Get ready to indulge in the delightful world of Tanghulu, a popular Chinese street snack that features fruits coated in a hard candy shell. This recipe is not only simple to follow but also allows you to enjoy a burst of flavors wrapped in a crunchy texture. Perfect for parties or as a sweet treat for yourself, Tanghulu is sure to impress both kids and adults alike. Let’s dive into this sweet adventure!
Ingredients
- Fresh fruits (e.g., strawberries, grapes, mandarin oranges)
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup corn syrup
- Wooden skewers
Servings and Cooking Time
This recipe makes approximately 10 servings. Preparation time is about 15 minutes, and cooking time is around 10 minutes.
Nutritional Value
Each serving of Tanghulu (about 3 pieces) contains approximately 150 calories, 0g fat, 40g carbohydrates, and 0g protein. This information is per one person.
Step-by-Step Cooking Process
- Wash and dry the fruits thoroughly.
- Insert wooden skewers into the fruits, ensuring they are secure.
- In a saucepan, combine sugar, water, and corn syrup.
- Heat the mixture over medium heat until the sugar dissolves.
- Bring the mixture to a boil and cook until it reaches 300°F (hard crack stage).
- Remove the saucepan from heat and let it cool slightly.
- Quickly dip each skewer of fruit into the syrup, ensuring even coating.
- Place the coated fruit onto a greased parchment paper to cool.
- Allow the Tanghulu to harden for about 10 minutes.
- Serve immediately or store for later enjoyment.
Alternative Ingredients
You can use alternative fruits such as apples, cherries, or kiwi. Additionally, if you want a sugar-free option, consider using sugar substitutes, but be mindful of the cooking time as it may vary.
Serving and Pairings
Tanghulu is perfect on its own but can also be paired with a scoop of vanilla ice cream or enjoyed alongside a cup of green tea for a refreshing contrast.
Storage and Reheating
Store Tanghulu in an airtight container at room temperature for up to two days. It’s best enjoyed fresh, as the candy coating may become sticky over time. Freezing is not recommended, as it affects the texture.
Cooking Mistakes
- Not drying the fruits thoroughly can cause the candy to slide off.
- Overheating the sugar can lead to burnt candy.
- Not using a candy thermometer may result in incorrect texture.
- Allowing the syrup to cool too much before dipping can create uneven coating.
- Using fruits that are too soft may cause them to break during dipping.
Helpful Tips
- Choose ripe but firm fruits for the best results.
- Work quickly when dipping to achieve a smooth coating.
- Keep the syrup warm if you’re working in batches.
- Experiment with different fruits and flavors for variety.
FAQs
What fruits work best for Tanghulu?
Almost any fruit can be used, but strawberries, grapes, and mandarin oranges are popular choices for their sweetness and firmness.
Can I make Tanghulu in advance?
It’s best to make Tanghulu fresh, as the candy coating can become sticky over time. However, it can be stored for a couple of days.
Is Tanghulu safe for children?
Yes, Tanghulu is generally safe for children, but the hard candy can be a choking hazard for very young kids, so supervision is advised.
Can I use flavored syrups instead of sugar?
You can experiment with flavored syrups, but the texture and firmness may differ from traditional Tanghulu.
What is the best way to eat Tanghulu?
Enjoy it as a handheld treat, biting into the crunchy candy shell to reveal the juicy fruit inside!
Conclusion
Tanghulu is a fun and delightful treat that captures the essence of traditional Chinese street food. With its sweet and crunchy candy coating, this recipe brings joy to any gathering. Enjoy making this easy and impressive dessert that will leave everyone asking for more!
Tanghulu
Ingredients
- Fresh fruits e.g., strawberries, grapes, mandarin oranges
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup corn syrup
- Wooden skewers
Instructions
- Wash and dry the fruits thoroughly.
- Insert wooden skewers into the fruits, ensuring they are secure.
- In a saucepan, combine sugar, water, and corn syrup.
- Heat the mixture over medium heat until the sugar dissolves.
- Bring the mixture to a boil and cook until it reaches 300°F (hard crack stage).
- Remove the saucepan from heat and let it cool slightly.
- Quickly dip each skewer of fruit into the syrup, ensuring even coating.
- Place the coated fruit onto a greased parchment paper to cool.
- Allow the Tanghulu to harden for about 10 minutes.
- Serve immediately or store for later enjoyment.