve white sugar in water. Then, you heat it until it becomes very hard.

Why is my Tanghulu not hardening?

If your Tanghulu is not getting hard, the sugar syrup probably has not reached the hard-crack stage. This stage is usually between 300-310°F. To check, drop a little syrup into cold water. It should harden right away.

How to make Tanghulu in 5 minutes?

To make Tanghulu in 5 minutes, take fruits like strawberries, cut off the stems, and put them on a skewer. Dip them in hot sugar syrup and let them harden. Then, enjoy your quick and delicious treat!

What happens if you stir Tanghulu?

Stirring the sugar-water mixture while cooking can cause it to turn grainy. This crystallization can ruin your Tanghulu. It’s better not to stir and let the sugar dissolve with the heat!

Is Tanghulu Chinese or Korean?

Tanghulu is a well-liked snack in many Asian countries. It originated in China and has its roots in the Song Dynasty. Over time, it has also become a favorite in South Korea and other areas.

How long do you leave Tanghulu in ice water?

Submerge the freshly coated Tanghulu skewers in ice water for 1-2 minutes. This quick cooling makes the sugar shell harden fast, giving the fruit a shiny look and stopping it from getting too soft.

Why is my Tanghulu sticking to my teeth?

If your Tanghulu is sticking to your teeth, it means it is not the right hard candy texture. This shows that the sugar syrup was not cooked to a high enough temperature, and as a result, the candy coating has not completely hardened.

How much water and sugar for Tanghulu?

Combine two parts of white sugar with one part of water in your stainless steel saucepan. Two cups of sugar and one cup of water should work. This proportion is crucial for achieving the ideal candy consistency!