Tanghulu Recipe

Sugar: The main ingredient for creating the hard candy coating. Water: Used to dissolve the sugar and create the syrup. Strawberries: The fruit of choice for this recipe, providing a juicy and tart contrast to the sweet coating.

When preparing tanghulu, ensure that the strawberries are completely dry before dipping them into the sugar mixture. Any moisture on the fruit can cause the sugar coating to become sticky and not harden properly. Additionally, using a candy thermometer is crucial to achieve the perfect temperature of 300°F (150°C), which ensures a crisp, glass-like coating.

• sugar - Substitute with honey: Honey can provide a similar sweetness and will create a slightly different but still delicious coating.

• sugar - Substitute with maple syrup: Maple syrup can be used to create a unique flavor profile while still achieving a glossy coating.

• water - Substitute with fruit juice: Using fruit juice can add an extra layer of flavor to the candy coating.

• strawberries - Substitute with grapes: Grapes are small and easy to coat, making them a great alternative for tanghulu.

• strawberries - Substitute with pineapple chunks: Pineapple chunks offer a tropical twist and pair well with the sweet coating.

• strawberries - Substitute with kiwi slices: Kiwi slices provide a tangy contrast to the sweet coating, adding an interesting flavor dimension.

• To keep your tanghulu fresh and crunchy, store it in an airtight container at room temperature. Avoid refrigeration as it can cause the sugar coating to become sticky and lose its crunch.

• If you need to store the tanghulu for a longer period, place the container in a cool, dry place away from direct sunlight. This helps maintain the integrity of the sugar coating.

• For freezing, first ensure the tanghulu is completely cooled and hardened. Wrap each skewer individually in parchment paper to prevent them from sticking together.

• Place the wrapped skewers in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.

• When ready to enjoy, remove the tanghulu from the freezer and let it sit at room temperature for about 10-15 minutes. This allows the sugar coating to regain its crunch without becoming sticky.

• Avoid microwaving or using any heat source to thaw the tanghulu, as this can cause the sugar to melt and ruin the texture.

• If you notice any condensation forming on the tanghulu after thawing, gently pat it dry with a paper towel to maintain its crispiness.

• Preheat your oven to 250°F (120°C). Place the tanghulu on a baking sheet lined with parchment paper. Heat for about 5-10 minutes until the sugar coating becomes slightly soft. Allow it to cool for a few minutes before enjoying the crispy exterior and juicy fruit inside.

• If you prefer using a microwave, place the tanghulu on a microwave-safe plate. Heat on low power for 10-15 seconds. Be cautious, as the sugar coating can become too hot and melt quickly. Let it cool slightly before eating.

• For a stovetop method, heat a non-stick pan over low heat. Place the tanghulu in the pan and gently warm it for about 1-2 minutes, turning occasionally to ensure even heating. This method helps maintain the crunchy texture of the sugar coating.

• If you have an air fryer, preheat it to 250°F (120°C). Place the tanghulu in the basket and heat for 2-3 minutes. This method can help retain the crispiness of the sugar coating while warming the fruit inside.

• Saucepan: Used to combine and heat the sugar and water mixture until it reaches the desired temperature.

• Candy thermometer: Essential for accurately measuring the temperature of the sugar mixture to ensure it reaches 300°F (150°C).

• Skewers: Inserted into the strawberries to make them easier to dip into the sugar mixture.

• Baking sheet: Used to place the coated strawberries on for cooling and hardening.

• Parchment paper: Lined on the baking sheet to prevent the coated strawberries from sticking.

• Measuring cups: Used to measure the sugar and water accurately.

• Mixing spoon: Used to stir the sugar and water mixture as it heats.

• Strainer: Used to wash and dry the strawberries before inserting the skewers.

Prepare ingredients in advance: Wash and dry the strawberries ahead of time and have them ready on skewers.

Use a candy thermometer: This ensures the sugar mixture reaches the perfect temperature quickly without constant checking.

Line baking sheet beforehand: Have your parchment paper ready on the baking sheet to save time when placing the coated strawberries.

Work in batches: Dip a few skewers at a time to speed up the coating process.

Cool quickly: Place the baking sheet in the fridge to harden the sugar coating faster.