Strawberry Tanghulu Recipe

Strawberry Tanghulu is a traditional Chinese street snack made by dipping fresh strawberries into a hardened sugar syrup that creates a glassy, crisp shell. This eye-catching treat delivers the perfect contrast between sweet crunch and juicy fruit, making it a fun and satisfying dessert or party treat.

Why You’ll Love This Recipe

Strawberry Tanghulu is incredibly simple to make with just a few ingredients, yet it offers a dramatic visual appeal and a delightful texture contrast. The shiny candy coating adds crunch, while the strawberries remain fresh and juicy inside. It’s a unique way to enjoy fruit and makes for an impressive sweet on any occasion.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesgranulated sugarskewerswateroptional: light corn syrup (for extra shine)

directions

Wash and dry the strawberries thoroughly. Make sure they are completely dry, as water can cause the sugar to seize.

Skewer the strawberries—2 to 3 per stick depending on size—and set aside on a parchment-lined tray.

In a saucepan over medium heat, combine sugar and water in a 2:1 ratio (e.g., 2 cups sugar to 1 cup water). Stir until sugar dissolves, then stop stirring.

Allow the mixture to boil until it reaches 300°F (150°C), the hard crack stage. This will take about 10–15 minutes. If desired, add a tablespoon of corn syrup to help prevent crystallization.

Once the syrup reaches the correct temperature, quickly dip each strawberry skewer into the syrup, rotating to coat evenly.

Let excess syrup drip off and place skewers on a parchment-lined tray to cool and harden.

Serve immediately for the best texture.

Servings and timing

This recipe makes about 6–8 skewers (2–3 strawberries per skewer).Preparation time: 10 minutesCooking time: 15 minutesCooling time: 5–10 minutesTotal time: 30–35 minutes

Variations

Use other fruits like grapes, cherries, or kiwi slices for variety.

Add a drop of food coloring to the sugar syrup for a tinted glaze.

Sprinkle sesame seeds or crushed nuts on the coating before it hardens.

Make mini tanghulu using single strawberries or small fruit pieces.

storage/reheating

*Strawberry Tanghulu is best enjoyed fresh, as the sugar shell can soften over time.*If you must store them, place them uncovered in a cool, dry place for up to 4 hours.Avoid refrigeration, as humidity can cause the candy coating to melt or become sticky.

FAQs

What is Tanghulu?

Tanghulu is a Northern Chinese candied fruit snack typically made by dipping hawthorn berries or other fruits in sugar syrup.

Can I make Tanghulu without a thermometer?

Yes, though a thermometer is helpful. To test manually, drop some syrup into cold water—if it hardens instantly and cracks, it’s ready.

Why did my sugar syrup crystallize?

Crystallization can happen if the sugar is stirred after it starts boiling or if there’s moisture on the fruit. Use corn syrup and ensure strawberries are completely dry.

Can I use brown sugar?

It’s not recommended, as it won’t create a clear candy coating and may alter the texture.

Is Tanghulu safe for kids?

Yes, but be cautious—the sugar coating can be very hard and might be a choking hazard for young children.

Why is my coating sticky?

The syrup may not have reached the hard crack stage, or humidity in the air could have softened the shell.

Can I make this with frozen strawberries?

No, frozen strawberries release water as they thaw and will cause the sugar syrup to seize.

Conclusion

Strawberry Tanghulu is a stunningly simple treat that brings the charm of Chinese street food right into your kitchen. With just a few ingredients, you can create a dazzling and delicious dessert that’s as fun to make as it is to eat. Perfect for parties, gifts, or just a sweet snack, this recipe will quickly become a favorite for fruit lovers and candy fans alike.

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