Tanghulu (Candied Fruit)

This inexpensive candied fruit snack took the internet by storm last year with its shiny, glass-like coating and juicy burst of fruit inside. Perfect for satisfying your sweet tooth without breaking the bank!

Preparation Time: 10 minutes
Cooking Time: 10–15 minutes

Ingredients:

  • 450g) fresh fruit (e.g., strawberries, grapes, cherries, nartjie slices, or kiwi chunks)
  • 1 ½ cups granulated sugar
  • ½ cup water
  • ¼ cup light corn syrup (optional, for extra shine and stability)
  • Bamboo skewers or toothpicks
    Ice water (for testing-

How To Make Tanghulu (Candied Fruit)

  1. Wash and thoroughly dry the fruit. Ensure no moisture remains, as this can cause the syrup to seize.
  2. Skewer the fruit onto bamboo skewers or toothpicks. Set aside on a parchment-lined tray. In a medium saucepan, combine the granulated sugar, water, and optional corn syrup. Stir gently to mix but avoid over-stirring.
  3. Heat over medium heat until the sugar dissolves. Stop stirring and allow the mixture to boil.
  4. Monitor the syrup until it reaches (150°C) on a candy thermometer (hard crack stage). If you don’t have a thermometer, drop a small amount of syrup into a bowl of ice water—it should harden immediately and form brittle strands.
  5. Once the syrup reaches the correct temperature, immediately remove it from heat. Work quickly, as the syrup hardens fast. Dip each skewer of fruit into the syrup, turning to coat evenly. Let any excess drip off.
  6. Place the coated fruit skewers onto a parchment-lined tray or silicone mat to cool. Avoid placing them on a surface that isn’t non-stick. The syrup will harden within minutes, forming a glossy, crunchy shell.
  7. Once fully set, enjoy your tanghulu immediately! It’s best eaten fresh to retain the crunch.

Chefs Tip:

  • Opt for firm, juicy fruits like strawberries, grapes, or mandarin oranges. Avoid overly soft or waterlogged fruits, as they can release moisture that may interfere with the candy coating.
  • Make sure your fruit is completely dry before dipping it into the syrup. Gently pat the fruit with a paper towel to ensure no water remains.
  • When placing the dipped fruit onto a tray, always line it with parchment paper or a silicone mat. This prevents the candy from sticking and makes cleanup much easier.