Tanghulu (Crispy-Crunchy Candied Fruit Recipe)

Make shiny, crunchy Tanghulu at home with fresh fruit and sugar syrup. A sweet, glossy candied treat from China that’s perfect for parties, holidays, or fun family cooking.

Tanghulu is a traditional Chinese street snack made by coating fresh fruit in a crisp sugar shell. Each bite gives you a satisfying crunch followed by juicy sweetness inside. It’s simple to make, fun to display, and gorgeous for holiday dessert tables or edible gifts!

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.

Tanghulu — 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.