Homemade Tanghulu (Chinese Candied Fruit)

Tanghulu is a delicious and crunchy Chinese street snack made with fruit coated in a crispy sugar glaze. It’s easy to make at home with just three simple ingredients, making it a perfect treat for any occasion!

What is Tanghulu?
Tanghulu, also known as Bingtanghulu, originated in China during the Song Dynasty. It typically features fruits like strawberries, grapes, and hawthorn skewered on wooden sticks, coated in a sugary syrup that hardens to form a crunchy candy shell. It’s a sweet, fruity, and refreshing snack, popular in Chinese street food culture.

Main Ingredients:

1. Fruit: Choose from a variety of fruits like strawberries, grapes, apples, or blueberries. The fruit serves as the base, and its natural sweetness complements the sugar coating.
2. Sugar: White sugar is ideal for a clear, crisp glaze, though you can also use brown sugar for a different flavor.
3. Water: Combined with sugar, water is heated to form a syrup that coats the fruit.

Health Considerations:
Tanghulu has the health benefits of fruit, such as vitamins, fiber, and antioxidants. However, the added sugar can make it high in calories, so it’s best enjoyed in moderation.

How to Store Tanghulu:
For the best crunch, eat tanghulu immediately after making it. If you have leftovers, store them in an airtight container in the fridge for up to three days. To maintain the crunchy coating, avoid stacking the pieces, and keep them in a cool, dry place.

Cooking Tips:

1. Test the Syrup: Use chopsticks, a spoon, or a thermometer to check the syrup’s readiness. It should reach 300°F (150°C) to ensure it will harden when it cools.
2. Dry Fruit: Ensure the fruit is completely dry before dipping into the syrup to ensure the candy coating hardens properly.
3. Sugar-to-Water Ratio: The ideal ratio is 2 parts sugar to 1 part water (e.g., 200g sugar and 100g water).

Step-by-Step Guide:

1. Prep the Fruit: Wash and thoroughly dry your fruit. Skewer them onto sticks.
2. Cook the Syrup: In a pot, combine 200g sugar and 100g water. Heat on high until the sugar dissolves and the mixture becomes sticky.
3. Test the Syrup: Dip chopsticks into the syrup and cool them in ice water. If the syrup hardens, it’s ready!
4. Coat the Fruit: Dip each fruit skewer into the syrup, ensuring it’s fully coated. Let the excess syrup drip off.
5. Cool and Harden: Place the skewered fruit on parchment paper to cool. The candy coating should harden in about 5 minutes.

Enjoy your homemade tanghulu as a sweet and crunchy snack or dessert!

FAQ:

• How do I know when the syrup is ready if I don’t have a thermometer?
  If you don’t have a thermometer, check by dipping a chopstick or spoon into the syrup and placing it in cold water. It should harden quickly, forming a crisp texture. If it’s still too soft, continue boiling for a little longer until it reaches the correct consistency.