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Tanghulu Recipe

Tanghulu Recipe In 10 Easy Steps

You can make this crunchy snack in 10 easy steps!

Ingredients

Scale

Ingredients

  • 1 lb berries or your fruit of choice
  • 1 cup of water
  • 2 cups of granulated sugar
  • 1/4 cup of honey or corn syrup (optional)
  • A few drops of food colouring (optional)

Equipment

  • Heavy-bottomed Saucepan
  • Bamboo Skewers
  • Silpat
  • Candy Thermometer

Instructions

  1. Before beginning it is advisable to prepare a bath of ice and water. This is because the sugar mixture will stick to skin and potentially cause severe burns if there is an accident. An ice bath helps prevent this though as it gives you a way to quickly cool the mixture on your hand.
  2. Wash and thoroughly dry your fruit. This is crucial because if the fruit is damp then the sugar coating will not adhere to your candied fruit properly.
  3. Chop or slice fruit where necessary such as the tops of strawberries for example. Following which skewer the fruit with your bamboo skewers, ensuring that there is plenty of space to safely dip them into the sugar syrup without burning yourself.
  4. In your saucepan combine the water and granulated sugar. Additionally, if using food colouring and honey/corn syrup then also add these. Without stirring, heat these ingredients over a medium-high heat.
  5. Once it starts boiling insert your thermometer into the mixture. Once it reaches a temperature range of 300°F to 315°F (or approximately 150°C to 160°C) then it will be at the hard crack stage.
  6. Once the correct temperature has been reached turn the temperature down to medium to prevent burning. 
  7. Lay out your silpat covered baking sheet on a nearby countertop.
  8. Begin dipping your fruit skewers into the sugar coating mixture. When doing so rotate them in the pan to ensure complete immersion and coverage, you may have to tilt the pan slightly to accomplish this.
  9. Allow any excess syrup to drip back into the pan and then rest your tanghulu skewers on the silpat. Once placed they will soon begin to harden.
  10. Allow the tanghulu to harden and cool completely. Following which they will be ready to eat.

Notes

  • Honey or corn syrup can be added to your sugar syrup to help stabilise the mixture and prevent it from crystalising too quickly, although this is often not necessary.
  • If you want the colours of your tanghulu to really pop then a bit of food colouring can help accomplish this goal. When doing so it is advisable to match the food dye with that of the fruit chosen to enhance the colour already present.