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Tanghulu candied fruit is a classic Chinese street food made of a sugar-hard-candied fruit on a skewer. The hard candy coating makes a fun crunching sound when bitten. Tanghulu has taken TikTok by storm thanks to the crunch.
Tanghulu, also known as bingtang hulu or bing tanghulu, is a popular street food known for its crunchy shell. The shell makes a loud crunching sound when you first bite into it. This sound became a TikTok craze in the summer of 2022.
One of my favorite things about tanghulu is how easy it is to make. In less than twenty minutes, you can make glass candy fruits! Strawberries are a popular choice. The color is striking. However, you are not limited to strawberries. In fact, you can make tanghulu out of any fruit with a firm exterior.
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What Is Tanghulu?
Bingtang hulu is a traditional candied snack that has its origins in Northern China. Originally, it was made by skewering hawthorn on a long bamboo skewer and dipping it in liquid sugar that hardens into a hard coating.
Now, instead of hawthorn, strawberry is the most popular fruit to use.
Want to try another Asian dessert? Es cendol is a traditional Indonesian dessert that you can make at home.
Why I Love Tanghulu
- Delicious and beautiful.
- Easy and fun to make.
- Vegan, gluten-free, and oil-free.
- It only takes about 20 minutes from start to finish!
Ingredients
Sugar - 2 cups - White granulated sugar works great for this recipe. Avoid using brown or raw sugar because they give your glaze a brown color, and the sugar coating won't stay clear.
- Vegans - Swap white sugar with vegan or organic sugar.
Water - 1 cup
Fruit - 1 pound - Use any fruit with a firm exterior
Instructions
Prep
1. Wash and thoroughly dry the fruit and then arrange on a wooden skewer. Set aside.
2. Prepare an ice bath.
3. Prepare a drying area of your kitchen by lining a baking sheet with parchment paper or poking holes into a styrofoam block or cardboard box.
Sugar
Place sugar in the pan and top with water. DO NOT STIR the sugar and water together. Bring the mixture to 300 degrees Fahrenheit, the hard crack stage.
Dip
Dip the wooden skewer in the sugar and twirl as needed to coat evenly. You might need to tilt the pan. Then, dip into the bowl of ice-cold water for 2 - 3 seconds. Place on the sheet pan to dry. This happens almost immediately. Lay on the baking sheet or upright on a styrofoam block to dry.
Expert Tips
- Candy Thermometer – I recommend using a candy thermometer to achieve the perfect crunch.
- Bone Dry- This is an essential tip. The syrup coating will only harden if the fruit is dry.
- Don't Stir the Sugar - Stirring the water mixture will cause crystallization, which makes achieving the glass candied look impossible.
Troubleshooting
Why isn't the tanghulu hardening?
For sugar to harden into candy, it must reach a 'hard crack' temperature of 300F. If the temperature is below 300, the sugar is a 'soft crack' or lower stage.
Why is it watery?
This usually happens for one of two reasons:
- There is too much water. Always use a water-to-sugar ratio of 1:2 to avoid this from happening.
- The fruit was dipped into the sugar at a low temperature.
Why is it crystalizing?
Crystallization happens when more sugar than water or the sugar and water are mixed.
Why is it melting?
Tanghulu needs to be served almost immediately. After about 30 minutes, the sugar will absorb moisture from the fruit. As a result, the hardened syrup coating will dissolve and melt off. In addition, the syrup might melt if it isn't hot enough or is exposed to high humidity.
Why is it not crunchy?
If the temperature is correct, but you are not achieving the hard crunch, the fruit is not completely dried. To avoid this, dry as much as possible. Or, as I like to say, dry as if your life depended on it.
Why is it chewy?
The sugar/water mixture was at too low of a temperature, probably the soft or hard ball stage.
Frequently Asked Questions
Tanghulu tastes like sweetened or candied fruit.
Tanghulu is a traditional Northern Chinese snack that has gained popularity in Korea.
Typically, you bite directly into the fruit as you would if it were raw. Be careful not to bite the skewer!
You can make tanghulu without a thermometer. The water and sugar mixture needs to boil for 10 minutes to reduce into a thick syrup. To check if the candy recipe is ready, dip a toothpick and instantly dip it in a bowl of iced water. If it hardens immediately, you can begin making tanghulu.
Make Ahead and Storing
Tanghulu is best enjoyed within 30 minutes and up to two hours of making it. Over time, the fruit will expel moisture, and the coating will soften.
Recipe
Tanghulu Candied Fruit Skewers
Equipment
- Skewers
- Sauce pan
- Candy thermometer (recommended)
- Sheet pan
- Parchment paper
Ingredients
- 1 pound fruit
- 2 cups white granulated sugar
- 1 cup water
- ice water bath
Instructions
- Prep: 1. Wash and thoroughly dry the fruit and arrange on the wooden skewer. Set aside. Prepare an ice bath. Prepare a drying area of your kitchen by lining a baking sheet with parchment paper or poking holes into a styrofoam block or cardboard box.1 pound fruit
- Sugar: Place sugar in the pan and top with water. Do NOT stir the sugar and water together. Bring the mixture to 300 degrees Fahrenheit, the hard crack stage.2 cups white granulated sugar, 1 cup water
- Dip: Dip the fruit in the sugar and twirl as needed to coat evenly. Then dip into a bowl of ice-cold water for 2 - 3 seconds. Place on the sheet pan to dry. This happens almost immediately. Lay on the baking sheet or upright on a styrofoam block to dry.
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