Tanghulu Recipe

Strawberries: Fresh strawberries are the primary fruit used in this recipe, but you can substitute with other fruits like grapes, blueberries, or kiwi.

Sugar: Granulated sugar is used to create the hard candy coating that gives Tanghulu its signature crunch.

Water: Water is combined with sugar to create the syrup that will coat the fruit.

When making tanghulu, ensure that the strawberries are completely dry before dipping them into the sugar mixture. Any moisture on the fruit can cause the sugar coating to become sticky and not harden properly. Additionally, use a candy thermometer to accurately measure the temperature of the sugar syrup; it should reach exactly 300°F (150°C) to achieve the perfect crunchy texture.

• Strawberries - Substitute with grapes: Grapes have a similar size and sweetness, making them a great alternative for tanghulu.

• Strawberries - Substitute with pineapple chunks: Pineapple chunks offer a juicy and slightly tangy flavor that complements the sugar coating well.

• Strawberries - Substitute with kiwi slices: Kiwi slices provide a unique tartness and vibrant color, adding variety to the tanghulu.

• Sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative.

• Sugar - Substitute with maple syrup: Maple syrup can be used to create a similar hard candy coating, offering a distinct maple flavor.

• Water - Substitute with fruit juice: Using fruit juice instead of water can add an extra layer of flavor to the candy coating.

• To keep your tanghulu fresh and crunchy, store them in an airtight container at room temperature. Avoid refrigerating as moisture can make the sugar coating sticky.
• If you need to store them for a longer period, place the tanghulu in a single layer on a parchment-lined tray and freeze for about 1-2 hours until they are firm.
• Once frozen, transfer the tanghulu to a freezer-safe bag or container, ensuring they remain in a single layer to prevent sticking.
• When ready to enjoy, allow the tanghulu to sit at room temperature for a few minutes to soften slightly. Avoid microwaving as it can melt the sugar coating.
• For best results, consume frozen tanghulu within one month to maintain optimal texture and flavor.

• Preheat your oven to 250°F (120°C). Place the tanghulu on a parchment-lined baking sheet. Warm them for about 5-7 minutes, just until the sugar coating starts to glisten. Be careful not to overheat, as the fruit can become mushy.
• If you prefer a quicker method, use a microwave. Place the tanghulu on a microwave-safe plate and heat them on low power for 10-15 seconds. Check frequently to ensure the sugar coating doesn't melt too much.
• For an even more delicate approach, use a double boiler. Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl on top, ensuring it doesn't touch the water. Place the tanghulu in the bowl and gently warm them, stirring occasionally to prevent sticking.
• If you have an air fryer, set it to 250°F (120°C) and place the tanghulu inside for about 3-5 minutes. This method helps maintain the crispiness of the sugar coating while gently warming the fruit.
• For a stovetop method, use a non-stick skillet over low heat. Place the tanghulu in the skillet and warm them for 2-3 minutes, turning occasionally to ensure even heating. This method requires close attention to avoid melting the sugar coating.

• Saucepan: Used to combine sugar and water, and heat the mixture until it reaches the desired temperature.

• Candy thermometer: Essential for monitoring the temperature of the sugar mixture to ensure it reaches 300°F (150°C).

• Skewers: Used to hold the strawberries for easy dipping into the sugar mixture.

• Parchment paper: Lined on a baking sheet to place the coated strawberries for cooling and hardening.

• Baking sheet: Provides a flat surface for the parchment paper and coated strawberries to cool and harden.

• Measuring cups: Used to accurately measure the sugar and water for the recipe.

• Mixing spoon: Used to stir the sugar and water mixture as it heats to ensure the sugar dissolves completely.

Prepare ingredients in advance: Wash and dry the strawberries ahead of time to streamline the process.

Use a candy thermometer: This ensures the sugar mixture reaches the correct temperature quickly, avoiding guesswork.

Skewer efficiently: Skewer all the fruit before starting the sugar mixture to save time.

Line your baking sheet: Prepare the parchment-lined baking sheet in advance to quickly place the coated strawberries.

Work in batches: Dip a few skewered strawberries at a time to maintain the right sugar mixture temperature.