Name: Tanghulu: Crispy Candied Fruit Skewers Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 cup green grapes, rinsed and patted dry very well; 10 to 12 small strawberries (approximately 1 ½ inch in size), rinsed, hulled, and patted dry very well; 2 cups granulated sugar; 1 cup water; 2 tablespoons light clear corn syrup

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Introduction

Tanghulu is a traditional Chinese snack featuring fresh fruit coated in a crisp, sweet sugar shell. This recipe transforms grapes and strawberries into beautiful, crunchy treats that are perfect for snack time or a festive dessert.

Three fruit skewers are held up by a woman's hand against a white marbled surface with a white tiled wall in the background. The first skewer on the left has three green grapes stacked vertically, shiny and covered in a thin layer of clear sugar glaze. The middle skewer has a green grape at the bottom, a large red strawberry with visible seeds in the middle, and another green grape on top, all covered in the same shiny sugar glaze. The third skewer on the right has three red strawberries stacked vertically, also shiny with the sugar glaze coating. The wooden sticks are thin and light brown, visible beneath the fruit. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup green grapes, rinsed and patted dry very well
10 to 12 small strawberries (approximately 1 ½ inch in size), rinsed and hulled
2 cups granulated sugar
1 cup water
2 tablespoons light clear corn syrup

Instructions

Step 1: Line a medium-sized baking sheet with parchment paper and set aside.
Step 2: Rinse the grapes and strawberries under cool running water, then pat dry thoroughly with paper towels. Hull the strawberries by removing stems and leaves gently with a paring knife, keeping the hole small. Arrange fruits on plates.
Step 3: Using the sharp end of a 7 to 8-inch wooden skewer, thread 2 to 3 pieces of fruit onto each skewer. You may keep fruit types separate or mix them as you prefer. Place the skewers on a plate and set aside.
Step 4: In a heavy-duty 3-quart saucepan, combine granulated sugar, water, and light corn syrup. Avoid stirring to prevent crystallization.
Step 5: Attach a candy thermometer to the saucepan and heat mixture on medium-low. Allow it to boil undisturbed, cooking until it turns a light golden brown (amber) and reaches 300°F (hard crack stage) on the thermometer. This takes about 20 to 30 minutes. Do not rush or increase the heat to avoid burning.
Step 6: Turn off the heat. Working quickly, dip each fruit skewer into the hot syrup, letting excess drip back into the pan. Place the coated skewers onto the prepared baking sheet.
Step 7: Repeat the dipping process for all skewers before the syrup hardens.
Step 8: Let the candy-coated fruit cool completely on the baking sheet until the coating hardens into a crisp shell before serving.

Tips & Variations

Make sure fruit is completely dry before skewering to help the sugar syrup stick better.
Use a candy thermometer for accurate temperature and the best crunchy coating.
Swap grapes and strawberries for other firm fruits like cherries or blueberries for variety.

Storage

Store Tanghulu at room temperature in an airtight container to maintain the crisp candy coating. Consume within 1 to 2 days for the best texture, as humidity can soften the shell. Avoid refrigeration, which may cause the sugar coating to turn sticky.

How to Serve

The image shows a white plate with nine fruit skewers arranged in a fan shape. Each skewer alternates between shiny red strawberries and glossy green grapes, typically with two or three grapes followed by a strawberry or vice versa. The strawberries are bright red with visible seeds and green tops, while the grapes are smooth and plump. Above the plate is a white bowl filled with fresh strawberries, and to the side, a smaller white plate with two skewers placed on it. The setting rests on a white marbled texture surface with some scattered grapes and strawberries around, and part of a black and white patterned cloth is visible in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits for Tanghulu?

Yes, firm fruits like cherries, blueberries, or even small pieces of apple work well. Avoid very soft or overripe fruits as they won’t hold up to the candy coating.

What if my sugar syrup crystallizes or burns?

If the sugar mixture crystallizes, avoid stirring and discard the batch to start fresh. To prevent burning, cook on medium-low heat and use a candy thermometer to monitor the temperature carefully.