Sugar Free Tanghulu

Sugar-free version of the popular Chinese candied fruit treat

A healthier twist on the classic Chinese tanghulu featuring fresh strawberries coated in a crispy sugar-free erythritol shell.

20Min

4Servings

45Cal

EasyLevel

VegetarianVeganGluten freeKid friendlygluten-freedairy-freeveganketolow-carb

#sugar-free#healthy#asian-dessert#fruit#quick-dessert

Equipment

saucepan

stovetop

baking sheet

parchment paper

tongs

colander

spatula

Ingredients

Main Ingredients

strawberries (fresh, whole)

400 g

erythritol (granulated)

200 g

water (room temperature)

100 ml

Instructions

Prepare the strawberries

Wash and thoroughly dry the strawberries, keeping the green leaves on for easy handling.

5 min

Make sure strawberries are completely dry for the coating to stick properly

Make the sugar-free syrup

Combine erythritol and water in a saucepan and heat until fully dissolved.

5 minMedium heattimer 3 min

Stir continuously to prevent erythritol from settling at the bottom

Coat the strawberries

Dip each strawberry into the hot syrup, coating evenly, then place on parchment paper to cool.

10 minMedium heattimer 5 min

Work quickly as the erythritol syrup hardens fast when removed from heat

Original recipe

WebsiteCatherine's Blog TikTokSugar Free Tanghulu YouTubeRecipe by Catherine.desserts

Storage

Fridge: 1 days

Reheat: Best enjoyed fresh; do not reheat

The erythritol coating may become sticky in the refrigerator

Notes

• This sugar-free version uses erythritol instead of traditional sugar

• The coating will be slightly less glossy than regular tanghulu

• Best consumed within a few hours of making

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