Tanghulu (Chinese Candied Fruit Skewers) a crispy, glossy, and sweet — Tanghulu is a classic Chinese street food made by dipping fresh fruit into molten sugar, which hardens into a glassy, crackling shell. Each bite delivers a satisfying contrast between the crunchy candy coating and the juicy, tangy fruit inside. Traditionally made with hawthorn berries, I like using strawberries, grapes, or even cherry tomatoes for a vibrant twist.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar
½ cup water
10 strawberries (or hawthorn berries, grapes, or cherry tomatoes)
Wooden skewers
Ice water bath
Directions
I start by washing and thoroughly drying the fruit. If I'm using strawberries or grapes, I make sure to remove the stems and pat them completely dry so the sugar syrup sticks properly.
I thread 2 to 3 pieces of fruit onto each wooden skewer and set them aside.
In a small saucepan, I combine the sugar and water — no stirring — and bring it to a boil over medium heat.
I let it boil until it reaches the hard crack stage (about 300°F or 150°C), which usually takes 10–12 minutes. To test, I dip a bit of syrup into cold water — it should harden instantly and snap.
Once the syrup is ready, I quickly dip each skewer into the syrup, rotating it so the fruit gets evenly coated.
Immediately, I place the skewers into an ice water bath. This helps the sugar shell harden fast and stops the cooking process.
I lay the skewers on parchment paper to fully set before serving. The result? A shiny, crunchy, fruit-filled treat.
Servings and timing
Servings: 5
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories: 120 kcal per serving
Variations
I like to switch up the fruit depending on the season. Hawthorn berries are traditional, but I often go for strawberries, seedless grapes, mandarin slices, or cherry tomatoes. For a citrus twist, I’ve even tried orange segments. Some people add a touch of food coloring to the syrup or sprinkle sesame seeds over the coating for extra flavor and visual appeal.
Storage/Reheating
Tanghulu is best eaten fresh, right after the sugar hardens. If I need to store it, I keep the skewers in an airtight container at room temperature for up to a day — any longer and the sugar may start to melt or become sticky. I don’t recommend refrigerating them, as moisture can soften the candy shell. Reheating isn’t ideal for this treat since the sugar won’t regain its original texture.
FAQs
What is the best fruit to use for Tanghulu?
I like strawberries and grapes for their natural sweetness and size, but hawthorn berries are the traditional choice. Any fruit that’s firm and not too juicy works well.
Can I make Tanghulu without a candy thermometer?
Yes, I often test the syrup by dropping a small spoonful into cold water. If it hardens immediately and snaps when broken, it’s ready.
Why doesn’t the syrup stick to my fruit?
If the fruit isn’t completely dry, the syrup won’t adhere properly. I always make sure to pat every piece dry before dipping.
Is Tanghulu safe for kids?
Yes, it’s kid-friendly, but I make sure the candy is fully cooled and supervise younger children while eating to avoid any sharp sugar shards.
Can I make Tanghulu ahead of time?
I usually don’t recommend making it far in advance because the sugar coating can become sticky. It’s best made and eaten the same day.
Conclusion
Making Tanghulu at home is a fun and rewarding experience. I enjoy the quick prep, the versatility of using different fruits, and the delightful crunch with every bite. Whether I’m recreating a nostalgic street snack or introducing someone to it for the first time, Tanghulu never disappoints. Give it a try — it’s simpler than it looks and irresistibly tasty.
Recipe:
Tanghulu (Chinese Candied Fruit Skewers)
- Total Time: 22 minutes
- Yield: 5 servings
- Diet: Vegetarian
Description
Tanghulu is a traditional Chinese street snack made by dipping fresh fruit into hot sugar syrup that hardens into a glassy, crunchy shell. It's a fun and simple treat with a beautiful glossy finish and a satisfying crackly bite.
Ingredients
1 cup granulated sugar
½ cup water
10 strawberries (or hawthorn berries, grapes, or cherry tomatoes)
Wooden skewers
Ice water bath
Instructions
- Wash and thoroughly dry the fruit. Remove stems if using strawberries or grapes.
- Thread 2 to 3 pieces of fruit onto each wooden skewer and set aside.
- In a small saucepan, combine the sugar and water. Do not stir.
- Bring to a boil over medium heat and let it boil until it reaches 300°F (150°C), the hard crack stage, about 10–12 minutes.
- Test the syrup by dropping a bit into cold water — it should harden instantly and snap.
- Quickly dip each fruit skewer into the syrup, rotating to coat evenly.
- Immediately place coated skewers into an ice water bath to harden the sugar shell.
- Lay the skewers on parchment paper to fully set before serving.
Notes
Make sure the fruit is completely dry or the syrup won’t stick.
Tanghulu is best eaten fresh — it may become sticky if stored too long.
You can use a variety of fruits like grapes, cherry tomatoes, or citrus segments.
Do not stir the sugar-water mixture while boiling to avoid crystallization.
Adding sesame seeds or food coloring to the syrup can enhance the presentation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Boiled
- Cuisine: Chinese
Nutrition
- Serving Size: 1 skewer
- Calories: 120
- Sugar: 25g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
