Tang Hulu (Chinese Candied Fruit): A Sweet and Festive Treat

Introduction & Inspiration

As someone who loves to explore different cultures through food, I’m always fascinated by the unique and delicious treats found around the world. Tanghulu is a classic Chinese snack that has a long and rich history, dating back to the Song Dynasty. It’s a beloved treat that’s often enjoyed during festivals and celebrations, and it’s easy to see why. The combination of sweet, juicy fruit and a crisp, candy coating is simply irresistible.

Homemade Focus

While you can certainly find Tanghulu at some Asian markets or specialty stores, there’s something special about making it from scratch. This recipe is surprisingly easy to follow, and the result is a batch of Tanghulu that’s far superior to anything you can buy pre-made. Plus, making it yourself allows you to control the quality of ingredients and customize the fruit to your liking.

Flavor Goal

The goal here is to create candied fruit skewers that are both sweet and slightly tart, with a satisfying crunch from the hardened sugar coating. The fruit provides a juicy and refreshing burst of flavor, while the sugar coating adds a delightful sweetness and a beautiful glassy appearance.

Ingredient Insights

Let’s explore the key players in this delightful treat:

• Fruit: You can use a variety of fruits for Tanghulu, such as strawberries, grapes, mandarin orange segments, kiwi slices, or even pineapple chunks. Choose fruits that are firm and hold their shape well when skewered.
• White Sugar: White sugar is used to create the candy coating. It melts and caramelizes to form a crisp and glassy shell around the fruit.
• Water: Water is combined with sugar to create a syrup that will eventually transform into the candy coating.

Equipment

You’ll need just a few essential tools to whip up this Tanghulu recipe:

• Small saucepan
• Candy thermometer (optional, but recommended)
• Skewers (bamboo or metal)
• Baking sheet lined with parchment paper

Ingredients

• 1 lb strawberries, grapes, or other fruit of choice (~30 pieces)
• 2 cups white sugar
• 1 cup water

Instructions

1. Prepare the Fruit: Wash and thoroughly dry the fruit. Remove any leaves, stems, or inedible parts. Skewer the fruit, placing 3 pieces or less per skewer for easier handling.
2. Make the Sugar Syrup: In a small saucepan over low to medium heat, combine the sugar and water. Do not stir. Bring the mixture to a boil and simmer until it thickens into a syrup and turns amber in color, about 10-20 minutes. This should reach around 300°F (150°C) on a candy thermometer.
3. Test the Syrup: To test if the syrup is ready, drizzle a spoonful into an ice water bath. If it hardens within seconds and cracks when bent, it’s ready.
4. Candy the Fruit: Quickly dip each fruit skewer into the syrup, swirling to coat evenly with a thin layer. Immediately dip the coated skewer into the ice water bath to cool and harden the sugar coating.
5. Cool and Serve: Place the finished skewers on a parchment-lined baking sheet to prevent sticking. Repeat with the remaining skewers, working quickly so the sugar doesn’t burn. Enjoy your Tanghulu immediately!

Troubleshooting

• Sugar coating too thick: If the sugar coating is too thick, it might be overcooked. Make sure to monitor the syrup closely and remove it from the heat as soon as it reaches the desired amber color and temperature.
• Sugar coating not hardening: If the sugar coating is not hardening properly, the syrup may not have been cooked long enough. Make sure the syrup reaches the correct temperature and forms a hard crack when tested in ice water.
• Fruit too soft or mushy: Choose fruits that are firm and ripe but not overly soft. Avoid using fruits that are prone to bruising or have a high water content.

Tips and Variations

• For a more festive look, you can use different types of fruits to create a colorful assortment of Tanghulu.
• If you don’t have a candy thermometer, you can test the syrup by dropping a small amount into cold water. If it forms a hard ball that holds its shape, it’s ready.
• You can add a pinch of cream of tartar to the sugar syrup to prevent crystallization and create a smoother texture.
• If you want to add extra flavor, you can infuse the sugar syrup with spices like cinnamon or ginger.

Serving and Pairing Suggestions

Tanghulu is a delightful treat that can be enjoyed on its own as a snack or dessert. It’s also a popular addition to festive celebrations and parties. You can pair it with a cup of tea or a scoop of ice cream for a more indulgent treat.

Nutritional Information

(Per serving, approximate)

• Calories: ~150
• Fat: ~0g
• Cholesterol: ~0mg
• Sodium: ~0mg
• Carbohydrates: ~40g
• Protein: ~0g

Print

Recipe Summary and Q&A

Recipe Name: Tanghulu (Chinese Candied Fruit)

Prep Time: 15 minutes

Cook Time: 20 minutes

Yields: About 10 skewers

Q: Can I use frozen fruit for Tanghulu?

A: It’s not recommended to use frozen fruit, as the water content may make the sugar coating soggy.

Q: Can I store Tanghulu?

A: Tanghulu is best enjoyed fresh, but you can store it in an airtight container at room temperature for up to a day. The sugar coating may start to soften over time.

Q: Can I reheat Tanghulu?

A: It’s not recommended to reheat Tanghulu, as the sugar coating may melt and become sticky.