Save to Pinterest Candied strawberry tanghulu brings street-festival joy to your kitchen with nothing more than fruit, sugar, and a few skewers. With that glass-like candy coating snapping beneath your teeth and the burst of juicy berry underneath, it never fails to steal the show at any gathering or afternoon snack break. This recipe captures the classic Chinese treat so you can create a dozen glossy tanghulu skewers at home in under half an hour.
My family’s eyes light up every time I make these I started making tanghulu for Lunar New Year but now we crave it whenever strawberries are in season It is pure nostalgic fun watching the sugar harden into a sparkling shell
Ingredients
- Fresh strawberries: about sixteen look for small to medium berries with vibrant color and no bruises Drying the fruit completely is essential for the candy to adhere
- Granulated sugar: choose a clean tasting plain sugar for the brightest syrup
- Water: filtered water works best for a clear syrup base
- Cream of tartar or lemon juice: helps keep the syrup clear and smooth reducing the risk of sugar crystals forming Use a little extra lemon for a subtle zing
- Wooden or bamboo skewers: make sure they are splinterfree and long enough to hold two strawberries per stick
Instructions
- Prepare the Strawberries:
- Wash and remove stems from the strawberries then pat them bone dry with paper towels. Thread two strawberries onto each skewer making sure not to crowd them. Any trace of moisture will prevent the candy from sticking properly.
- Prep Your Baking Sheet:
- Set out a parchment lined or silicone lined baking sheet nearby for the candied strawberries to cool. This ensures the sugar shell remains smooth and unmoved as it hardens.
- Cook the Sugar Syrup:
- In a medium saucepan combine the granulated sugar water and cream of tartar or lemon juice if using. Stir just until everything melds together. Place over medium heat and gently bring the mixture to a boil Do not stir further as this can introduce crystals.
- Reach the Hard Crack Stage:
- Allow the syrup to bubble and cook undisturbed until a candy thermometer reads one hundred fifty degrees Celsius or three hundred two degrees Fahrenheit The syrup should be completely clear to guarantee that perfect glassy crunch. This usually takes about seven to ten minutes but start checking at seven minutes.
- Dip the Skewered Berries:
- With careful hands remove the pot from heat. Working fast dip each berry skewer into the hot syrup turning to coat every surface. Let any extra syrup drip off before laying the skewer on your prepared tray.
- Let Harden and Serve:
- After all skewers are dipped allow them to cool until the candy coating is solid to the touch and makes a satisfying snap. Serve as soon as possible for maximum crunch and shine.
Save to Pinterest Strawberries are my favorite for tanghulu because of their tart and sweet contrast I remember making these for my niece’s birthday and watching the kids marvel at the crackle It still feels a little magical each time the syrup turns clear and coats the berries
Storage Tips
Tanghulu is best eaten within an hour or two of making as humidity softens the candy shell To store for short periods keep skewers uncovered on a wire rack in a dry cool spot Never refrigerate covered or the shell will become sticky If you need to make ahead prep strawberries and syrup but dip just before serving
Ingredient Substitutions
Use grapes blueberries or mandarin segments for a fun twist Just make sure fruit is very dry and firm Small apples or hawthorn berries are traditional in China instead of strawberries Lemon juice can swap in for cream of tartar though the finished shell may have a slight citrus tang Any natural cane sugar works but avoid brown sugar for this treat
Serving Suggestions
Serve tanghulu right off the skewer for authentic snacking Laying them on a pretty platter or propped upright in a glass brings dramatic flair Pair with a hot cup of jasmine or chrysanthemum tea for a refreshingly balanced bite For parties set up a tanghulu bar with varied fruits and let everyone create their own combo
Cultural and Historical Context
Tanghulu originated in northern China as a winter treat when fresh fruit was preserved in hard sugar for festivals and celebrations Hawthorn fruit is the classic star but strawberries have become wildly popular due to their color and flavor In China it often appears during Lunar New Year and street fairs as a symbol of happiness and good luck
Seasonal Adaptations
Swap in crisp grapes when strawberries are not in season Try tangerine or kiwi slices for winter variation If it is humid add a pinch more cream of tartar to fight crystallization
Success Stories
My friend’s children once declared these are better than lollipops after first crackling into a homemade batch For summer gatherings guests are always delighted by the jewel like shine and simple elegance Even my parents always ask if I am making candied fruit when they hear there is a family potluck
Freezer Meal Conversion
Tanghulu does not freeze well since condensation ruins the candy shell Prep the fruit and skewers early then candy them shortly before serving for best results
Save to Pinterest Enjoy this sweet crisp treat while the candy shell glistens at its freshest Bring tanghulu to your next celebration for a show stopping delight everyone will remember.
Common Recipe Questions
- → What kind of strawberries work best?
Choose firm, fresh strawberries that are fully dried. This ensures the sugar shell adheres perfectly and gives optimal crunch.
- → Can I use other fruits?
Absolutely. Small, firm fruits like grapes or mandarin segments also work well for this crisp, sweet treat.
- → How do I prevent the candy shell from becoming cloudy?
Use clean sugar, avoid stirring the syrup once boiling starts, and optionally add cream of tartar or lemon juice to prevent crystallization.
- → What tools are necessary for making candied fruit skewers?
You'll need wooden or bamboo skewers, a medium saucepan, candy thermometer, and parchment paper or silicone baking mat for cooling.
- → How long do candied skewers stay crisp?
They're best enjoyed within 1–2 hours, as humidity can soften the shell. Serve immediately after cooling for maximum crunch.
- → Are there any allergen concerns with this treat?
This treat contains no common allergens. Always check ingredient labels for sugar and cream of tartar if you have sensitivities.