Tanghulu (Candied Fresh Fruit Skewers)

Published Date: May 15, 2025

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

• 1½ cups granulated sugar

• ¾ cup water (added to sugar for syrup preparation)

• 1 pound mixed fresh fruit (hulled strawberries, seedless green grapes, tangerine segments; washed, dried, and prepared)

• Approximately 24 wooden skewers (6–8 inches long; soaked in water for 10–15 minutes to prevent burning, optional)

• Ice and water (for ice bath preparation)

Preparation & Instructions

Step 1: Prepare the Sugar Syrup

1. Syrup Base: In a small heavy-bottomed saucepan, spread granulated sugar into an even layer. Slowly pour ¾ cup water over the sugar to evenly moisten it (do not stir at this stage to prevent crystallization). Attach a candy thermometer to the pan and place over medium heat.

2. Cook Undisturbed: Bring the mixture to a gentle boil, then cook undisturbed until the sugar dissolves completely. Continue heating until the syrup reaches 300°F (149°C)—a temperature corresponding to the hard-crack stage (syrup forms a crisp thread that shatters when pulled, indicating optimal coating consistency). This typically takes 10–13 minutes.

Step 2: Prepare Skewers and Fruit

1. Skewer & Fruit Prep: Thread 2–3 pieces of fruit onto each skewer (adjust based on fruit size to ensure even syrup coverage; too many fruits may hinder uniform coating). For wooden skewers, soak in water for 10–15 minutes prior to prevent charring.

2. Fruit Preparation: Wash all fruits thoroughly, then:

3. Strawberries: Hull and slice into halves/quarters (1–2 inches each).

4. Seedless Grapes: Remove stems and rinse.

5. Tangerine Segments: Peel tangerines, remove membranes, and separate into individual segments.

Pat all fruits dry with paper towels to avoid syrupy sogginess.

Step 3: Dip and Coat the Fruit

1. Syrup Maintenance: Once the syrup reaches 300°F, reduce heat to low to maintain a steady temperature. Work quickly to prevent premature cooling.

2. Coating Technique: Using one skewer at a time, dip the fruit into the syrup, tilting the pan to fully coat the fruit. Rotate the skewer to ensure even coverage. Allow excess syrup to drip back into the pan for 2–3 seconds.

3. Cooling & Setting: Immediately submerge the coated skewer into an ice bath (ice + water) for 10–15 seconds to set the candy shell. Transfer to a wire rack over a baking sheet to drain excess syrup. The coating time for one skewer is sufficient for the previous one to harden (the shell will feel firm to the touch). Repeat with remaining skewers.

Step 4: Serve and Enjoy

1. Immediate Consumption: Tanghulu is best enjoyed immediately while the shell remains crunchy. The sugar coating stays crisp for ~10 minutes, though fruits may release juices after 5 minutes, causing slight softening.

2. Storage Note: For best texture, consume within 15–20 minutes. Leftovers should be refrigerated, but crispness will diminish significantly.

Tips & Tricks

• Syrup Temperature: If the syrup does not reach 300°F within 15 minutes, check for excess moisture or reduce heat to medium-low.

• Fruit Selection: Choose firm, ripe fruits (e.g., seedless grapes with thin skins, strawberries with bright red color) to balance flavor and texture.

• Q&A Clarification: The "water over sugar (no stir)" method is intentional to avoid crystallization during initial heating; sugar dissolves naturally as the mixture boils.

Customer Reviews

• Positive: "Ridiculously easy! Clear instructions, first attempt success. Used green grapes, strawberries, mandarin oranges with kids—tasted like NYC street tanghulu. Quick and fun."

• Constructive: "Teen loved the sugar-on-sugar taste, but it felt flat/sweet to me. 300°F took longer than expected to set. One-time project, not a regular go-to."

Enjoy the crispy, sweet, and nostalgic flavors of traditional Chinese street food!