Tanghulu (Chinese Candied Fruit Snack)
16Min
4Servings
195Cal
MediumLevel
VegetarianVeganGluten freeKid friendlyvegetarianvegangluten_freedairy_free
#traditional#street-food#festive#quick
Equipment
Small saucepan
Stovetop
Mixing bowl
Baking sheet
Parchment paper
Measuring cup
Wooden skewers
Ingredients
Fruit
strawberries (fresh)
12 piece
Candy Coating
granulated sugar (dry)
200 g
water (liquid)
100 ml
Instructions
1
Prepare the fruit
Wash and thoroughly dry the strawberries. Remove stems if needed and pat completely dry with paper towels.
2
Make the sugar syrup
Combine sugar and water in a small pot. Heat over medium-high heat without stirring until it reaches 150°C (hard crack stage).
8 minMedium-high heattimer 8 min
3
Coat the fruit
Quickly dip each strawberry into the hot syrup, rotating to coat evenly. Work fast as the syrup hardens quickly.
5 min150°C
Work quickly as the syrup sets fast. Hold fruit by the stem or use a skewer for easier dipping.
4
Cool and serve
Place coated strawberries on a parchment-lined baking sheet to harden for 2-3 minutes. Serve immediately.
3 min
Original recipe
Storage
Reheat: Not recommended - best served fresh
Tanghulu is best enjoyed immediately after preparation. The sugar coating will become sticky if stored.
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