Make tanghuhu at home

Tanghulu is a classic Chinese snack made by coating fruit in a hardened sugar syrup. Traditionally created using hawthorn berries, this treat features fruits skewered on bamboo sticks and dipped in caramelized sugar. It’s a staple of northern Chinese street food culture, especially popular in the winter months. Nowadays, people use a variety of fruits like strawberries, grapes, and kiwis to give tanghulu a modern twist while retaining its signature crunch.

Why You’ll Love This Recipe

• Simple to make at home with just a few ingredients

• A crunchy, sweet exterior pairs perfectly with fresh fruit

• Customizable with a wide variety of fruits

• Brings the experience of authentic Chinese street food to your kitchen

• Visually appealing and perfect for parties or special treats

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh fruits (such as strawberries, grapes, blueberries, kiwi, or hawthorn berries)

• Granulated sugar

• Water

• Optional: light corn syrup (helps prevent crystallization)

• Wooden skewers

Directions

1. Wash and dry the fruit thoroughly. Moisture on the fruit can prevent the sugar from sticking.

2. Skewer the fruit. Thread 2–3 pieces of fruit onto each wooden skewer.

3. Make the sugar syrup. In a saucepan, combine sugar and water (and corn syrup if using). Heat over medium heat. Do not stir. Let it boil until it reaches 300°F (hard crack stage).

4. Dip the skewers. Once the syrup is ready, carefully dip each skewer into the syrup to coat the fruit evenly. Let any excess syrup drip off.

5. Cool immediately. Place the coated skewers on a sheet of parchment paper or dip them into an ice water bath to harden the sugar quickly.

6. Serve and enjoy. Once the sugar is fully hardened, the tanghulu is ready to be eaten.

Servings and Timing

• Servings: 4–6 skewers

• Preparation time: 10 minutes

• Cooking time: 15–20 minutes

• Total time: Approximately 30 minutes

Variations

• Try different fruits like oranges, pineapple, or melon for new flavors

• Use mixed fruit combinations on a single skewer

• Add a tiny drop of food coloring to the sugar syrup for a vibrant twist

• Sprinkle with sesame seeds before the sugar hardens for added texture

Storage/Reheating

Tanghulu is best enjoyed fresh, right after the sugar has hardened. However, you can store leftovers in an airtight container at room temperature or in the refrigerator for up to 2 days. Avoid humid environments, as moisture can cause the sugar coating to become sticky or melt. Tanghulu is not meant to be reheated, as the sugar shell will not maintain its structure when warmed.

FAQs

What fruits work best for tanghulu?

Fruits with low water content and firm texture work best, such as strawberries, grapes, apples, and hawthorn berries.

Can I make tanghulu without a candy thermometer?

Yes, but it’s more difficult. To test readiness, drop a bit of syrup in cold water—it should harden instantly and crack when broken.

Why is my sugar coating soft instead of hard?

The syrup likely didn’t reach the proper temperature. Make sure it hits the hard crack stage (300°F) before dipping the fruit.

Can I stir the sugar while it’s boiling?

No. Stirring can cause crystallization. Let the sugar dissolve and boil without agitation.

Can I reuse leftover sugar syrup?

If it hasn’t hardened completely, you can reheat and use it again. Otherwise, discard it once it’s too thick or crystallized.

How do I prevent the sugar from crystallizing?

Use clean utensils, avoid stirring the syrup once boiling, and consider adding a small amount of corn syrup.

Is tanghulu safe for young children?

Due to the hard sugar coating, tanghulu may pose a choking hazard for small children and should be served with caution.

Can I use honey instead of sugar?

No, honey doesn’t harden in the same way and won’t provide the crunchy shell that defines tanghulu.

Why did the sugar slide off the fruit?

This usually happens when the fruit is too wet. Make sure it is completely dry before dipping.

Can tanghulu be made in advance?

You can make it a few hours ahead, but it’s best served the same day to maintain its crunchy texture.

Conclusion

Tanghulu is a fun and easy way to bring a piece of traditional Chinese culture into your kitchen. With just a few basic ingredients and simple steps, you can recreate this iconic treat at home. Whether you stick with classic hawthorn berries or try a variety of fruits, this crisp, sugary snack is sure to delight both kids and adults alike.