If you’ve ever dreamed of capturing the perfect balance between sweet, tart, and irresistibly crunchy, then you are going to fall head over heels for this Strawberry Tanghulu: Crunchy Candied Fruit Skewers Recipe. This traditional Chinese treat has been winning hearts around the world with its glossy, glass-like sugar coating that cracks delightfully under your teeth to reveal juicy, fresh strawberries inside. It’s a fun and eye-catching snack that’s as much a feast for your eyes as it is for your taste buds, perfect for sharing at parties or enjoying as a playful, nostalgic indulgence any day of the week.
Ingredients You’ll Need
Only a handful of simple, everyday ingredients come together to create this show-stopping dessert. Each component is essential for achieving that perfect blend of crisp sugar shell and luscious fruit inside—letting the natural strawberry flavor shine through beneath the enchanting candy coating.
- Fresh strawberries: Choose firm, ripe berries that are completely dry for the best texture and candy coating adhesion.
- Granulated sugar: The key to forming the hard, shiny candy shell that gives Tanghulu its signature crunch.
- Water: Used to dissolve the sugar and create a smooth syrup that crisps up beautifully.
- Bamboo skewers: Perfect for spearing the strawberries and making these delightful treats easy to hold and enjoy.
- Optional ice water bath: Helps to quickly set the candy glaze for an even shinier finish, although just air-cooling works well too.
How to Make Strawberry Tanghulu: Crunchy Candied Fruit Skewers Recipe
Step 1: Prepare Your Strawberries
Start by washing your strawberries thoroughly and then patting them completely dry—this step is crucial to ensure the sugar syrup sticks and creates that iconic glossy shell without any moisture interference.
Step 2: Skewer the Strawberries
Thread 1 to 3 strawberries onto each bamboo skewer, depending on your preferred size and how many treats you’d like to make. This also makes them easier to dip and enjoy without sticky hands.
Step 3: Make the Sugar Syrup
In a clean saucepan, combine the granulated sugar and water, then bring it to a boil without stirring. Watch carefully as the mixture reaches the “hard crack” stage, about 300°F on a candy thermometer—this is what creates the perfect tough, crunchy shell.
Step 4: Dip the Skewers
Once your syrup hits the right temperature, quickly and carefully dip your strawberry skewers into the hot syrup, coating each berry evenly. Don’t be shy—fully cover each strawberry for that satisfying crunch in every bite.
Step 5: Set the Candied Coating
Let any excess syrup drip back into the pot to avoid clumps, then place the skewers on parchment paper. If you prefer an extra-glossy finish, you can briefly dip the coated strawberries in ice water to set the shell instantly.
Step 6: Cool and Harden
Allow your Strawberry Tanghulu to cool for about five minutes until the candy shell hardens completely. Once set, you’ll have that unmistakable crackly, shiny coating that makes this recipe so addictive.
How to Serve Strawberry Tanghulu: Crunchy Candied Fruit Skewers Recipe
Garnishes
While the candy-glazed strawberries are divine on their own, adding a light dusting of powdered sugar or a sprinkle of crushed nuts can contrast the sweetness with a subtle texture and flavor twist. Fresh mint leaves on the platter also add a lovely aroma and vibrancy.
Side Dishes
Pair your Strawberry Tanghulu with simple accompaniments like a scoop of vanilla ice cream or a dollop of whipped cream for an elegant twist. For a refreshing touch, serve alongside a chilled green tea or sparkling lemonade to balance out the sugary crunch.
Creative Ways to Present
Elevate the fun factor by arranging your Strawberry Tanghulu skewers standing upright in a pretty vase or a foam block covered with decorative foil. You can also mix in other fruits like grapes or mandarin slices for a colorful candy fruit kebab that will wow guests visually and palatably.
Make Ahead and Storage
Storing Leftovers
Strawberry Tanghulu is best enjoyed fresh because the candy shell can soften over time. However, if you have leftovers, store them at room temperature on parchment paper in a dry place away from humidity to preserve as much crispness as possible for up to 24 hours.
