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Tanghulu

Chinese · Snack · Easy

Tanghulu

Total
40 min
Prep
20 min
Serves
6
Calories
100
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A glassy sugar shell shatters around juicy strawberries in these glossy fruit skewers. Dry fruit and a candy thermometer make the coating crisp.

The appeal of Tanghulu is the contrast between a thin, brittle shell and fresh fruit underneath. Sugar syrup must reach the hard-crack stage before dipping; anything cooler leaves a chewy coating that sticks to your teeth.

Choose firm strawberries and dry them completely, including around the stems. Have the skewers and parchment ready before the syrup finishes because the dipping window is short.

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Method

  1. Wash the strawberries and dry them completely with towels. Thread three onto each of six short skewers, covering the pointed ends, and set a parchment-lined tray beside the stove.

  2. Put sugar and water in a small saucepan and stir just to moisten. Bring to a boil over medium heat, then cook without stirring for until a candy thermometer reads 300°F (150°C).

  3. Remove from the heat and let the bubbles settle for . Tilt the pan carefully and rotate each strawberry skewer through the syrup once, keeping your hands clear of the hot sugar; let excess syrup drip back into the pan.

  4. Set the skewers on the parchment without touching one another. Cool for until the shells are hard and cool to the touch, then serve.

Forkue tips

  • Do not scrape sugar crystals from the pan sides into the syrup; they can make the entire coating turn grainy.

Storing and reheating

Serve as soon as the shells set. Humidity and fruit juice soften the coating quickly, so store the washed, dried fruit separately and coat shortly before serving.

Kitchen gear

Candy thermometerTop picks on AmazonSmall saucepanTop picks on AmazonWooden skewersTop picks on Amazon
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Nutrition per serving, estimated

100Calories
0gProtein
25gCarbs
0gFat

Photo: Popo le Chien, CC0, via Wikimedia Commons (cropped and enhanced)

Tanghulu: FAQ

Why is the coating sticky?

The syrup may not have reached 300°F, or moisture from the fruit softened it. Use a thermometer and coat fruit that is completely dry.

Can I use grapes instead?

Yes. Firm, dry grapes coat well and are easy to skewer. Avoid cut fruit with exposed juice, which makes it harder for the shell to adhere.

How do I store and reheat Tanghulu?

Serve as soon as the shells set. Humidity and fruit juice soften the coating quickly, so store the washed, dried fruit separately and coat shortly before serving.

How long does Tanghulu take?

About 40 min in total: 20 min prep and 20 min cooking.

What do I need to make Tanghulu?

The key ingredients are strawberries, plus pantry basics.

Any tips for Tanghulu?

Do not scrape sugar crystals from the pan sides into the syrup; they can make the entire coating turn grainy.

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