Indulge in sweet nostalgia: Make your own Tanghulu at home!
A tasty Chinese candied fruit snack, ideal for parties and kids' desserts!
Imagine biting into a shiny, crunchy, sweet candy that gives way to fresh, juicy fruit. This delightful treat is known as Tanghulu, a popular Chinese street snack that has gained immense popularity in Southeast Asia and neighbouring countries. Although it consists of simple skewered fruit coated in hardened sugar syrup, Tanghulu is a vibrant snack enjoyed by people of all ages.
What makes Tanghulu special is the combination of fresh, soft fruit and the crunchy sugar coating. In this article, I will share how you can recreate and enjoy this sweet Chinese snack in your home.
Recipe
To make Tanghulu, you'll need essential ingredients that are easily found in your pantry. The recipe is straightforward but requires some technical skills. You'll need to heat sugar and water until the mixture reaches the hardball stage. This process typically takes about 15 to 20 minutes. If this is your first time working with sugar, I recommend using a candy thermometer to help you monitor the temperature.
Step-by-step guide
Preparation time: 5 to 10 minutes
Cooking time: 15 to 20 minutes
Serves: 5 to 6 skewers
Ingredients
200 gms Granulated sugar
120 ml Water
150 gms Grapes
1 Banana
1 Orange
Ice water for cooling
Method
1. Combine the sugar and water in a saucepan, then heat it over a medium flame.
2. Allow the mixture to cook for 15 to 20 minutes or until it reaches a temperature of 150°C. Do not stir the mixture at any point.
3. While the sugar mixture is cooking, prepare the fruits. Wash the grapes and pat them dry with a kitchen towel. Slice the bananas and peel the orange.
4. Skewer the fruits onto wooden skewers according to your preference.
5. Once the sugar mixture is ready, carefully dip the fruit skewers into it, then immediately place the dipped skewers into a bowl of ice-cold water.
6. After all the fruits are dipped and cooled, remove them from the cold water and arrange them on a serving tray.
7. Serve immediately.
Tips :
When making Tanghulu, using a stainless steel saucepan is important since coated ones tend to heat up faster. Avoid stirring the sugar mixture, as this can cause it to crystallize. You can select any fruit you prefer, such as strawberries or kiwis.
Ensure the sugar reaches the hardball stage; if it doesn't reach the ideal temperature, it won't harden around the fruit. You may also choose to flavour the sugar with your preferred essence.
Exercise extreme caution when handling sugar, as melted sugar can become hot. Tanghulu should be served and consumed immediately, as it will lose its crunch and become soggy and sticky over time.
Don't discard any leftover sugar. Instead, add 100 ml of water and bring it to a boil. Once all the sugar has dissolved, allow the syrup to cool before storing it in a glass bottle in the fridge. This syrup can be used to soak cakes or sweeten your drinks.
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