Easy Tanghulu Recipe (2024)

FAQs

What is tanghulu made of? ›

Tanghulu (/tɑːŋ.hulu/) or tang hulu (simplified Chinese: 糖葫芦; traditional Chinese: 糖葫蘆; pinyin: táng húlu; lit. 'sugar calabash'), also called bingtang hulu (冰糖葫芦; 冰糖葫蘆; bīngtáng húlu; 'rock-sugar calabash'), is a traditional Chinese snack consisting of several rock sugar-coated fruits of Chinese hawthorn (Crataegus ...

The sugar will crystallize if you stir it while you cook it. Make sure you don't stir the sugar after it comes to a simmer. If it does crystallize, add another half cup of water and start the process again. If making chocolate tanghulu, once the cocoa powder is added, it will begin to crystallize.

Test the sugar mixture by drizzling a small amount into the bowl of cold water. If it immediately hardens, it's ready to dip fruit in. Why is my tanghulu sticky? The fruit was either not patted dry, or the sugar mixture wasn't hot enough.

Make Sugar Syrup

Once the mixture comes to a boil, do not stir it as this can cause the sugar to crystalize. Bring the mixture to a boil until it comes to 300 degrees Fahrenheit.

Normal cane sugar works fine, but I chose to use raw sugar since it was my first attempt at making tanghulu and raw sugar is harder to burn. Combine the water and sugar into a saucepan on low heat and stir until the sugar is mostly dissolved, but you are still able to see some granules in the water.

Why isn't my sugar hardening on my tanghulu? If the sugar isn't setting, it means that the sugar hadn't been heated to the right temperature. Make sure you check the temperature or consistency of the sugar water mixture before dipping your fruit.

Satisfyingly crunchy, but not safe for braces.

If you don't have white sugar, you can also use light or dark brown sugar. Water: As mentioned, you'll need water to create the sugar coating. The water and sugar are cooked on high heat until the sugar melts and becomes sticky.

Tanghulu (also known as bingtang hulu) is a candied fruit snack originating from China. Traditionally, it uses red hawthorn berries dipped in a sugar syrup and served on a bamboo skewer, and they're often given to children on Chinese New Year as a symbol of happiness.

Why is tanghulu so popular? ›

A food's popularity in a foreign country is often attributed to its own unique charm, and tanghulu is no exception. Not only does tanghulu provide a delightful taste experience, but it also offers consumers a surprise when mixed with different ingredients.

Add a little acid (such as a touch of lemon juice) or corn syrup to the sugar-water mixture before cooking; they help interfere with crystallization.

Refrigerator: If you want to store your Tanghulu for a longer time, you can keep it in the refrigerator. Place the Tanghulu in an airtight container and store it in the fridge for up to two weeks.

If you candied strawberries are not hardening, there could be a number of reasons. You didn't cook your syrup to the correct temperature. You must hit 305F. The candy shell is too thick and taking longer to harden.

This recipe has an overall sweet flavor but it can change depending on which fruit you choose to glaze. Why is my tanghulu chewy? If you heat the sugar syrup at very low temperatures, you risk the sugar coating to be chewy. To prevent this from happening, always cook the syrup at medium-high heat.

“Dentists unanimously agree that consuming tanghulu is likely to cause cavities,” Kang said during a phone interview with the journalist. “I uploaded the video about tanghulu's health repercussions since it's a fairly new trend and wanted to inform people.”

But what is it exactly? Imagine your choice of fruits enveloped in a glassy layer of hardened sugar syrup. Irresistibly sweet and crunchy, not to mention highly Instagrammable, tanghulu wins hearts with its contrasting sensations. The outer shell's brittle crunch gives way to succulent, juicy fruit within.

The Chinese hawthorn berry is a tiny, tart sphere that looks a bit like a crab apple. To turn the berries into the popular street snack known as tanghulu, vendors place several on a bamboo skewer and coat them in caramelized sugar. The result is a sweet, crispy coating surrounding a chewy, sour fruit.

You'll often see traveling street traders with their long bamboo skewers of shiny candied fruit tucked into tall ornamental gourds, making them something of a display item. 'Tanghulu' actually means 'bottle gourd' in Chinese, which is a type of fruit commonly eaten during the winter months in China.