Go Back

Sweet Skewered Fruit How to Make Tanghulu

A classic Chinese street treat, Tanghulu features fresh fruit skewered and coated in a glossy, hard candy shell. This easy recipe brings the sweet, crunchy delight of traditional Tanghulu to your kitchen using simple ingredients and basic tools.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups granulated sugar
  • 0.5 cup water
  • 1 lb fresh strawberries washed and dried thoroughly
  • 0.5 lb grapes seedless, washed and dried
  • 4 bamboo skewers soaked in water for 30 minutes

Method
 

Steps
  1. Prepare the fruit by washing strawberries and grapes thoroughly. Pat them completely dry with paper towels—any moisture will prevent the sugar coating from sticking.
  2. Skewer 4–5 pieces of fruit per bamboo stick, leaving space at the bottom for holding. Set aside on a parchment-lined tray.
  3. In a small saucepan, combine sugar and water. Heat over medium heat, stirring gently until sugar dissolves completely. Stop stirring once boiling begins.
  4. Continue cooking the syrup without stirring until it reaches 300°F (hard crack stage) on a candy thermometer. The syrup should be clear with a slight golden hue.
  5. Remove from heat immediately. Working quickly, dip each fruit skewer into the hot syrup, coating evenly. Let excess drip off, then place on a silicone mat or greased baking sheet to harden.
  6. Allow Tanghulu to cool completely at room temperature for 10–15 minutes until the candy shell is firm and glossy.

Notes

For best results, work in small batches and keep the syrup hot. Avoid humid days—moisture can cause the sugar coating to become sticky. Store in an airtight container at room temperature for up to 2 days.