Candied Fruit Skewers

Tanghulu is a traditional Chinese street snack featuring fresh fruit encased in a crackly, glass-like sugar shell. Traditionally made with Chinese hawthorn berries, this delightful version uses strawberries, grapes, blueberries, or kiwi for a colorful and juicy twist. Each skewer offers a crisp, glossy candy coating that shatters with every bite, giving way to sweet and juicy fruit inside. It’s a fun and visually striking treat that’s perfect for both kids and adults.

Why You’ll Love This Recipe

• Unique texture: The combination of crunchy candy shell and juicy fruit is irresistibly satisfying.
• Visually stunning: The glossy coating and bright fruits create an eye-catching presentation.
• Fun to make: Great as a family activity or for party prep.
• Customizable: Use a variety of fruits depending on the season or your preference.
• Naturally gluten-free: A sweet treat without common allergens when made with simple fruit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• granulated sugar
• water
• white vinegar
• fresh fruit (e.g., strawberries, grapes, kiwi slices, or blueberries)
• bamboo skewers or toothpicks
• ice water (for testing sugar stage, if not using a thermometer)

Directions

1. Thoroughly rinse and dry your fruit. Moisture will prevent the candy coating from sticking.
2. Skewer the fruit on bamboo sticks or toothpicks—typically 2 to 4 pieces per skewer, depending on fruit size.
3. In a small saucepan, combine the sugar, water, and vinegar. Heat over medium without stirring until the syrup reaches 300°F (150°C), the hard crack stage.
4. To test without a thermometer, drip a small amount of syrup into ice water. It should instantly harden and snap when broken.
5. Carefully dip each fruit skewer into the hot syrup, turning to coat evenly. Let excess syrup drip off.
6. Place the coated skewers on a parchment-lined tray. Let them cool and harden completely.
7. Serve within a few hours for the best texture—crisp shell with a juicy core.

Servings and timing

Servings: 6 skewers
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per serving: Approximately 120 kcal per skewer

Variations

• Fruit variety: Use pineapple chunks, orange slices, or apple pieces for new flavors.
• Mini versions: Use toothpicks for smaller, bite-sized treats.
• Color contrast: Combine multiple fruits on a single skewer for a colorful presentation.
• Citrus zest: Add a little lemon or orange zest to the syrup for a subtle twist.
• Spiced sugar: Infuse the syrup with cinnamon sticks or star anise for added aroma.

Storage/Reheating

Tanghulu is best served the day it’s made. Store any leftovers at room temperature for up to 6 hours uncovered. Refrigeration or airtight containers are not recommended, as moisture will cause the sugar shell to soften and lose its crispness. Do not reheat—Tanghulu is meant to be enjoyed at room temperature.

FAQs

Can I use any fruit for Tanghulu?

Firm fruits like strawberries, grapes, blueberries, and kiwi slices work best. Avoid overly juicy or soft fruits like bananas or watermelon.

Why won’t the sugar stick to my fruit?

Make sure the fruit is completely dry before dipping. Any moisture will prevent the syrup from adhering properly.

Do I need a candy thermometer?

It’s helpful for accuracy, but you can also use the ice water test to check for the hard crack stage.

What does the vinegar do?

Vinegar helps prevent crystallization of the sugar and keeps the syrup clear and glossy.

How do I avoid crystallized sugar?

Avoid stirring the syrup as it cooks. Stirring can introduce crystals and cause the sugar to seize.

Can I make Tanghulu ahead of time?

Tanghulu is best eaten fresh. If made ahead, do not refrigerate; leave uncovered at room temperature for up to a few hours.

Is this recipe safe for children?

Yes, but adult supervision is necessary during the candy-dipping stage, as hot syrup can cause burns.

Can I reuse leftover syrup?

The syrup hardens quickly and isn’t reusable once cooled. It’s best to make only what you plan to use.

What if my sugar syrup turns brown?

The syrup may have been overcooked. Use medium heat and monitor closely to keep it clear.

Can I add food coloring or flavoring to the syrup?

Yes, a drop of food coloring or flavor extract (like lemon or vanilla) can be added before the syrup reaches the hard crack stage.

Conclusion

Tanghulu is a playful, crunchy, and colorful dessert that brings street-food flair right into your kitchen. With its glassy coating and juicy fruit center, it’s a delight for the senses and a hit at gatherings, parties, or fun family nights. Easy to customize and quick to prepare, this candied fruit skewer recipe is a must-try for anyone looking to explore sweet treats with an international twist.

Candied Fruit Skewers

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Tanghulu, a traditional Chinese street food, features fruit on a stick dipped in molten sugar for a glassy, crackly candy shell. This easy homemade Tanghulu recipe uses strawberries, grapes, and other firm fruits for a colorful, crunchy treat that’s perfect for parties or fun desserts. #tanghulu #candiedfruit #chinesestreetfood #sugarcrust #fruitonastick

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 skewers
• Category: Dessert / Snack
• Method: Candy Making
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 1 1/2 cups granulated sugar

• 1/2 cup water

• 1/2 teaspoon white vinegar

• Fresh fruit (e.g., strawberries, grapes, kiwi slices, blueberries)

• Bamboo skewers or toothpicks

• Ice water (for testing sugar)

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Instructions

1. Rinse and thoroughly dry the fruit—moisture will prevent the sugar coating from sticking.

2. Skewer the fruit, 2–4 pieces per bamboo stick or toothpick.

3. In a small saucepan, combine sugar, water, and vinegar. Heat over medium heat without stirring until the temperature reaches 300°F (150°C) (hard crack stage).

4. If you don’t have a thermometer, test by dripping sugar syrup into ice water—it should instantly harden and crack.

5. Quickly dip each fruit skewer into the hot syrup, turning to coat evenly.

6. Let excess syrup drip off, then place skewers on a parchment-lined tray to cool and harden.

7. Enjoy immediately or within a few hours for the best texture.

Notes

• Use firm, fresh fruit to maintain texture under the hot syrup.

• Work quickly, as the syrup hardens fast once off the heat.

• Be cautious—sugar syrup is extremely hot and sticky.

• Avoid storing Tanghulu in the fridge, as moisture can dissolve the candy shell.

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