Tanghulu, also known as Chinese candied fruit, is a traditional snack that has been enjoyed for centuries in China. These delightful treats are made by skewering fresh fruits and coating them in a shiny layer of hardened sugar syrup. Originally, hawthorn berries were the main ingredient, but today, various fruits like strawberries, grapes, and even oranges are commonly used.
The Origins of Tanghulu
Tanghulu dates back to the Song Dynasty (960–1279). Legend has it that a royal physician used sugar-coated hawthorn to help cure the emperor’s wife of a stomach ailment. The sweet and sour taste of the hawthorn combined with the crunchy sugar coating quickly became a favorite among the people. Over time, Tanghulu evolved into a beloved street food that is now popular across China and beyond.
Why is Tanghulu So Popular?
Tanghulu’s appeal lies in its unique combination of flavors and textures. The crunchy sugar coating contrasts perfectly with the juicy and tangy fruit inside. It’s also highly Instagrammable, thanks to its vibrant colors and shiny glaze. You’ll often see people sharing pictures of these eye-catching treats on social media.
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Tanghulu Recipe
Course: SweetCuisine: ChineseDifficulty: Easy4
servings10
minutes20
minutes642
kcalTanghulu is more than just a candied fruit snack—it’s a tradition, a memory, and a delightful burst of flavor in every bite. Try making it yourself or look for it at your nearest Asian market.
Ingredients
1 pound fruit, (I used a combination of strawberries, mandarin slices and grapes)
3 cups granulated white sugar
1 1/2 cups water
Directions
- In a stainless steel pot, add in the sugar and water. Do not stir it at all. Place it over medium heat and cook for about 15-20 minutes, until it reaches exactly 300F (this is known as the hard ball stage for candy making).
- Immediately dunk the fruit on skewers into the melted sugar and then immediately transfer it into a bowl with ice. Place it on a baking sheet. And repeat with the remaining fruit.
- Eat immediately. As it sits the outer candy tends to soften.
Notes
- Prepare everything before you begin. This recipe goes quickly and can become
- Dry off your fruit thoroughly. You want the fruit to be VERY dry because this helps with the melted sugar sticking to the fruit.
