Tanghulu Recipe

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

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.

To achieve the perfect crunch on your tanghulu, make sure the sugar mixture reaches exactly 150°C (300°F) using a candy thermometer. This ensures that the sugar hardens properly and gives that signature crisp coating.

• 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 tangy flavor that complements the hard candy coating.

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

• sugar - Substitute with honey: Honey can be used to create a similar hard candy coating, though it may have a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup can be boiled to a hard crack stage to create a candy coating, adding a rich, caramel-like flavor.

• water - Substitute with fruit juice: Using fruit juice instead of water can add extra flavor to the candy coating, enhancing the overall taste of the tanghulu.

• water - Substitute with coconut water: Coconut water can add a subtle, tropical flavor to the candy coating, making the tanghulu more refreshing.

• To keep your tanghulu fresh and crispy, store them in an airtight container at room temperature. Avoid refrigerating as the 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 baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to enjoy, let the tanghulu sit at room temperature for about 10-15 minutes to regain some of their crunchiness.
• For best results, consume the tanghulu within a week if stored at room temperature, or within a month if frozen.
• Avoid stacking the tanghulu in storage to prevent the sugar coating from sticking together and breaking.
• If the tanghulu becomes sticky, you can lightly dust them with a bit of cornstarch before serving to help absorb any excess moisture.

• Oven Method: Preheat your oven to 250°F (120°C). Place the Tanghulu on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until the sugar coating starts to soften. Be careful not to overheat, as the sugar can melt and lose its crunch.

• Microwave Method: Place the Tanghulu on a microwave-safe plate. Heat on low power for 10-15 seconds. Check the texture and repeat if necessary. This method is quick but can sometimes make the sugar coating a bit sticky.

• Room Temperature Method: If you prefer not to use heat, simply let the Tanghulu sit at room temperature for about 15-20 minutes. This will soften the sugar coating slightly, making it easier to bite into.

• Steam Method: Place the Tanghulu on a plate and set it over a pot of simmering water. Cover and steam for about 1-2 minutes. This method gently warms the Tanghulu without melting the sugar coating too much.

• Air Fryer Method: Preheat your air fryer to 250°F (120°C). Place the Tanghulu in the basket and heat for 3-5 minutes. This method helps maintain the crunchiness of the sugar coating while warming the fruit inside.

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

• Saucepan: Necessary for heating and combining the sugar and water to create the candy coating.

• Candy thermometer: Essential for ensuring the sugar mixture reaches the precise temperature of 150°C (300°F).

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

• Parchment paper: Prevents the coated strawberries from sticking to the baking sheet.

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

• Mixing spoon: Helps in stirring the sugar and water mixture while it heats.

• Colander: Useful for washing the strawberries thoroughly.

• Paper towels: Used to dry the strawberries completely before skewering.

• Tongs: Can be used to handle the hot skewers safely after dipping.

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 and accurately.

Line baking sheet early: Prepare your baking sheet with parchment paper before starting to save time during the coating process.

Batch dipping: Skewer multiple strawberries on each stick to coat several at once, speeding up the process.

Quick cooling: Place the coated strawberries in the fridge to harden faster.