Tanghulu (糖葫芦) is a traditional Chinese dessert, often sold by street vendors, that consists of fruits skewered on sticks and coated in a hard candy glaze.
Traditionally made with hawthorn berries, this sweet treat is now often prepared with strawberries, especially when they are in season. The candy coating forms a clear, crunchy shell that contrasts beautifully with the juicy fruit inside.
Though the recipe is fairly simple and straightforward, working with sugar syrups can be tricky and technical, so you must pay close attention to temperatures and times. You’ll want your sugar syrup to reach the hardball stage (about 260 – 265℉) then move quickly to coat your fruit.
But don’t worry, I’ll walk you through the process, and you’ll be crunching in no time.
Tanghulu – Glass Sugar Coating
Equipment
- 1 heavy bottomed saucepan
- 1 candy thermometer
- 6 wooden skewers
- 1 sheet parchment paper or baking tray
- 1 spoon f0r ladling syrup
Ingredients
- 2 C. granulated sugar
- 1/3 C. corn syrup optional, for better texture
- 1 1/3 C. water
- 16 oz strawberries 1 pack fresh, about 15 – 20 strawberries
Instructions
Prepare the Ingredients
- Wash and dry the strawberries thoroughly. Remove the green tops and stems.
- Skewer each strawberry onto a wooden stick, leaving some space at the bottom for easy handling.
Make the Sugar Syrup
- In a saucepan, combine 2 cups of granulated sugar and 1⅓ cups of water. If using corn syrup, add it now.
- Place the saucepan over medium-high heat and stir until the sugar is fully dissolved.
- Attach a candy thermometer to the side of the pan and bring the mixture to a boil. Allow it to boil without stirring until it reaches the hard crack stage (approximately 300°F or 149°C).
Dip the Strawberries
- Once the syrup has reached the desired temperature, carefully remove it from the heat.
- Dip each skewer of strawberries into the hot syrup, allowing excess syrup to drip off. Make sure each strawberry is evenly coated.
- Place the dipped strawberries onto a tray lined with parchment paper to cool.
Let the Tanghulu Set
- Allow the sugar coating to harden completely at room temperature. This will form a clear, crunchy shell around the strawberries.
Serve and Enjoy
- Once the Tanghulu has set, serve immediately as a fresh, fun dessert!