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3-Ingredient Homemade Tanghulu Recipe

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4 from 13 reviews

This 3-Ingredient Homemade Tanghulu recipe is a traditional Chinese snack featuring fresh fruits coated in a crispy, sweet sugar shell. Perfect for a fun and easy treat, it uses simple ingredients and takes about 40 minutes to prepare. Enjoy juicy, crunchy fruit kebabs with a glossy candy coating that’s sure to delight both kids and adults.

Ingredients

Fruits

  • Assorted fresh fruits such as strawberries, blueberries, and kiwi (quantities as desired)

Syrup

  • 200 g white sugar
  • 100 g water

Instructions

  1. Prepare the fruits: Wash and clean the fruits thoroughly, ensuring there is no dirt or residue left on the skin. Then pat dry completely to avoid syrup splattering during dipping.
  2. Skewer the fruits: Thread your favorite fruits onto skewers, arranging them as desired for a colorful presentation.
  3. Make the sugar syrup: In a cooking pot, combine 200 g of white sugar with 100 g of water. Place the pot over high heat and bring the mixture to a boil, stirring gently to dissolve the sugar.
  4. Cook syrup to hard crack stage: Once boiling and sticky, reduce heat to low. Continue cooking the syrup until it reaches the hard crack stage (150ºC or 300ºF) indicated by one of the following tests: dipping a chopstick into syrup then cold water to see it harden immediately, dipping a spoon into ice water then syrup and observing hardening, checking the temperature with a candy thermometer, or pouring syrup into iced water to form crystal threads.
  5. Coat the fruit: When the syrup is ready, quickly dip each fruit skewer into the syrup, coating all sides evenly.
  6. Cool and harden: Place the coated skewers on a tray lined with parchment paper and allow the coating to harden, which should take about 5 minutes.
  7. Serve and enjoy: Enjoy your tanghulu while the candy coating is crunchy and the fruit inside is juicy and fresh.

Notes

  • Ensure fruits are completely dry before dipping to prevent syrup from splattering.
  • Work quickly when dipping fruits to prevent syrup from hardening in the pot.
  • The candy syrup must reach 150ºC/300ºF for proper hard crack texture—use a candy thermometer for best results.
  • You can experiment with any firm fruits that hold well on skewers, such as grapes, pineapple chunks, or cherry tomatoes.
  • Serve immediately for the best balance of crunchy coating and juicy fruit inside.

Find it online: https://bitezly.com/3-ingredient-homemade-tanghulu-recipe-4/