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3-Ingredient Homemade Tanghulu Recipe

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4.4 from 9 reviews

This 3-Ingredient Homemade Tanghulu recipe is a traditional Chinese dessert featuring fresh fruits coated in a shiny, crunchy sugar syrup. Made with just fruit, sugar, and water, this sweet treat is easy to prepare and perfect for enjoying a combination of juicy and crispy textures. Ideal for dessert or a festive snack, it’s sure to delight both kids and adults with its vibrant colors and classic caramelized coating.

Ingredients

Fruits

  • Fresh fruits such as strawberries, blueberries, and kiwi (quantity as desired)

Syrup

  • 200 g white sugar
  • 100 g water

Instructions

  1. Prepare the fruits: Wash and clean the fruits thoroughly to remove any dirt or residue, then pat them completely dry to ensure the syrup will stick properly.
  2. Skewer the fruits: Take bamboo skewers and carefully thread your choice of fruits onto them, combining colors and flavors as you prefer.
  3. Make the sugar syrup: In a cooking pot, combine 200 g of white sugar and 100 g of water and cook over high heat until boiling.
  4. Cook syrup to hard crack stage: Once boiling and sticky, turn heat to low and test the syrup readiness by one of these methods: dip a chopstick in syrup then into cold water to see if it hardens immediately; or dip a cold spoon into the syrup and see if it hardens; or use a thermometer to confirm the temperature reaches 150ºC (300°F); or pour syrup into ice water and check for crystallization and thread formation.
  5. Coat the fruits: When syrup reaches the correct consistency, dip each fruit skewer into the syrup and coat the fruits evenly on all sides.
  6. Cool and harden: Place the coated skewers on a tray lined with parchment paper and allow the syrup to harden for about 5 minutes until crisp.
  7. Serve: Enjoy your crunchy and juicy tanghulu immediately for the best texture and flavor.

Notes

  • Ensure fruits are completely dry before dipping to allow the syrup to adhere properly.
  • Use a candy thermometer to accurately determine syrup readiness for best results.
  • If syrup is not hardening, continue cooking slowly and test repeatedly to reach the hard crack stage.
  • Use fresh and firm fruits to prevent sogginess under the sugar coating.
  • Serve tanghulu shortly after preparation for optimal crunchiness, as humidity can soften the coating over time.

Find it online: https://bitezly.com/3-ingredient-homemade-tanghulu-recipe-2/