Tanghulu Fruit Sugar Skewers

Tanghulu is that glittering Chinese street snack you might have seen on festive winter nights or bustling markets. Fresh fruit gets encased in a brittle, glassy sugar shell that cracks in every bite. The contrast of juicy and crunchy always draws a crowd. For me, Tanghulu instantly brings back memories of walking a chilly Beijing lane bundled up, sticky-fingered and happy from sweet-tart bursts of fruit.

I first made Tanghulu to bring a bit of nostalgic Chinese street food home for Lunar New Year. It is now a family favorite for its crowd-pleasing effect at parties and a surprisingly easy wow-factor dessert.

Ingredients

• Strawberries: look for ripe but firm berries since mushy ones will collapse under the hot sugar shell. Their vibrancy is a visual treat.
• Seedless grapes: the crunch and tartness balance the sweetness. Firm, unblemished grapes hold up best.
• Mandarin segments: these add a juicy burst and a lovely hint of citrus. Choose small segments with no pith for best presentation.
• Cherry tomatoes: optional for that sweet-savory classic found at street stalls. Only use if they are firm and dry.
• Granulated sugar: the foundation for your candy shell. Choose white sugar for clarity and shine.
• Water: needed to dissolve the sugar evenly for a glassy texture.
• Light corn syrup: optional but gives you a flawless, brilliant glossy finish. Make sure it is clear and fresh.
• Bamboo skewers: sturdy enough to support varied fruit and handle dipping in hot syrup.

Instructions

Prepare the Fruit:

Wash each piece of fruit carefully then dry them completely with a towel. Fruit must be bone dry or the sugar coating will seize and turn grainy instead of crisp.

Assemble Skewers:

Thread two strawberries two grapes and one mandarin orange segment or cherry tomato per skewer. Alternate fruits for a beautiful look. Press them close together but do not crush.

Prep Your Work Area:

Line a baking sheet with parchment paper or use a greased wire rack. This avoids sticking while the candied skewers are cooling. Set your finished area near your stove for a smooth workflow.

Make the Sugar Syrup:

Combine two cups granulated sugar one cup water and one tablespoon light corn syrup if using in a medium saucepan. Stir until the sugar dissolves then stop stirring. Bring to a vigorous boil over medium-high heat. Use a candy thermometer to track temperature or drop a bit of syrup into ice water to test for the glassy crack.

Coat the Skewers:

Once syrup hits 150 Celsius or 300 Fahrenheit immediately remove the pan from heat. Tilt the pan and quickly roll each fruit skewer in the syrup using tongs or gloved hands to coat evenly. Let excess drip back into the pan.

Let Cool:

Place dipped skewers on the prepared baking sheet or rack. Allow them to cool and harden for about five minutes until the sugar shell is crisp and crackly.

Serve:

Tanghulu is best fresh when the shell is at its crunchiest and fruit is cold inside. Enjoy immediately for ultimate texture.

Pin this

I especially love using strawberries for their juicy bite and brilliant color which always draws oohs and ahhs from guests. My daughter always sneaks warm skewers right off the tray as soon as the shell sets so Tanghulu feels like our secret kitchen tradition.

Storage Tips

Tanghulu is best eaten immediately while the shell is glassy and crisp. If you need to store them place skewers in a single layer in an uncovered container at cool room temperature. Humidity will soften the shell so only make as much as you plan to eat right away.

Ingredient Substitutions

Traditional Tanghulu is made with hawthorn berries but any firm and tart fruit works. You can swap in apple cubes kiwi or pineapple chunks for variety. Use whatever is seasonal and at peak ripeness but always dry the fruit well before coating.

Serving Suggestions

Tanghulu is fun as a party treat dessert platter centerpiece or even an edible craft for kids’ birthdays. For adults try pairing with jasmine tea or dry sparkling wine which balances the sweetness beautifully.

Pin this

Tanghulu brings instant delight and sparkle to any table. Enjoy making it with your loved ones for a shareable sweet treat that is equal parts playful and delicious.

Recipe Questions & Answers

→ What fruits are best for Tanghulu?

Firm and slightly tart fruits like strawberries, grapes, mandarins, apples, or hawthorn berries work well. Avoid overly juicy or soft fruits as they may not hold up to the hot syrup coating.

→ How do I get the sugar coating crisp?

Heat the sugar syrup to the hard crack stage (150°C/300°F) and dip the fruit quickly. Cool on parchment for a crisp, glassy finish.

→ Can I use other sweeteners besides sugar?

Granulated sugar is preferred for the classic texture, but a small amount of corn syrup improves shine and prevents crystallization.

→ How long do the skewers stay crunchy?

Serve Tanghulu soon after making, as the sugar shell absorbs moisture from the fruit and softens over time.

→ Is a candy thermometer required?

It's recommended for accuracy. If unavailable, test syrup hardness by dropping a small amount into cold water. It should crack instantly.

→ Any safety tips when making Tanghulu?

Hot sugar can cause burns. Handle syrup carefully, keep water nearby, and supervise children in the kitchen.