Tanghulu is a traditional Chinese candied fruit snack, typically made by skewering fruit and coating it in a hard, glossy sugar shell. Variations use strawberries, grapes or star fruits, creating a crunchy, sweet and tart treat popular at street markets
Ingredients
Cooking Instructions
Download PDFRinse the strawberries and pat dry. Remove the stems and thread onto a wooden skewer, leaving enough room for you to hold while dipping.
Fill a tall jug (enough to accommodate the skewers) with ice and water and place it next to the stove.
Add the sugar and water to a wide and flat pan, whisking until the sugar has dissolved. Bring to a boil over a medium-high, swirling the pan to distribute the heat. Continue cooking until the sugar syrup reaches 150°C on a sugar thermometer, approx. 5-10 minutes. To check for a hard crack stage, drizzle some of the sugar into the ice bath to check if it sets hard. Once the sugar has reached the correct temperature, remove the pan from the heat.
Tilt the pan slightly and hold at an angle then dip each skewer into the sugar syrup, turning them to coat fully. Immediately submerge the skewers in the iced water for a few seconds and then place them on a wire rack to dry. If the sugar becomes too thick, gently heat it on low until it becomes hot again but it’s best to work quickly.
Sprinkle over the sesame seeds and serve the skewers immediately.
