Tanghulu Recipe

Sugar: The main ingredient for the candy coating, providing the sweet, hard shell.

Water: Used to dissolve the sugar and create the candy mixture.

Strawberries: The fruit of choice for this recipe, offering a juicy and flavorful center.

When making tanghulu, ensure that the strawberries are completely dry before dipping them into the sugar mixture. Any moisture on the fruit can cause the sugar coating to become sticky and not harden properly. Additionally, work quickly when dipping the skewered strawberries to prevent the sugar mixture from cooling and hardening in the saucepan.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile. It also has a lower glycemic index compared to sugar.

• sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and can be used as a natural sweetener. It also contains some minerals and antioxidants.

• water - Substitute with fruit juice: Using fruit juice instead of water can add an extra layer of flavor to the candy coating, enhancing the taste of the fruit.

• strawberries - Substitute with grapes: Grapes are similar in size and texture to strawberries and can be easily coated with the sugar mixture.

• strawberries - Substitute with blueberries: Blueberries are smaller but can be used to create bite-sized tanghulu. They also offer a different but complementary flavor.

• strawberries - Substitute with pineapple chunks: Pineapple chunks provide a tropical twist and a juicy texture that pairs well with the hard candy coating.

• Allow the tanghulu to cool completely on the parchment-lined baking sheet. This ensures the sugar coating hardens properly and doesn't stick to other surfaces.

• Once cooled, transfer the tanghulu to an airtight container. Place a sheet of parchment paper between layers to prevent sticking. Store at room temperature for up to 2 days.

• For longer storage, place the tanghulu in the refrigerator. This can extend its shelf life to about a week. Ensure the container is airtight to prevent moisture from softening the sugar coating.

• If you wish to freeze tanghulu, first flash-freeze the skewers on a baking sheet for about 1 hour. This prevents them from sticking together.

• After flash-freezing, transfer the tanghulu to a freezer-safe container or bag. Use parchment paper between layers to avoid sticking. They can be frozen for up to 1 month.

• When ready to enjoy, remove the tanghulu from the freezer and let them sit at room temperature for about 10-15 minutes. This allows the sugar coating to regain its crunch without becoming too sticky.

• Avoid storing tanghulu in humid environments, as moisture can cause the sugar coating to become sticky and lose its crisp texture.

• Preheat your oven to 250°F (120°C). Place the tanghulu on a parchment-lined baking sheet and heat for about 5-7 minutes. This will help the sugar coating to re-crystallize without burning the fruit.
• Use a microwave-safe plate and heat the tanghulu in the microwave on low power for 10-15 seconds. Be cautious, as the sugar coating can become extremely hot.
• If you have a toaster oven, set it to a low temperature (around 200°F or 95°C) and place the tanghulu inside for about 5 minutes. This method is great for maintaining the crunchy texture of the sugar coating.
• For a quick fix, use a kitchen torch to gently reheat the sugar coating on the tanghulu. This method requires careful attention to avoid burning the fruit or the sugar.

• Saucepan: A medium-sized pan used to heat and dissolve the sugar and water mixture.

• Candy thermometer: A thermometer used to ensure the sugar mixture reaches the precise temperature of 300°F (150°C).

• Skewers: Wooden or metal sticks used to hold the strawberries for easy dipping.

• Parchment paper: Non-stick paper used to line the baking sheet, preventing the coated strawberries from sticking.

• Baking sheet: A flat sheet used to place the coated strawberries on to cool and harden.

• Measuring cup: A cup used to measure the precise amounts of sugar and water.

• Mixing spoon: A spoon used to stir the sugar and water mixture as it heats.

• Colander: A tool used to wash and drain the strawberries thoroughly.

• Paper towels: Used to dry the strawberries completely before dipping them in the sugar mixture.

Prepare ingredients ahead: Wash and dry the strawberries in advance to save time during assembly.

Use a candy thermometer: This ensures the sugar mixture reaches the correct temperature quickly without constant checking.

Line your workspace: Prepare a parchment-lined baking sheet before starting to avoid delays when coating the strawberries.

Batch processing: Skewer all the strawberries at once so you can dip them in quick succession.

Quick cooling: Place the coated strawberries in the fridge to speed up the hardening process.