TANGHULU
Tanghulu is an extremely popular sweet fruit that is consumed all over northern China. It is a Chinese street snack is distinct from the traditional candied fruit. Instead of a soft , candied fruit the hardened sugar syrup forms a hard, crunchy shell that surrounds the fruit. The dish is served with a bamboo skewer. If you’re thinking of how to make tanghulu at home, you are in the right location!
Recipe #1
This tanghulu recipe is packed with delicious, fresh, crunchy and sweet strawberries, as well as other fruits that are popular as a popular Chinese street food!
WHY THIS RECIPE WORKS
The flavorful candied fruit is simple to make and gorgeous.
If you’ve ever thought about whether you could make your own candied fruits This recipe is a great start. You can also make this recipe with having a thermometer!
Tanghulu made without corn syrup is more delicious and is easy to make!
INGREDIENTS FOR THIS RECIPE
Granulated Sugar
Water
Strawberries, or any other fruit of your choice
BEST FRUIT FOR THIS TANGHULU RECIPE
Tanghulu is traditionally prepared using the hawthorn berry, which is a common sight in China. It’s sometimes referred to as mountain hawthorn shanzha, hawberry, or shanzha. the taste is tart, not too sweet and has the texture of an apple.
This fruity snack that is candied often referred to as hawthorn candy, or candied haw, can be enjoyed with virtually every fruit! I would recommend candied strawberries blueberries, mandarins and grapes pineapple, oranges, and Kiwi. My personal favorite is candied strawberry recipe!
HOW TO MAKE THIS RECIPE
Rinse and dry any fruit or strawberries of preference.
Arrange fruits on bamboo skewers. I recommend 3 pieces for each skewer.
Mix sugar and water to a simmer.
With a candy thermometer, simmer the sugar and water until it reaches 300°F. This should take 5-10 minutes. If you do not own an instrument for candy thermometers to determine the temp by submerging the spoon in cold ice water, and then dip the spoon in the syrup. If it immediately hardens when it is cooled, you’ve achieved the correct temperature.
If the sugar water is at the temperature you want you can dip the fruit skewer into the sugar mixture so that it will cover the fruit.
Place each fruit skewer onto the sheet pan baking sheet made of silicone or on parchment. If your parchment paper isn’t high-quality, your fruit could stick to the parchment paper. It is possible to spray the parchment using pan spray in order to keep the candy from sticking.
Sugar coating will harden nearly immediately. This recipe is best enjoyed immediately. If you wish to store the recipe, wrap it in plastic wrap and place in refrigerator.
Enjoy!
Recipe #2
It’s a must to try this amazing candied fruit recipecalled Tanghulu. It’s a Chinese recipe that is made using hawthorns, but I’ll teach you ways to cook it using strawberries.
Like everything else that uses sugar, you must work fast and get everything ready ahead of time, but it’s not difficult to prepare an excellent tanghulu dish.
In essence, you’ll create an extremely hard and crackly sugar candy coating to coat your fruit. If you bite into it, you’ll feel a great crunch! It’s delicious to take a bite of.
Steps to make this recipe
The recipe doesn’t require many ingredients but it could be a bit difficult to prepare. While you’re heating sugar, it is prone to change from being perfectly smooth to a charred. If you own an candy thermometer I strongly recommend using it.
Below are steps you need to follow to prepare this recipe.
Cleanse thoroughly and dry the fruits. Put them on the wooden skewer. If you’re keeping the greens on the berries then pull them up off the fruit to ensure that they don’t get stuck when you dip them in sugar, the leaves don’t become trapped in sugar. The berries should be placed on parchment or silpat paper close to the stove.
Prepare your Cold Water Bath Put at least 1 inch of extremely frigid water onto a baking sheet with a rim in a 9×13 pan, or whatever dish that the pot could be easily accommodated into.
The sugar is heated – Mix with water and sugar in a smaller pan. The heat should be high until the sugar is at a boil and at minimum 250 degrees. Check the sugar’s readiness by submerging a wooden skewer into the sugar, and then immediately in the bath of cold water. When the sugar appears firm and movable, it’s done. If the sugar does not get hardened, continue warming it up and try it again within a minute. The sugar shouldn’t heat over 300 degrees or it could burn.
Cool the sugar and dip the sugar in the pan in the bath of cold water for one second, then take it out and place it back on the stove top.
Dip the strawberries – Quickly move the pot to one side to make the sugar greater. Dip the strawberries into the sugar and then swirl them around until they completely coat. Take them out and allow the excess sugar to drain off before placing them on the silpat or parchment. Repeat until you’re out of strawberries , or until the sugar becomes too hard.
FAQ AND EXPERT TIPS
How do I save tanghulu?
Tanghulu is the best when it’s made to allow you to have a delicious, crunchy shell. If you plan to keep it in a container then it is recommended to place it in the fridge to preserve the candy shell
How do I make Tanghulu sugar?
Mix the sugar with water and bring it to a rapid boiling. When the temperature reaches 300°F the sugar you have made is ready to be coated with your fruit. The sugar coating will harden quickly.
In how long does it take for tanghulu become hard?
If the tanghulu sugar has reached the correct temperature of 300 F the sugar should begin to be able to harden in a matter of minutes.
Do I have to make this recipe with a tanghulu thermometer?
The sugar and water mixture is required to boil for approximately 10 minutes before they gradually reduce to form a thick syrup. It is possible to test the temperature by placing the spoon in cold ice water, and then dip the spoon in the syrup. If it is immediately solid and you are able to tell when you have attained the right temperature.
