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Tanghulu: A Sweet, Crunchy Chinese Treat

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Tanghulu, a beloved Chinese snack, is a simple yet captivating treat that turns ordinary fruit into a delightfully candied wonder. Popular on bustling street corners and at festivals, this snack combines fresh fruit and a delicate, glassy sugar coating that shatters with every bite. With just three ingredients and a bit of patience, you can bring this authentic snack to your kitchen.

Ingredients

Scale

Main Ingredients

  • 1 lb Fruit (strawberries, grapes, or your choice)
    • Choose firm, fresh fruit. Avoid overripe varieties as they may fall apart during the process.
  • 2 cups White Sugar
    • The star ingredient for creating the glass-like candy shell.
  • 1 cup Water
    • Essential for dissolving the sugar to make the syrup.

Optional Additions

  • Food coloring: To add a playful twist.
  • Flavor extracts: A drop of vanilla or almond extract can infuse subtle flavors into the sugar shell.

Tools

  • 10 Skewers: Bamboo skewers or lollipop sticks work well.
  • Ice Water Bath: A bowl filled with ice water to quickly harden the sugar coating.

Instructions

1. Prepare the Fruit

  1. Wash the fruit thoroughly and pat it completely dry.
    • Moisture can prevent the sugar from sticking, so ensure every piece is dry.
  2. Remove any inedible parts like stems or leaves.
  3. Thread the fruit onto skewers. Limit to three pieces per skewer for easier handling.

2. Make the Sugar Syrup

  1. In a small pot, combine 2 cups of sugar and 1 cup of water.
  2. Heat the mixture on low to medium heat.
    • Pro Tip: Avoid stirring, as this can cause the sugar to crystallize.
  3. Bring the syrup to a boil and let it simmer until it reaches 300°F (hard-crack stage). This typically takes 10-20 minutes.
    • To test, drizzle a spoonful into the ice water bath. If it hardens immediately and cracks when bent, it’s ready.

3. Coat the Fruit

  1. Once the syrup is ready, quickly dip each skewer into the pot, swirling it to evenly coat the fruit.
  2. Immediately plunge the coated skewer into the ice water bath to harden the sugar.
  3. Repeat the process for the remaining skewers, working quickly to prevent the sugar from burning.

4. Serve and Enjoy

  1. Place the finished skewers on a plate or cooling rack.
  2. Serve immediately to enjoy the full crunch and flavor of freshly made Tanghulu.

Notes

  1. Dry Fruit Thoroughly
    • Wet fruit will prevent the sugar from adhering and can cause splattering when dipped into hot syrup.
  2. Control the Heat
    • Keep the heat at a steady medium to avoid burning the sugar.
  3. Work Quickly
    • The sugar syrup hardens fast, so ensure your setup is ready before starting.
  4. Avoid Clumping
    • Swirl the skewer gently to prevent uneven coating or clumps of hardened sugar.

Find it online: https://susanrecipes.com/tanghulu-a-sweet-crunchy-chinese-treat/