candied gourd recipe

How to Make Chinese Candied Hawthorns (Tanghulu): A Complete Guide

Tanghulu, a beloved Chinese street snack, consists of crisp hawthorns coated in a glossy, hard sugar glaze. Making it at home is simple and rewarding. Here’s a step-by-step guide.

First, prepare the hawthorns. Choose firm, ripe ones, wash thoroughly, and remove stems. For a twist, you can alternate them with strawberries, grapes, or cherry tomatoes. Skewer 6–8 fruits onto a bamboo stick, leaving a small gap between each.

Next, make the sugar syrup. In a small pot, combine equal parts sugar and water (e.g., 1 cup each). Add a splash of white vinegar or lemon juice to prevent crystallization. Heat over medium-low, stirring gently until the sugar dissolves. Let it boil without stirring until it reaches 300–310°F (150–155°C) on a candy thermometer, or until a drop dropped in cold water forms a hard ball.

Quickly dip each skewer into the syrup, rotating to coat evenly. Hold it above the pot for 5–10 seconds to let excess drip off, then place it on a greased tray or parchment paper. Let it cool for 2–3 minutes until the sugar hardens into a translucent shell.

For variations, add a pinch of salt to balance sweetness, or use brown sugar for a richer flavor. Avoid overcrowding the pot during dipping to maintain the glaze’s texture. Enjoy Tanghulu as a sweet, tangy treat that’s perfect for sharing!