Description
Strawberry Tanghulu is a traditional Chinese street snack made by coating fresh strawberries in a crisp, glossy sugar shell. This candied fruit treat is as fun to eat as it is beautiful, with a perfect balance of sweet and tart.
Ingredients
Units
Scale
- 10 fresh strawberries, washed and thoroughly dried
- 1 cup granulated sugar
- 1/2 cup water
- Skewers or wooden sticks
Instructions
- Insert skewers into the tops of the strawberries and set aside on a tray lined with parchment paper.
- In a saucepan over medium heat, combine the sugar and water. Stir gently just to dissolve, then let it boil without stirring until the temperature reaches 300°F (150°C), or hard crack stage, about 10–15 minutes.
- Remove from heat immediately once the temperature is reached to avoid burning.
- Quickly dip each strawberry into the hot syrup, turning to coat completely, then place on the parchment-lined tray to harden.
- Let the tanghulu sit at room temperature for a few minutes until the sugar shell is fully hardened and glassy.
- Serve immediately for the best crunch.
Notes
- Ensure strawberries are fully dry or the sugar won’t stick properly.
- Work quickly when dipping—the sugar hardens fast once off heat.
- Be cautious with hot sugar; it’s very sticky and can cause burns.
- Try with other fruits like grapes, tangerine segments, or blueberries.
Nutrition
- Serving Size: 1 skewer
- Calories: 90
- Sugar: 18g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg