Tanghulu (Candied Fruit Skewers)
Juicy fruit skewers dipped in molten sugar that sets into a glassy, shattering shell. Beijing’s winter street sweet, now a global craze.
Ingredients
- 300 g strawberries, hulled
- 150 g seedless grapes or tangerine segments
- 300 g white granulated sugar
- 150 ml Water
Method
- Wash the fruit and dry it completely; any water makes the sugar slide off. Thread 3–4 pieces onto each bamboo skewer and lay a sheet of baking paper next to the hob with a bowl of iced water.
- Put the sugar and water in a small, deep pan over medium heat and stir only until the sugar dissolves. Then stop stirring.
- Boil for 10–15 min, until the syrup reaches 150°C (300°F) on a thermometer, or a drop in the iced water snaps cleanly. It should be clear or very pale gold.
- Tilt the pan, dip and twirl each skewer quickly through the syrup to coat it thinly, let the excess drip off, and lay it on the paper.
- Leave for 1–2 min, until the shell hardens. Eat the same day, before the fruit juice softens the candy.
Tips
- Molten sugar burns badly: keep children away and never touch it. Dipping the coated skewer in iced water for a second sets it instantly.
- Hawthorn berries are the traditional fruit; kiwi, blueberries and cherry tomatoes all work.
Sources
Written in our own words after cross-checking these recipes:
Open Tanghulu (Candied Fruit Skewers) in Nouns Cooking