How to Make Tanghulu: a Step-By-Step Guide for The Perfect Chinese Candied Fruit
Learn to make Tanghulu, a traditional Chinese candied fruit snack. Skewer fruits like strawberries and tangerines, then dip them in a sugar syrup cooked to hard crack stage for a glossy shell. Tips include ensuring syrup reaches the correct temperature to prevent issues like stickiness or crystallization.
Tanghulu, pronounced as "tahng-hoo-loo", is a traditional Chinese street snack that's both visually striking and deliciously sweet. Originating from northern China, tanghulu typically consists of candied fruits on skewers, often featuring a glossy, hard candy coating. The classic version uses hawthorn berries, but modern variations include a variety of fruits such as strawberries and tangerines. The essential ingredients to create this delectable treat are simple: fruit, sugar, water, and skewers.
How to Make Tanghulu: A Step-By-Step Guide
Ingredients
- Strawberries
- Tangerines
- Skewers
- 200g sugar
- 100ml water
Method
- Begin by peeling the tangerines and thoroughly washing the strawberries. Carefully remove the stems from the strawberries to ensure they are clean and ready for skewering.
- Insert a skewer into each fruit. For strawberries, pierce through the top where the stem was removed, ensuring the skewer goes about halfway through. For tangerines, skewer them segment by segment or whole, depending on size.
- In a medium-sized pot, combine the sugar and water. Place it on the stove over medium heat and let the sugar dissolve completely without stirring. This helps prevent the syrup from crystallizing too early.
- Once the sugar has dissolved, increase the heat and bring the syrup to a boil. Do not stir during this process as agitation can cause the syrup to crystallize prematurely.
- Lower the heat and let the syrup simmer for about 16-19 minutes. You’re aiming for the "hard crack" stage, which occurs at 149°C to 154°C (300°F to 310°F). This stage is crucial for achieving the hard, glossy coating typical of tanghulu.
- Once the syrup reaches the hard crack stage, quickly dip each skewered fruit into the hot syrup. Tilt the pot if necessary to gather enough syrup to cover the fruit completely.
- Allow the coated fruit to cool and harden by placing the skewers on a baking sheet lined with parchment paper. The candy should harden almost immediately upon cooling, creating a crisp shell around the fruit.
What if Tanghulu Isn't Hardening?
If your tanghulu isn’t hardening, it’s likely that the syrup did not reach the hard crack stage. Use a candy thermometer to ensure the correct temperature. If the syrup wasn’t hot enough, reheat it to the correct temperature and dip the fruits again.
What if The Syrup Crystallizes?
Crystallization can occur if the syrup is stirred after the sugar has dissolved or if there are sugar crystals on the side of the pot. To prevent this, refrain from stirring the syrup once the sugar has dissolved and ensure the pot and spoon are completely clean of sugar granules. If crystallization happens, adding a small amount of acid like lemon juice can sometimes help keep the syrup clear.
How to Prevent Tanghulu From Getting Sticky
To avoid tanghulu sticking to your teeth, ensure the syrup reaches the hard crack stage. This stage ensures that the sugar hardens sufficiently and doesn’t remain tacky. Also, eating tanghulu while it’s fresh and ensuring it's stored in a cool, dry place can help maintain its crunchy texture.
