Easy Tanghulu Recipe
This Tanghulu recipe is easy and produces show-stopping treats that taste just as good if not better than they look. Strawberries, grapes or mandarin orange slices are dipped in a glossy sugar solution that forms a crisp, crackly shell. The crunchy exterior combined with the juicy fruit on the inside is a delightful balance of textures and flavors. Enjoy this popular Chinese street snack at home in your own kitchen.
Tanghulu is a popular Chinese street food. Firm fruits, such as strawberries, green grapes, mandarin orange slices, or even blueberries are coated in a glossy sugar solution. Once the sugar hardens on the fruit, it creates a crisp, crackly shell that pairs so perfectly with the ripe, juicy fruit on the inside. It is truly a delight for your taste buds between the textural differences and flavors.
I’ve been wanting to make a Tanghulu recipe for some time now, and finally with Valentine’s day around the corner, I decided it was the perfect time to create this easy Tanghulu recipe. If you feel like adding a special touch to this treat, cut your strawberries into strawberry roses. A strawberry rose will surely impress everyone, and they are easier to make than you may think. These can even be served on their own.
This treat would be great for Holidays, such as Christmas, Valentine’s Day and Easter or even as a brunch treat, especially for a Mother’s Day brunch.
The Components
Fruit
You want to use fruits that are firmer, such as green grapes, mandarin orange slices, strawberries, or blueberries. Soft fruit will not stick well on the skewer and make it difficult to dip in the hot sugar solution.
glossy sugar coating
The sugar coating is the star of the recipe. The sugar hardens once it is on the fruit, creating a delicious sweet, crisp, crackly sugar coating. The texture of the crunchy sugar coating with the juicy fruit is a delight.
Here’s How to Make a Strawberry Rose
If you would like to use strawberries and cut them into a rose, here is how to do so. With the stem at the bottom, use a pairing knife, to cut the petals.
Cut the first row of petals. Starting roughly halfway up the strawberry, slicing downward into the base of the strawberry. Use the knife to gently fan the tip of the petal outward. Rotate the berry, and create 3 more petals in the same manner. This will be the base layer of petals.
Cut a second row of petals. Use the same technique to cut the second row of petals, alternating the petals in between the bottom row of petals. You should have 3 petals in the second row.
Cut the last row of petals. The final row is simply a slit at the very tip/top of the strawberry, straight down.
Here’s How to Make This Easy Tanghulu Recipe
prep the fruit
Thoroughly wash and dry fruit. If using strawberries, remove the stem, unless you are making Strawberry roses, then leave the stem on. For the mandarin oranges, remove the shell, and separate into individual pieces.
Skewer the fruit onto a wooden skewer, making sure the fruit is at the tip of the skewer. If you add a few pieces of fruit onto the skewer, be careful to not add too many. You want to make sure you are able to dip all of the fruit into the sugar solution.
cook the sugar solution to the hard crack stage
Add water and sugar to a small saucepan. DO NOT STIR. Heat over medium heat for about 15 minutes, until the temperature of the sugar syrup reaches 300-310F. It will be a light amber color. This is the hard crack stage. If you do not have a thermometer at 15 minutes, dip a wooden skewer in to the sugar solution, then dip in the ice water for 10-15 seconds. If the sugar hardens and is crunchy, the syrup is ready. Remove from the heat.
coat in glossy sugar coating!
Once the sugar syrup has reached the hard-crack stage, it is time to dip the fruit!
Allow to cool
Immediately after coating the fruit in the hot sugar solution, add to the bowl of ice water for about 1 minute, or until the sugar coating hardens. Remove from the ice water and place on a parchment paper lined baking sheet. Allow to sit a couple minutes, then serve.
Here are a few other recipes I think you will love
Here are a few of my favorite brunch treats
- Blueberry Streusel Muffins
- Cinnabon Cinnamon Rolls
- Lemon Blueberry Bread
- Banana Nut Muffins
- 1-hour Soft Cinnamon Rolls
Storage
Tanghulu is best to be eaten right away, because the crispy sugar shell can get harder over time. If you do have leftovers, store in an airtight container in the refrigerator for up to 3 days.
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Easy Tanghulu Recipe
- Total Time: 25 minutes
- Yield: 2 1x
Description
This Tanghulu recipe is easy and produces show-stopping treats that taste just as good if not better than they look. Strawberries, grapes or mandarin orange slices are dipped in a glossy sugar solution that forms a crisp, crackly shell. The crunchy exterior combined with the juicy fruit on the inside is a delightful balance of textures and flavors. Enjoy this popular Chinese street snack at home in your own kitchen.
Ingredients
- 1/2 pound fruit (strawberries, mandarin slices, green grapes, blueberries)
- 1 1/4 cups granulated sugar
- 2/3 cup water
Instructions
1. Get the fruit ready. Wash and dry the fruit. If you are making strawberry roses, leave the stem on the strawberries. Otherwise, you may remove it.
2. Strawberry Roses. If you would like to use strawberries and cut them into a rose, here is how to do so. With the stem at the bottom, use a pairing knife, to cut the petals.
Cut the first row of petals. Starting roughly halfway up the strawberry, slicing downward into the base of the strawberry. Use the knife to gently fan the tip of the petal outward. Rotate the berry, and create 3 more petals in the same manner. This will be the base layer of petals.
Cut a second row of petals. Use the same technique to cut the second row of petals, alternating the petals in between the bottom row of petals. You should have 3 petals in the second row.
Cut the last row of petals. The final row is simply a slit at the very tip/top of the strawberry, straight down.
3. Thread the fruit onto a wooden skewer, making sure to leave the berries towards the tip of the skewers. If you are adding multiple fruit to a skewer, only add a few pieces. You want to make sure you are able to coat all of the fruit in the sugar solution.
4. Get a bowl of ice water ready. Add ice and cold water to a bowl. This will help the sugar shell harden after dipping the fruit.
5. Line a baking sheet with parchment paper. Line a baking sheet with parchment paper and set aside. This will be used for after the fruit is dipped in the ice water.
5. Make the Sugar Syrup. Add water and sugar to a small saucepan. DO NOT STIR. Heat over medium heat for about 15 minutes, until the temperature of the sugar syrup reaches 300-310F. It will be a light amber color. This is the hard crack stage. If you do not have a thermometer at 15 minutes, dip a wooden skewer in to the sugar solution, then dip in the ice water for 10-15 seconds. If the sugar hardens and is crunchy, the syrup is ready. Remove from the heat.
6. Dip the Fruit. Get your ice water ready and set it next to you. You may have to tilt the pan to coat the fruit. Working quickly, dip each fruit, twirling a few times through the sugar syrup to coat. Remove and immediately dip into the ice water. Allow to sit in ice water for 1 minute. Remove and place on parchment paper lined baking sheet. Allow to sit on parchment paper lined baking sheet for 2-3 minutes.
7. Serve. Serve immediately. If you do have leftovers, store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Stove Top
- Cuisine: Chinese
Awesome recipe!