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3-Ingredient Homemade Tanghulu Recipe

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4.1 from 4 reviews

This 3-Ingredient Homemade Tanghulu recipe is a classic Chinese street snack featuring fresh fruits coated in a crispy, sugary candy shell. Made with just fruit, sugar, and water, it’s easy to prepare and perfect for a crunchy, sweet treat that balances tart and juicy flavors with a delightful candy crunch.

Ingredients

Fruits

  • Assorted fresh fruits such as strawberries, blueberries, and kiwi (quantity as desired, enough to make 4 servings)

Syrup

  • 200 g white sugar
  • 100 g water

Instructions

  1. Clean the Fruits: Wash and clean the fruits thoroughly, ensuring there is no dirt or residue left on the skin to achieve the best taste and safety.
  2. Dry the Fruits: Pat the fruits completely dry with a clean towel, since the syrup will not stick properly to wet surfaces.
  3. Skewer the Fruits: Thread your favorite dried fruits onto skewers, arranging them tightly but not squished.
  4. Prepare the Syrup: In a cooking pot, combine 200g of white sugar and 100g of water. Place the pot over high heat and bring the mixture to a boil.
  5. Cook the Syrup: Let the sugar and water boil until the mixture becomes sticky. Then reduce the heat to low to prevent burning.
  6. Test Syrup Readiness: Check if the syrup is ready for coating using any of these methods: dip a chopstick into the syrup and immerse it in cold water—syrup should harden immediately; or dip a spoon into ice-cold water then into syrup—syrup should harden; or use a thermometer to confirm the syrup reaches 150ºC (300°F); or pour a drop into ice water to see if it forms crystal threads and hardens.
  7. Coat the Fruits: Once the syrup is ready, carefully dip each fruit skewer into the syrup, coating all sides evenly to create a glossy candy shell.
  8. Cool and Harden: Place coated skewers on a tray lined with parchment paper. Let them cool and harden almost immediately, usually about 5 minutes.
  9. Serve: Enjoy your Tanghulu while the candy coating is crisp and the fruits remain juicy and fresh.

Notes

  • Ensure fruits are completely dry before dipping to get a smooth, even candy coating.
  • Use a candy thermometer for best results to avoid undercooking or burning the syrup.
  • You can customize the recipe by using any fruit you like but avoid fruits that are too wet or soft as they may not hold the candy coating well.
  • Serve immediately for optimal crunch; coating may become sticky if exposed to humidity.
  • Store leftovers in a cool, dry place and consume within a day to keep crispness.

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