Tanghulu Recipe (No-Fail and Stays Crunchy!)

Ingredients

• Strawberries
• Blueberries
• Grapes
• Cherry Tomates
• 2 cup Organic White Sugar
• 1 cup Water
• 2 tbsp Glucose Syrup
• 2 tsp Agar Agar Powder
• 1/2 tsp Cream of Tartar
• 1 tsp Bicarbonate Soda (aka baking soda)

Instructions

1. 1

   Select fresh strawberries or other suitable fruits, wash them, and pat them dry with a clean kitchen towel. Lay the strawberries on bamboo skewers. I’d suggest just 3 of strawberries on one skewer, as too many could become difficult to cover in sugar syrup.

2. 2

   Add organic castor sugar, water, glucose syrup, agar agar powder, and cream of tartar to a saucepan (width: 7"/18cm, height: 6"-7"/15-18cm). Mix all the ingredients well and turn the burner to medium-high. Bring the water and sugar mixture into the pot and bring it to a boil. Once the mixture starts boiling, do not stir to prevent sugar crystallization.

3. 3

   It takes around 10-15 minutes, the bubbles are starting slow down. We can start doing temperature test when sugar syrup starts turning yellowish. Turn the heat to low and using a food thermometer to check. The range of temperature is 149-154°C /300.2-309.2° F (if too low, the sugar will be soft and sticky, if too high, the sugar syrup will start burning and taste bitter). If you do not have a food thermometer, you can use water testing method. (Note1)

4. 4

   When the syrup reaches the right temperature, turn the heat to low heat. Tilt your saucepan and immerse your fruit skewers into the sugar mixture one by one to coat the fruits until completely covered. Place each fruit skewer on your sheet pan with a parchment paper without overlapping. Sugar coating should harden instantly. Artfully and enjoy every bite!