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Three skewers with candied red grapes and two with candied strawberries are on a light surface, surrounded by loose grapes and a whole strawberry.

Tanghulu

Author: Mandy Applegate
Tanghulu is a fun street snack made by dipping fresh fruit into hot sugar syrup to create a shiny, crunchy candy coating. You’ll love how the hard shell cracks with each bite, revealing juicy fruit inside. It’s a candy-coated snack that’s almost as fun to make as it is to crunch into.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Chinese
Keyword: tanghulu
Servings: 12
Calories: 257kcal

Equipment

Ingredients

  • 4 cups sugar
  • 2 cups water

Fresh fruits of your choice:

  • Strawberries
  • Grapes
  • Kiwi
  • Peaches
  • Apples
US Customary - Metric

Video

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Instructions

  • Rinse the fruit thoroughly and pat completely dry with a paper towel. For strawberries, you may remove the stems if desired. Thread 2 to 4 pieces of fruit onto each bamboo skewer. Set aside.
    Strawberries, Grapes, Kiwi, Peaches, Apples
  • In a deep medium or large pot, combine sugar and water. Heat over medium-high heat without stirring to prevent crystallization.
    2 cups water, 4 cups sugar
  • Allow the mixture to boil until it reaches 300°F (150°C) — the hard crack stage, for about 25 to 30 minutes. Use a candy thermometer for precision.
  • Once the syrup reaches temperature, remove the pot from heat. Tilt the pot slightly to create a deeper pool of syrup.
  • Carefully dip each fruit skewer into the hot syrup, turning to coat completely. Let the excess drip off.
  • Immediately dip the coated skewer into a bowl of ice water for a few seconds — this will quickly harden the sugar shell.
  • Stand the finished skewers upright in a tall glass or place them on a parchment-lined tray. Let them cool and harden completely before serving.

Notes

  • Dry is key: Make sure your fruit is 100% dry — any water will ruin the candy coating.
  • No thermometer: If you don’t have a thermometer, just drop a bit of syrup into cold water. If it hardens into a brittle thread, it’s ready.
  • Watch the color: If your syrup starts to turn golden, it’s getting too hot. Remove it from the heat.
  • Tilt, don’t swirl: Tilt the pot instead of swirling the skewer for better control.
  • Pick the right fruit: Tart or juicy fruits like strawberries, grapes, kiwi, or hawthorn berries work best.
  • Reheat gently: If the sugar hardens in the pot, gently reheat it — just don’t let it burn.
  • Go deep: A deep pot helps with splatter and gives more space for dipping.

 

Storage and Reheating Instructions

Tanghulu is best eaten fresh, but if you’ve got leftovers, don’t worry. Just lay the skewers flat on a parchment-lined baking sheet and store them uncovered at room temperature for up to 24 hours. If you cover them or put them in the fridge, the sugar shell can melt or get sticky.

Nutrition

Calories: 257kcal | Carbohydrates: 66g | Fat: 0.2g | Sodium: 3mg | Potassium: 1mg | Sugar: 67g | Calcium: 2mg | Iron: 0.03mg
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