Freezing
Freezing is not recommended since the moisture when thawing will ruin that fantastic candy coating, making it sticky or soggy instead of crackly and crisp.
Reheating
Because the coating hardens when cooled, reheating isn’t necessary or advised. Instead, plan to eat these treats soon after making to fully enjoy their signature texture.
FAQs
Can I use other fruits besides strawberries in this Strawberry Tanghulu: Crunchy Candied Fruit Skewers Recipe?
Absolutely! While strawberries are traditional and wonderfully juicy, you can also try grape tomatoes, grapes, or even small apples. Just make sure the fruit is firm and completely dry for the best candy coating.
What if I don’t have a candy thermometer?
It’s best to use a candy thermometer to reach the precise hard crack stage at 300°F, but if you’re without one, test the syrup by dropping a bit into cold water. It should harden quickly and crack when broken.
Why do the sugar coatings sometimes go cloudy?
Cloudiness often happens if the syrup isn’t cooked to the right temperature or if moisture gets trapped under the candy shell. Ensuring dry fruit and hitting the hard crack temperature will give you a clear, glassy finish.
Can I make this recipe vegan?
Yes! This recipe is naturally vegan since it uses just fruit, sugar, and water, so no animal products are involved.
How long does the candy shell stay crunchy?
The candy shell ideally stays crunchy for several hours if kept in a dry environment but may begin to soften due to humidity or moisture from fruit over longer periods.
Final Thoughts
I can’t recommend enough how fun and rewarding it is to make your own Strawberry Tanghulu: Crunchy Candied Fruit Skewers Recipe at home. This delightful treat is a perfect combination of simplicity and wow factor, guaranteed to impress friends and family alike. So grab those strawberries, heat up your sugar syrup, and enjoy that magical crack of sweetness as you bite into your homemade candy fruit skewers!
Print
Strawberry Tanghulu: Crunchy Candied Fruit Skewers Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 5 skewers
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Description
Strawberry Tanghulu is a traditional Chinese snack featuring fresh strawberries coated in a hard, crunchy sugar glaze. This recipe shows you how to create a shiny, sweet candy shell that perfectly complements the juicy, tart berries. Ideal for a fun, colorful treat that’s both visually appealing and refreshingly delicious.
Ingredients
Fruit
- 10 to 15 fresh strawberries (firm and dry)
Syrup
- 1 cup granulated sugar
- 1/2 cup water
Others
- Bamboo skewers
- Optional: ice water bath for setting
Instructions
- Prepare Strawberries: Wash the strawberries thoroughly and dry them completely to ensure the sugar syrup adheres properly.
- Skewer the Strawberries: Thread 1 to 3 strawberries onto each bamboo skewer, arranging them as desired.
- Make Sugar Syrup: In a saucepan, combine the sugar and water. Heat the mixture, bringing it to a boil without stirring, until the syrup reaches 300°F (hard crack stage) on a candy thermometer.
- Coat the Strawberries: Dip each skewer into the hot syrup, ensuring that the strawberries are evenly covered with the glossy sugar glaze.
- Set the Coating: Allow excess syrup to drip off the skewers, then place them on parchment paper or briefly dip them into an ice water bath to help set the candy shell.
- Cool and Harden: Let the coated strawberries cool for about 5 minutes until the sugar coating hardens into a crisp shell.
Notes
- Ensure strawberries are completely dry before dipping to prevent the syrup from becoming sticky or losing its shine.
- Use a candy thermometer for the correct sugar temperature to achieve the perfect hard crack stage.
- Be cautious handling hot sugar syrup as it can cause severe burns.
- If no thermometer is available, test syrup by dropping a small amount into cold water; it should harden and shatter.
- Serve promptly after cooling to enjoy the best texture, as humidity can soften the candy shell.
