Tanghulu (Candied Fruit Skewers)

Fresh fruit coated in a thin and crunchy layer of sugar, a refreshing, sweet treat, inspired by the classic Chinese treat tanghulu

Jump to:

• What is tanghulu?
• Ingredients needed
• Frequently Asked Questions
• Troubleshooting
• 📖 Recipe
• 💬 Comments

What is tanghulu?

Tanghulu, or also known as bingtang hulu, is a candied fruit snack originating in Northern China. Traditionally tanghulu is made by skewering Chinese hawthorn on a bamboo skewer and dipping it in a coating of hardened sugar syrup.

Hawthorn berries are a berry species native in areas of the Northern Hemisphere like Asia, Europe, North Africa and North America. The texture of the fruit resembles an apple, but with a much tarter flavor. This makes it the perfect fruit to be coated of sugar, as it balances out the flavor for the perfect dessert.

The modern adaptations of tanghulu use fruits that are more commonly available, like strawberries, grapes, oranges, kiwis, etc. Starting as a Chinese street food, tanghulu has become popular all across the world in the form of candied skewered fruit.

Ingredients needed

Sugar

Regular white sugar or granulated sugar works perfectly in this recipe! We don't want to use sugars like brown or raw sugar as they have a brown tinge that will change the colour of the clear sugar coating.

Caster sugar also works well in this recipe as it will dissolve faster and more evenly with a lower possibility of the sugar crystalising and clumping up as it cooks.

Water

Some recipes will use water and others won't. Water can help the sugar dissolve initially, however it will slow down the cooking process.

If using water make sure you are careful not to stir your sugar too much as it can cause it to clump up and crystalize.

Corn syrup

Corn syrup is an optional ingredient. However, I highly recommend using it as it helps ensure your sugar stays smooth and shiny. Without corn syrup, sugar syrups have a tendency to get grainy.

If you don't have corn syrup, or can't find any, glucose is a great alternative.

Fruit

The star of the show is your fruit! Choose fruits that aren't too sweet and will be balanced out by the sugar. Fruits like strawberries, blueberries, pineapples and oranges are perfect for this.

Keep in mind that if your fruit is cut and has a moist surface exposed the sugar will begin to absorb this over time and dissolve faster. This is why fruits like peeled oranges, strawberries, and grapes are perfect as the juices are enclosed in the fruit coating.

Frequently Asked Questions

How do I cut the heart shape?

Cut your strawberry in half and cut a v shape at the trimmed end. Then round out the edges to form the heart shape.

How long does this last?

These are best eaten the day they are made, and as soon as they are made! Sugar will start to absorb moisture from the fruits, and over time will start to dissolve and melt off the fruit.

You can delay this process by placing the finished tanghulu in the freezer. However, they will need to be eaten as soon as they are defrosted.

How should I store these?

Try and eat these as soon as possible. Otherwise, store them in an airtight container in your fridge.

What fruit is tanghulu made with?

Taghulu is traditionally made with hawthorn fruit. However, these days tanghulu can be made with whatever fruits you like! The most popular options seem to be strawberries, pineapple, kiwifruit, grapes, etc.

Use whatever you like to create your very own version!

Troubleshooting

How do I know when my sugar is ready to be used?

The sugar is ready to be used when it reaches 150C/300F. This can be measured with a candy thermometer.

If you don't have a thermometer you can check by preparing a bowl of ice water. If you drop a few droplets into the bowl the sugar should harden immediately into a hard and crunchy ball.

At this stage, the sugar should set into a hard candy shell a minute or two after being dipped.

Why is my sugar dissolving on my tanghulu?

It is normal for the sugar to slowly dissolve off your fruit over time. This is because sugar absorbs moisture, and fruit is full of moisture.

This will happen faster if your fruit is cut, i.e. you are using fruits like pineapple and kiwifruit cut into slides. This is because the moisture of the fruit is directly exposed to the sugar.

Why isn't my sugar hardening on my tanghulu?

If the sugar isn't setting, it means that the sugar hadn't been heated to the right temperature.

Make sure you check the temperature or consistency of the sugar water mixture before dipping your fruit. See the question "How do I know when my sugar is ready to be used?" above.

Why is my tanghulu chewy?

The sugar will be chewy if it hasn't been heated to a high enough temperature. The temperature we want to reach is hard crack. However, if you don't quite reach that you will get a candy shell at soft crack. At this stage, it will set, but with a stick in your teeth, chewy consistency.

Let's Get Cooking

I absolutely love anything covered in sugar, and these were one of my favourite treats whenever I went back to visit China. If you are a fan of something sweet and crunchy this is the recipe for you!

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

Print

📖 Recipe

Related Recipes