Strawberry Tanghulu (糖葫芦)
If you love fruity, crunchy, and sweet treats, then strawberry tanghulu is a must-try!
This popular Chinese street snack features juicy strawberries coated in a perfectly crisp, glass-like sugar shell. The result? A satisfying crunch with every bite, followed by the burst of fresh, tangy strawberry flavour.
Making tanghulu at home is surprisingly easy - you only need three ingredients! Plus, this recipe gives you all the tips you need to get that perfect crunch every time. Let’s dive in!
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About this recipe
What is Tanghulu?
Tanghulu (糖葫芦) is a traditional Chinese candied fruit snack that originated in Northern China over 800 years ago. Originally made with hawthorn berries, it has since evolved to include all kinds of fruits like strawberries, grapes, and even oranges!
What makes tanghulu unique is its hard, shiny sugar coating, which gives it an incredible crunch. Unlike regular caramel-coated fruit, tanghulu’s sugar shell is thin and crisp, breaking apart beautifully with every bite.
Why You’ll Love This Recipe
✔ Only 3 ingredients! – Simple and fuss-free.
✔ Perfect crunchy texture – No chewy caramel here, just a crisp bite.
✔ Fun & impressive! – Looks stunning and tastes even better.
✔ Customisable – Try different fruits like grapes, blueberries, or pineapple!
Ingredients
- 12-16 fresh strawberries (or your fruit of choice)
- 200g (1 cup) granulated sugar
- 120ml (½ cup) water
- Optional: 1 tbsp light corn syrup (for extra shine)
- Bamboo skewers
Pair it with
Instructions
1. Prepare the Strawberries
Wash the strawberries and pat them completely dry. Any moisture will prevent the sugar from sticking.
Thread 2-3 strawberries onto each bamboo skewer.
2. Make the Sugar Syrup
In a saucepan, combine sugar and water over medium heat.
Stir gently until the sugar dissolves, then stop stirring. Let it boil undisturbed until it reaches 150°C (300°F) (hard crack stage). This takes about 8-10 minutes.
To test if it’s ready, drop a little syrup into cold water - if it hardens instantly and snaps, it’s done!
3. Coat the Strawberries
Quickly dip each skewer into the syrup, rotating to coat evenly.
Let any excess drip off, then place them on parchment paper to harden.
The sugar shell will set in just a few minutes!
4. Enjoy!
Once hardened, your strawberry tanghulu is ready to eat! Enjoy the satisfying crunch and juicy sweetness inside.
Tips
- Make sure the strawberries are 100% dry – Even a drop of water can ruin the sugar coating.
- Use a candy thermometer – Getting to 150°C (300°F) ensures the sugar is at the right consistency.
- Work quickly! – The sugar hardens fast, so dip the fruit immediately.
- Reheat the syrup if needed – If it thickens too much, gently reheat it over low heat.
FAQs
1. Why isn’t my sugar hardening?
If your tanghulu is sticky instead of crunchy, the sugar wasn’t hot enough. Make sure it reaches 150°C (300°F) before dipping the fruit.
2. Can I use other fruits?
Yes! Grapes, blueberries, and even mandarin orange slices work great. Just ensure they’re dry before coating.
3. How do I store leftover tanghulu?
Tanghulu is best eaten fresh, as the sugar coating can absorb moisture over time. If needed, store in a cool, dry place for a few hours - but avoid the fridge!
Video demonstration
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