Candied Fruit Without Corn Syrup | Tanghulu 糖葫芦
Tanhulu a traditional Chinese sweet snack. Fruits coated with a thin crispy layer of sugar.
Tanghulu 糖葫芦 - Candied Fruit
What Is Tanghulu 糖葫芦
Tanghulu (糖葫芦) is a traditional delicious sweet snack. Also known as bingtanghulu (冰糖葫芦, 冰糖葫蘆)
Thangulu is a fruit coated with a thin layer of hard sugar. You’ve probably seen them in animes. I always wanted to have them when I saw them in an anime. 😂😅. It is actually really easy to make if you clearly follow the instructions.
How To Make Tanghulu 糖葫芦
The traditional recipe uses Chinese hawthorn fruit for the candied fruit, but a more modern approach has been using all kinds of fruit, like strawberries, grapes and apples which I also used in my recipe. Of course you can use your favorite fruit for this recipe! This will be a great recipe for parties, desserts or just to have as a snack if you crave for something sweet.
Scroll down to check out the ingredients needed for the Tanghulu with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube
Tanghulu (糖葫芦) | Candied Fruit
Ingredients
✿ 400 Grams Sugar
✿ 200 Grams Water
✿ Fruit
INSTRUCTIONS | Click here for the recipe video
Clean and wash the fruit with lukewarm water to wash of the wax from the fruits. Then dry the fruit with paper towels.
Skewer the fruit on a wooden stick.
*Be Careful
*While making the sugar coating don't stir it at all!
Heat the sugar with the water in a pan on medium heat.
When boiling reduce the heat to Low - medium and let it simmer for about 15 - 20 minutes
If having a candy thermometer, the sugar coating is ready when it reaches 300F.
How to check when it’s ready without a candy thermometer?
To check if the sugar is ready to use for coating get a cup with cold water, use a spoon to drop some sugar liquid in the water. If the sugar gets hard the mixture is ready. If it dissolve you need to cook it longer
When ready for dipping. Be very careful!
The sugar mixture is really hot. Slant the pan a little and dip the fruit while rotating it. Or use a spoon to coat it. Carefully tap of excess syrup to get a nice thin coating.
Let it cool down on a parchment paper before serving.
TIPS & NOTES
✿ Be VERY CAREFUL when handling with HOT sugar, it can burn you!
✿ If the sugar hardens while dipping it, reheat the sugar on low until it’s the right consistency for dipping.
✿ If having a candy thermometer, the sugar coating is ready when it reaches 300F.
Did you make this recipe?
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Click here for the printable recipe! (Coming Soon)
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