Tanghulu Recipe

Sugar: Used to create the hard candy coating that gives Tanghulu its signature crunch.

Water: Combined with sugar to form the candy mixture.

Strawberries: The fruit of choice for this recipe, providing a juicy and fresh interior.

To ensure an even coating of the sugar mixture on the strawberries, make sure they are completely dry before dipping. Any moisture on the fruit can cause the sugar coating to become sticky and not harden properly. Additionally, work quickly when dipping the skewered strawberries as the sugar mixture will start to harden rapidly once it reaches the hard crack stage.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile, though it may alter the texture slightly.

• sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and can be used as a natural sweetener, but it may also change the consistency of the candy coating.

• water - Substitute with fruit juice: Using fruit juice instead of water can add an extra layer of flavor to the candy coating.

• strawberries - Substitute with grapes: Grapes are small and easy to coat, making them a great alternative to strawberries.

• strawberries - Substitute with pineapple chunks: Pineapple chunks provide a tropical twist and work well with the candy coating.

• strawberries - Substitute with apple slices: Apple slices offer a crisp texture and pair well with the sweet candy coating.

• To store your tanghulu, first ensure that the candied fruits are completely cooled and hardened. This prevents any unwanted stickiness or clumping.
• Place the tanghulu in an airtight container. This helps maintain their crisp, glossy coating and prevents moisture from making them sticky.
• If you plan to enjoy them within a day or two, keep the container at room temperature in a cool, dry place. Avoid direct sunlight or heat sources, as they can melt the sugar coating.
• For longer storage, you can refrigerate the tanghulu. Line the container with parchment paper to prevent sticking and layer the candied fruits with additional parchment paper if stacking is necessary.
• When freezing, individually wrap each tanghulu in parchment paper or plastic wrap. This prevents them from sticking together and preserves their shape.
• Place the wrapped tanghulu in a freezer-safe bag or container. Label with the date to keep track of freshness.
• To enjoy frozen tanghulu, allow them to thaw at room temperature for about 10-15 minutes. This ensures the fruits regain their natural texture while keeping the sugar coating intact.
• Avoid reheating tanghulu as this can cause the sugar coating to melt and lose its signature crunch.

• Preheat your oven to 250°F. Place the Tanghulu on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until the sugar coating becomes slightly soft. Be careful not to overheat as the fruit can become mushy.

• Use a microwave-safe plate and place the Tanghulu on it. Microwave on low power for 10-15 seconds. Check the texture and repeat if necessary, but avoid overheating to prevent the fruit from becoming too soft.

• If you have a kitchen torch, you can lightly torch the sugar coating to bring back its shine and crunch. Hold the torch about 6 inches away and move it in a circular motion to evenly heat the Tanghulu.

• For a quick fix, you can use a hairdryer on a low heat setting. Hold the Tanghulu in one hand and the hairdryer in the other, gently blowing warm air over the sugar coating until it softens slightly.

• If you prefer a more traditional method, place the Tanghulu in a steamer for about 1-2 minutes. This will soften the sugar coating without compromising the texture of the fruit.

• Pot: Used to combine sugar and water, and heat the mixture until it reaches the hard crack stage.

• Candy thermometer: Essential for measuring the temperature of the sugar mixture to ensure it reaches 300°F.

• Skewers: Used to hold the strawberries for easy dipping into the sugar mixture.

• Parchment paper: Provides a non-stick surface for the coated strawberries to cool and harden.

• Measuring cups: Used to accurately measure the sugar and water.

• Spoon or spatula: Helpful for stirring the sugar and water mixture as it heats.

• Baking sheet: Placed under the parchment paper to provide a stable surface for the strawberries to cool.

Prepare ingredients in advance: Wash and dry the strawberries ahead of time to streamline the process.

Use a candy thermometer: This ensures you reach the hard crack stage quickly and accurately without guesswork.

Work in batches: Dip a few skewered strawberries at a time to ensure even coating and faster cooling.

Line your workspace: Have parchment paper ready before you start to avoid delays when placing the coated strawberries.

Keep sugar mixture warm: If the sugar mixture starts to harden, keep it on low heat to maintain the right consistency.