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Tanghulu has a rich history in China. It dates back to the Song Dynasty, around 960 to 1279 AD. People first made Tanghulu with hawthorn berries. This sweet treat became popular for its taste and beauty. Over time, it grew to include many fruits.

Tanghulu (Chinese Candied Fruit)

Discover the sweet cultural delight of Tanghulu, the famous Chinese candied fruit with a fascinating history! In this blog post, learn about the origins of Tanghulu, the best fruits for candy coating, and how to make this tasty treat at home. With easy steps and fun variations, you can impress your friends and family with your homemade Tanghulu. Click through to explore delicious recipes and bring a touch of tradition to your table!
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Ingredients
  

10-12 small fruits (strawberries, cherries, kumquats, or grapes)

1 cup granulated sugar

1/2 cup water

1 tablespoon lemon juice

1/2 teaspoon vanilla extract (optional)

Bamboo skewers or toothpicks

Non-stick cooking spray (for easy removal)

Instructions
 

Prepare the Fruits: Rinse the fruits under cold water and pat them dry with a paper towel. Insert a bamboo skewer or toothpick into each fruit, ensuring it goes in gently to avoid breaking the fruit.

    Make the Candy Syrup: In a small saucepan, combine the granulated sugar, water, and lemon juice. Stir over medium heat until the sugar dissolves completely.

      Boil the Syrup: Increase the heat and bring the mixture to a boil without stirring. Allow it to boil for about 5-10 minutes until it reaches a hard crack stage, approximately 300°F (149°C). Use a candy thermometer for accuracy.

        Test the Syrup: To check if it's ready, drop a small amount of syrup into a bowl of cold water. If it hardens into a brittle thread, it's perfect. If not, cook for another minute or two and test again.

          Candy the Fruits: Remove the saucepan from heat and let it cool for about 2 minutes until the bubbles settle. Take a skewer with fruit and dip it into the syrup, swirling it to coat completely.

            Cool and Harden: Place the coated fruit onto a plate or baking sheet lined with parchment paper (you can lightly spray it with non-stick spray first to make removing easier). Repeat the process for the remaining fruits.

              Let It Set: Allow the Tanghulu to cool completely at room temperature for about 10-15 minutes. The candy coating will harden as it cools.

                Serve and Enjoy: Serve your Tanghulu on a decorative platter and enjoy the satisfying crunch of the candy against the juicy fruit.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 10-12 pieces |

                    - Presentation Tips: Arrange the Tanghulu on a colorful platter, and feel free to drizzle some melted chocolate or sprinkle with crushed nuts for an extra touch!