Candied hawthorn balls, or Tanghulu, are a beloved Chinese snack with a crispy, sweet coating and tangy hawthorn center. Here’s a simple recipe to recreate this treat at home.
Ingredients:
- 500g fresh hawthorns (washed and pitted), or 300g canned hawthorns
- 200g granulated sugar
- 2 tablespoons water
- Optional: Sesame seeds for garnish
Steps:
1. Prepare the hawthorns: If using fresh hawthorns, remove the stems and seeds. Canned hawthorns can be used directly after draining.
2. Make the sugar syrup: In a small pot, combine sugar and water. Heat over medium-low heat, stirring until the sugar dissolves. Once it bubbles, reduce heat and simmer for 3-5 minutes until the syrup thickens slightly (a drop in cold water should harden into a thread).
3. Coat the hawthorns: Skewer the hawthorns with bamboo sticks. Dip each skewer into the hot syrup, rotating to ensure an even coating.
4. Set and crisp: Place the coated hawthorns on a greased tray or parchment paper. Let them cool for 5-10 minutes until the sugar hardens into a crispy shell.
5. Serve: For extra flavor, sprinkle with sesame seeds while the syrup is still sticky. Enjoy immediately!
Tips: For a brighter color, add a pinch of white vinegar to the syrup. Avoid overheating the syrup to prevent a bitter taste. This snack stays crispy for up to 2 hours—perfect for sharing!
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