Tanghulu is a popular Chinese fruit skewer treat that is a sweet-tooth favorite for having the ideal balance of crispiness and sweetness. Making tanghulu can be difficult, despite its apparent simplicity. But don't worry—you can master the art of making tanghulu in your kitchen if you have the right methods and a little patience. Here's how to do it:
Ingredients and materials
- Fresh fruit (such as strawberries, grapes, or pineapple chunks)
- Wooden bamboo skewers
- 2 cups granulated sugar
- 1 cup water
- A thermometer
- Parchment paper
Cooking steps
Wash the fruit under running water, then completely dry the fruit to eliminate all moisture. This is key for the sugar coating to stick properly.
Carefully thread the fruit onto bamboo sticks or wooden skewers, spacing them properly so that you can glaze them with a consistent coating once the melted sugar is ready.
In a saucepan, combine water and granulated sugar. Over medium heat, stir until the sugar is completely melted. When the syrup begins to boil, stop stirring to avoid crystallization.
Mount the thermometer to the pot's edge, being careful not to let it touch the bottom. Bring the syrup to a boil at 300°F (150°C), which initiates the hard crack stage. To get the desired crispiness, this step is crucial.
To ensure uniform coating, carefully dip each skewered fruit into the boiling syrup as it reaches the proper temperature.
After letting any excess syrup drip off, put the tanghulu on parchment paper to cool and harden.
You may choose to dip the fruit again for a heavier sugar coating if you feel like it needs more. Gently allow the top layer to cool slightly before returning the fruit to the heated syrup.
Allow the coated tanghulu to cool at room temperature for at least 15 to 20 minutes before eating.
Practice makes perfect
Remember that the secret to perfecting the art of creating tanghulu is practice, practice, practice. If your first attempt isn't perfect, don't give up. You'll refine the process the more you make tanghulu and get closer to perfection with every try.
