Tanghulu

Ingredients

• 300 gfirm fruit of your choice (strawberries, grapes, mandarin segments or a combination)
• 300 ggranulated sugar
• 150 mlwater
• as neededbamboo skewers, soaked in water for 30 minutes beforehand

Instructions

1. 1

   Prepare the fruit

   Wash the fruit thoroughly and dry it very well with paper towels. Thread 3 to 5 pieces onto each bamboo skewer, depending on their size, then set the skewers on a plate beside the hob.

2. 2

   Prepare a tray

   Line a baking tray or chopping board with parchment paper and keep it close by, ready for the dipped fruit.

3. 3

   Boil the syrup

   Put the sugar and water in a saucepan and heat over medium-high, stirring until the sugar dissolves. Once the mixture boils, stop stirring.

4. 4

   Check the temperature

   Cook the syrup with a candy thermometer until it reaches 150°C, about 10 to 15 minutes. It should look pale yellow and form a hard, glassy coating when cooled.

5. 5

   Dip the skewers

   Take the pan off the heat and tilt it slightly. Quickly dip each fruit skewer into the syrup, turning it so the fruit is completely coated.

6. 6

   Let the coating set

   Place the coated skewers directly on the parchment and leave them for 2 to 3 minutes, until the caramel is fully hard.

7. 7

   Serve immediately

   Serve the tanghulu straight away. The caramel attracts moisture and loses its crispness if stored for too long.

What is tanghulu?

Tanghulu is a Chinese street snack made by coating fruit on skewers in cooked sugar syrup. The cooled shell is hard and brittle, giving way to juicy fruit underneath.

This version uses a simple sugar-and-water syrup and lets you choose firm fruit or combine several kinds. Thorough drying and a quick dip help the coating set into a clear, crisp shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 1g protein, 94g carbs, 0g fat.

Most of each serving’s energy and carbohydrates come from the sugar coating, with additional carbohydrates and natural sugars from the fruit. The fruit contributes a little protein, while fat is negligible; serve a skewer alongside plain yoghurt or another savoury snack if you want a more balanced spread.

Choose firm fruit

Fruit: strawberries, grapes and mandarin segments are suggested options. Choose pieces that hold their shape on a skewer, and keep them a manageable size for dipping.

Drying: remove surface water thoroughly with paper towels. Even a little moisture can interfere with the caramel coating.

Take care with the syrup

Dissolve: stir the sugar and water together while heating, just until the sugar dissolves. Once the syrup boils, leave it alone; stirring at this stage can cause crystallisation.

Temperature: use a candy thermometer to reach 150°C. The syrup is extremely hot, so handle the pan carefully and avoid touching or tasting it.

Work quickly when dipping

Set up: have the skewers and parchment-lined tray ready before the syrup reaches temperature. The coating begins to cool quickly once the pan is off the heat.

Coat: tilt the saucepan to make dipping easier, then rotate each skewer so the fruit gets an even covering. Place it on the parchment as soon as it is coated.

Look for a brittle shell

Set: allow the skewers to rest for 2 to 3 minutes, until the caramel is fully hard. The coating should be glassy rather than sticky.

Serve: tanghulu is at its crispest straight after setting. Expect a sharp crunch from the shell followed by the softer fruit.

Serve as a sweet snack

Tanghulu is ready to eat on its own as a sweet snack or dessert. If serving several kinds of fruit, arrange the skewers together so guests can choose their favourites.

Keep the serving simple: the contrast between the crisp sugar shell and the fruit is the main appeal, so extra toppings are not needed.

Recipe notes & tips

• Soak the bamboo skewers in water for 30 minutes beforehand, as directed.
• Dry the fruit especially well around creases and where the fruit will be pierced.
• Arrange the parchment, fruit and skewers before starting the syrup.
• Use a candy thermometer to check that the syrup reaches 150°C.
• Dip and turn each skewer smoothly rather than leaving it in the hot syrup.
• Keep the finished skewers at room temperature and serve them as soon as the coating sets.

Variations

• Strawberry skewers: use firm, evenly sized strawberries for a single-fruit version.
• Grape skewers: thread firm grapes onto the skewers for small, easy-to-bite pieces.
• Mandarin segments: use well-dried segments and handle them gently while threading.
• Mixed fruit: alternate firm strawberries, grapes and mandarin segments on each skewer.
• Short skewers: use fewer pieces per skewer to make smaller portions that are easier to dip.

Common mistakes to avoid

• Damp fruit: the coating may not cling properly; dry every piece thoroughly before threading.
• Stirring boiling syrup: this can encourage crystallisation; stop stirring once the syrup boils.
• Guessing the temperature: syrup below 150°C may not set hard; check it with a candy thermometer.
• Unprepared tray: caramel can harden before you are ready; line the tray and set it beside the hob first.
• Slow dipping: the syrup cools quickly off the heat; coat each skewer promptly and place it on the parchment.
• Storing too long: moisture softens the shell; serve tanghulu the same day, ideally as soon as it sets.

How to store

Tanghulu is best served the same day, soon after the coating hardens. The caramel attracts moisture and becomes less crisp in storage, so it is not ideal for keeping or reheating.

Frequently asked questions