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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 fresh fruit dipped in hard-crack sugar syrup for a glossy shell that cracks when you bite through to the juicy fruit inside. Dry the fruit well, cook the syrup to 300F, and set it fast in ice water.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert, Snack
Cuisine: Chinese
Keyword: tanghulu
Servings: 12
Calories: 257kcal

Equipment

Ingredients

Fresh fruits of your choice:

  • Strawberries
  • Grapes
  • Kiwi
  • Apples
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Video

[adthrive-in-post-video-player video-id="QW7jypFf" upload-date="2025-10-17T07:56:34+00:00" name="Homemade Tanghulu" description="Quick, fun, and irresistibly crunchy candied fruit you can make at home." player-type="default" override-embed="default"]

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, 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 the fruit completely before dipping, because any surface water keeps the shell from setting hard.
  • Do not stir the syrup once it is heating, or it turns grainy and cloudy.
  • Pull the syrup off the heat if it starts to turn golden, before it burns.
  • Without a thermometer, drop a little syrup into cold water, and a brittle thread that snaps means hard crack.
  • Use a deep pot so the syrup does not spit over the sides and there is room to dip.
  • The hot syrup is far hotter than boiling water and sticks to skin, so keep children back and have ice water ready.
  • Tanghulu is best eaten the same day it's made, and refrigerating the finished skewers only softens the candy shell.

Nutrition

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