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A close-up shot of a completed Candied Fruit Skewer being lifted from the parchment paper on the white marble cooktop. The glossy sugar shell glistens under the light, cracking slightly as it's ready to be enjoyed, revealing the fresh, juicy fruit inside.

Tanghulu Recipe

Tanghulu is a traditional Chinese street snack featuring juicy fruit encased in a crunchy, glossy sugar shell. This simple yet delicious treat is perfect for parties, festivals, or satisfying sweet cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine Chinese
Servings 5
Calories 149 kcal

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.
    A close-up shot of a white marble cooktop featuring freshly washed strawberries, seedless grapes, and clementine segments neatly arranged on a wooden cutting board. The vibrant red, green, and orange fruits glisten under the light as they dry thoroughly, ensuring the sugar coating will adhere properly for Candied Fruit Skewers.
  • Thread each fruit onto wooden skewers, keeping a little space between them.
    A close-up shot of five 12-inch wooden skewers lying on the white marble cooktop, each carefully threaded with alternating strawberries, grapes, and clementine segments. Small gaps are left between each fruit to allow for an even and smooth candy coating in the next steps.
  • In a saucepan, heat sugar, water, and corn syrup over medium heat without stirring.
    A close-up shot of a shiny stainless steel saucepan sitting on the white marble cooktop as sugar, water, and light corn syrup are slowly heated without stirring. The mixture begins to bubble, gradually thickening into a clear, glossy syrup for the Candied Fruit Skewers.
  • 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.
    A close-up shot of a wooden skewer being dipped into the hot bubbling syrup on the white marble cooktop. The glossy, golden sugar coating clings evenly to the strawberries, grapes, and clementine segments, creating a smooth, translucent layer that hardens as it cools.
  • Let the excess syrup drip off, then place the skewers on parchment paper to set.
    A close-up shot of a completed Candied Fruit Skewer being lifted from the parchment paper on the white marble cooktop. The glossy sugar shell glistens under the light, cracking slightly as it's ready to be enjoyed, revealing the fresh, juicy fruit inside.
  • Allow to cool completely until the sugar hardens and forms a glossy, crisp shell.
    A close-up shot of freshly coated candied fruit skewers resting on a sheet of parchment paper on the white marble cooktop. The sugar glaze hardens into a shiny, crisp shell, reflecting light beautifully as the skewers cool and set.
  • Serve immediately and enjoy the satisfying crunch!
    A close-up shot of a completed Candied Fruit Skewer being lifted from the parchment paper on the white marble cooktop. The glossy sugar shell glistens under the light, cracking slightly as it's ready to be enjoyed, revealing the fresh, juicy fruit inside.