Tanghulu (Crispy-Crunchy Candied Fruit Recipe)

Tanghulu is a traditional Chinese street snack made by coating fresh fruit in a thin, glassy sugar shell that hardens into a perfectly crisp crunch. Each bite delivers that satisfying crackle followed by juicy, refreshing sweetness inside. It’s surprisingly simple to make, incredibly fun to display, and absolutely stunning for holiday dessert tables or edible gifts.

If you love eye-catching sweets that feel special yet approachable, Tanghulu fits right in alongside treats like Maple Pecan Fudge, Mama Kelce’s Cookies, or the indulgent Dubai Chocolate Bar. Whether you’re creating a dessert spread for guests or making a fun treat to enjoy at home, Tanghulu adds color, texture, and a little bit of magic to any occasion.

Ingredients

• 1 cup granulated sugar

• ½ cup water

• 1 tablespoon light corn syrup (optional for stability)

• Fresh fruit of choice — strawberries, grapes, tangerine slices, blueberries, or kiwi

• Wooden skewers

Instructions

1. Prepare the fruit: Wash and dry the fruit completely. Moisture will prevent the sugar from sticking, so make sure the fruit is dry before skewering.

2. Skewer the fruit: Place 2–4 pieces of fruit on each wooden skewer. Keep them evenly spaced.

3. Make the syrup: In a small saucepan, combine sugar, water, and corn syrup (if using).Heat over medium heat without stirring. Use a candy thermometer — when it reaches 300°F (hard crack stage), the syrup is ready.(If you don’t have a thermometer, drop a little syrup into ice water — it should harden instantly and crack.)

4. Coat the fruit: Working quickly, dip each skewer into the hot syrup and turn to coat evenly. Let excess syrup drip off, then place on parchment paper or a silicone mat to harden.

5. Cool & serve: Allow Tanghulu to cool for 10–15 minutes. The sugar coating will turn clear, shiny, and crunchy.

Tips & Variations

• Dry fruit completely — even a little moisture can ruin the coating.

• Add a drop of food coloring to the syrup for a festive look.

• For a unique twist, try pineapple chunks or apple slices dusted lightly with cinnamon before coating.

• Best enjoyed the day they’re made — the candy shell softens over time.

FAQ

Q: What fruits work best for Tanghulu? Strawberries, grapes, blueberries, mandarin segments, and kiwi slices work beautifully because they hold their shape under the hard sugar shell.

Q: Why isn’t my sugar coating hardening? The sugar didn’t reach the correct temperature. Heat it to 300°F (hard crack stage) for the perfect glossy crunch.

Q: How do I prevent the sugar from crystallizing? Avoid stirring once the sugar begins boiling, and add a small splash of corn syrup or lemon juice to stabilize it.

Q: How long does Tanghulu stay crunchy? It’s best enjoyed immediately, but it can stay crunchy for up to 2–3 hours if kept cool and dry.

Q: Can I store Tanghulu in the fridge? Not recommended — moisture will melt the sugar coating. Keep it at room temperature.

Final Thoughts

Tanghulu is one of those desserts that looks impressive but couldn’t be easier to make. With its glossy finish, crisp sugar coating, and fresh fruit center, it’s a treat that delights both the eyes and the taste buds. Perfect for holidays, parties, or homemade gifts, this classic street snack brings a fun, playful twist to any dessert lineup. If you enjoy unique, shareable sweets with big visual impact, Tanghulu is a must-try recipe you’ll want to make again and again.