Sugar Free Tanghulu

Sugar-free version of the popular Chinese candied fruit treat

A healthier twist on the classic Chinese street dessert featuring fresh fruits coated in a crunchy sugar-free caramel shell.

23Min

4Servings

85Cal

MediumLevel

VegetarianVeganGluten freeKid friendlylow-carbketo-friendlygluten-freevegan

#sugar-free#healthy#fruit#asian-dessert#low-carb

Equipment

Saucepan

Stove

Cutting board

Knife

Plate

Measuring cup

Parchment paper

Ingredients

strawberries (fresh, washed)

300 g

mandarin segments (peeled, separated)

200 g

erythritol (granulated)

150 g

water (room temperature)

60 ml

Instructions

Prepare the fruits

Wash and dry strawberries thoroughly. Peel and separate mandarin segments.

5 min

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

Make sugar-free coating

Combine erythritol and water in a pot and heat until it reaches hard-crack stage.

8 minMedium heattimer 8 min

Test by dropping a bit into cold water - it should harden immediately

Coat the fruits

Dip prepared fruits into the hot sugar-free coating and place on parchment paper to set.

10 minHigh heattimer 5 min

Work quickly as the coating hardens fast. Use skewers for easier dipping

Original recipe

WebsiteCatherine's Desserts Blog TikTokCatherine Desserts TikTok YouTubeRecipe by Catherine.desserts

Storage

Fridge: 1 days

Reheat: Not recommended - coating may become sticky

Best consumed immediately. Coating may soften in the refrigerator

Notes

• Use a candy thermometer for precise temperature control

• Erythritol may recrystallize - allulose provides better results

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