There’s something magical about the contrast between crisp, glossy sugar and juicy, tangy fruit. Tanghulu, a beloved Chinese street snack, delivers exactly that—a satisfying crunch followed by an explosion of fresh, natural sweetness.
Traditionally made with hawthorn berries, this candied fruit treat has taken social media by storm, with people experimenting using strawberries, grapes, and even citrus segments.
It’s no surprise why: the combination of hard caramelized sugar and refreshing fruit makes for an addictive snack that’s as fun to eat as it is to make. The best part? Unlike traditional desserts loaded with heavy creams or dough, Tanghulu is light, fresh, and naturally sweet.
That means you get all the indulgence of candy without feeling weighed down. Pair it with Amish Sweet Bread for a softer contrast, or enjoy it alongside Breakfast Muffins for a crunchy-sweet twist to your morning routine.
Making Tanghulu at home does require precision—the sugar syrup must reach just the right temperature to create that signature glassy coating. But don’t worry, I’ve got all the tips to help you nail it! Let’s get that perfect snap!
Why This Is My Go-To Recipe?
- It’s a sensory delight: The crackle of the sugar shell, the juicy burst of fruit—it’s a fun and satisfying treat.
- Perfect for sharing: Whether at a party or a cozy night in, these skewers are always a hit.
- Healthier than most sweets: You’re indulging in fruit, just with a bit of sugar magic!
- Customizable and creative: Try different fruits or even drizzle with chocolate for a unique twist.
Tanghulu Recipe
Equipment
- Wooden skewers (12-inch)
- Small saucepan
- Candy thermometer (optional but helpful)
- Baking sheet lined with parchment paper
- Bowl of ice water
Ingredients
- 5 hulled strawberries
- 5 seedless grapes
- 5 clementine segments
- 5 12- inch wooden skewers
- ¾ cup white sugar
- ⅓ cup water
- 2 tablespoons light corn syrup
Instructions
- Wash and thoroughly dry the fruit to ensure the sugar coating sticks properly.
- Thread each fruit onto wooden skewers, keeping a little space between them.
- In a saucepan, heat sugar, water, and corn syrup over medium heat without stirring.
- Allow the mixture to reach 300°F (150°C) (hard crack stage), or test by dropping a bit in ice water—it should harden instantly.
- Dip each skewer into the hot syrup, coating the fruit evenly.
- Let the excess syrup drip off, then place the skewers on parchment paper to set.
- Allow to cool completely until the sugar hardens and forms a glossy, crisp shell.
- Serve immediately and enjoy the satisfying crunch!
Nutrition Info:
| Nutrition | Value |
| Calories | 149kcal |
| Carbohydrates | 39g |
| Protein | 0g |
| Fat | 0g |
| Potassium | 39mg |
| Sodium | 6mg |
Next-Level Tanghulu: Tips for the Best Results!
- Use a candy thermometer (or the ice water test): Sugar syrup is picky—too cool, and it stays sticky; too hot, and it burns. Aim for 300°F (150°C) (hard crack stage) for that signature snap.
- Dry your fruit like your life depends on it: Any moisture on the surface will make the sugar syrup slide right off, ruining that glossy coat. A paper towel or air drying for a few minutes works best.
- Work FAST when dipping: Once the sugar hits the right temperature, you’ve got seconds before it thickens too much. Tilt the pan and dip the skewers quickly for an even, smooth coat.
- Keep the syrup warm if making a big batch: If your syrup starts to harden before you’re done, reheat it gently on low heat—don’t stir, or it might crystallize!
- Go beyond basic fruits: Strawberries and grapes are classics, but try pineapple chunks, kiwi slices, or even orange peels for an exciting twist.
- Add a pinch of salt: It might sound odd, but a tiny pinch of salt in the sugar syrup enhances the flavor and keeps the sweetness from becoming overwhelming.
- Clean your pan immediately: Hardened sugar is not fun to scrub off—just fill your pan with hot water and let it soak before washing.
- Serve immediately for the best crunch: Tanghulu is at its prime within a few hours. If left too long, the sugar shell can absorb moisture and turn sticky.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
