Tanghulu, a classic Chinese street food, is beloved for its crispy, sweet coating and juicy fruit core. Making it at home is simple and fun. Here’s a detailed guide to perfecting this treat.
Ingredients:
- 300g granulated sugar
- 200ml water (adjust for desired thickness)
- 300g fruits (strawberries, grapes, or hawthorns work best)
- 1 tbsp white vinegar (optional, prevents crystallization)
- Skewers
Steps:
1. Prepare the Fruit: Wash and dry the fruit thoroughly. For strawberries, hull them; for grapes, leave them whole. Thread onto skewers, leaving a small gap between each piece.
2. Make the Sugar Syrup: In a saucepan, combine sugar and water. Heat over medium-low heat, stirring gently until the sugar dissolves. Add vinegar if using.
3. Cook the Syrup: Once boiling, reduce heat and simmer without stirring. Watch for the syrup to turn golden and thick (about 8–10 minutes). Test by dripping a drop into cold water—if it hardens instantly, it’s ready.
4. Coat the Fruit: Working quickly, dip each skewer into the syrup, swirling to coat evenly. Let excess drip off.
5. Set and Serve: Place coated skewers on a greased tray or parchment paper. Let cool for 2–3 minutes until the candy shell hardens. Enjoy immediately!
Tips: For extra flavor, add a pinch of lemon zest or cinnamon to the syrup. Tanghulu is best eaten fresh to retain its crunch. With a little practice, you’ll master this delightful snack!
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