Strawberry Tanghulu

Skewered candied fruit is easy to make and perfect for any occasion. So give this strawberry tanghulu recipe a try. It is sure to please!

Course Snack

Cuisine Chinese

Keyword strawberry tanghulu, tanghulu

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 64kcal

Ingredients

¼ cup water
1 cup sugar
1 pinch cream of tartar
2 tablespoons corn syrup
15 medium-sized strawberries
Bowl of ice water
15 wooden toothpicks or skewers to dip the berries

Instructions

Wash and completely dry the strawberries.
Skewer strawberries, one per skewer, and set aside.
In a cold saucepan, add water, then corn syrup, then sugar, then cream of tartar. Stir to moisten sugar.
Bring to a boil over medium-high heat and boil until sugar dissolves and bubbles. Do not stir the mixture while boiling.
The sugar coating is ready after bubbling for 7-8 minutes. You can check readiness with a candy thermometer if you have one. Sugar syrup reaches the “hard crack” stage at 300°F. Or test by dipping a stick into the sugar syrup, then into ice water. If the sugar coating hardens, it is ready.
Turn off heat immediately.
Tip the pan so the syrup pools to one side.
Dip and twirl strawberry into the sugar syrup to coat.
Immediately submerge the coated fruit into ice water. This does 2 things, it sets the candy and chills the fruit, which was warmed by the hot syrup.
Repeat with the remaining skewers until candy or strawberries are used up.
Remove strawberries from the ice water bath and set aside on a serving plate.

Video

Notes

Most simple recipes for tanghulu use a blend of just water and sugar. However, this simple syrup can seize up after just a couple coatings.

This recipe adds a pinch of cream of tartar to prevent the creation of large crunchy sugar crystals. Corn syrup is also added to inhibit crystallization and provide a smooth coating.

With the additional ingredients in this recipe, you won’t need a thermometer. You just have to wait until the sugar solution bubbles.

Nutrition