Tanghulu, or 糖葫芦, a super fun Chinese street snack that’s basically fruit on a stick, dipped in a shiny, crunchy sugar coating. It’s like a lollipop but with juicy fruit inside—traditionally hawthorn berries, but I’m using strawberries and grapes because they’re easier to find and so yummy! This treat is sweet, a little tart, and the crackly sugar shell makes it extra exciting. Let’s get started with this easy recipe!
Ingredients
Makes 6 skewers
For the Tanghulu
- 12 strawberries (or hawthorn berries if you can find them)
- 12 seedless grapes (or other small fruits like kiwi chunks)
- 1 cup white sugar
- 1/2 cup water
- 1 tsp lemon juice (to stop the sugar from getting grainy)
Equipment
- 6 bamboo skewers (or wooden sticks)
- Small pot
- Candy thermometer (optional but helpful)
- Spoon
- Parchment paper or a silicone mat
- Bowl of ice water (for emergencies)
Step-by-Step Recipe
Step 1: Prep the Fruit
First, let’s get the fruit ready! Wash the strawberries and grapes really well, then pat them dry with a paper towel—wet fruit makes the sugar slip off, so dry them good. For the strawberries, take off the green tops if you want, but I like leaving them on for a cute look. Thread the fruit onto the bamboo skewers, about 4 pieces per skewer. I do 2 strawberries and 2 grapes on each, but you can mix it up however you like. Set them aside on a plate.
Step 2: Make the Sugar Syrup
Now for the fun part—the candy coating! In a small pot, mix 1 cup of sugar, 1/2 cup of water, and 1 teaspoon of lemon juice. Stir it over medium heat until the sugar dissolves completely, then stop stirring. Let it boil and keep an eye on it. If you have a candy thermometer, you want it to reach 300°F (150°C)—that’s the “hard crack” stage where it’ll get nice and crunchy. If you don’t have a thermometer, wait about 5–7 minutes until the syrup turns a light golden color, and test it by dropping a tiny bit into a glass of cold water—it should harden into a brittle thread.
Step 3: Dip the Fruit
Once the syrup is ready, turn the heat to low to keep it from burning. Grab a skewer and tilt the pot a bit so the syrup pools to one side. Dip the fruit into the hot syrup, turning the skewer to coat each piece evenly. Let the excess drip off for a second, then place the skewer on parchment paper or a silicone mat to cool. The sugar will harden fast, so work quickly! Repeat with the other skewers. If the syrup starts to thicken too much, warm it up over low heat to make it runny again.
Step 4: Let It Harden
Let the Tanghulu sit for about 5 minutes until the sugar coating is hard and shiny. You’ll know it’s ready when it’s not sticky anymore and makes a little “crack” sound if you tap it. Be careful not to touch the hot sugar while it’s cooling—it can burn! If you’re not eating them right away, keep them in a cool, dry spot so the sugar doesn’t get soft.
Step 5: Serve and Enjoy
Your Tanghulu is ready to eat! Serve them as-is on the skewers—they look so pretty with that glossy sugar shell. Take a bite, and you’ll hear that satisfying crunch, followed by the juicy fruit inside. They’re best eaten fresh, so gather your friends and dig in!
A Sweet Surprise
Imagine biting into your Tanghulu—the sugar cracks like glass, and the sweet-tart fruit bursts in your mouth, a perfect mix of textures! I love making these for a quick treat, and they always impress everyone with how fancy they look. If you’ve got extra fruit, try dipping other kinds like orange slices or pineapple chunks for a fun twist. Just don’t save them too long—the sugar can melt if it’s humid, so eat them up and share the sweetness with your favorite people!
