Tanghulu Recipe

Strawberries: Fresh, ripe strawberries are the star of this recipe. They should be firm and free of blemishes for the best results.

Sugar: Granulated sugar is used to create the candy coating. It melts and hardens to form a crunchy shell around the fruit.

Water: Water is combined with sugar to create the syrup that will coat the strawberries. It helps to dissolve the sugar and achieve the right consistency.

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 becoming too thick to coat evenly.

• strawberries - Substitute with grapes: Grapes have a similar size and sweetness, making them an excellent alternative for tanghulu.

• strawberries - Substitute with pineapple chunks: Pineapple chunks offer a juicy and tangy flavor that pairs well with the hard candy coating.

• strawberries - Substitute with kiwi slices: Kiwi slices provide a unique tartness and vibrant color, adding variety to the tanghulu.

• sugar - Substitute with honey: Honey can be used to create a similar hard candy coating, though it will impart a distinct flavor.

• sugar - Substitute with maple syrup: Maple syrup can be boiled to a hard crack stage, offering a different but delightful taste.

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

• water - Substitute with coconut water: Coconut water can provide a subtle, tropical flavor to the tanghulu.

• To maintain the delightful crunch of your tanghulu, store them at room temperature in an airtight container. This prevents moisture from softening the sugar coating.

• If you plan to enjoy your tanghulu within a day or two, simply place them in a cool, dry area away from direct sunlight. This keeps the fruit fresh and the sugar shell crisp.

• For longer storage, consider refrigerating your tanghulu. Place the skewers in a container lined with parchment paper to avoid sticking. Ensure the container is sealed tightly to prevent moisture from seeping in.

• If you need to freeze your tanghulu, first flash-freeze them on a baking sheet lined with parchment paper. Once the sugar coating is solid, transfer the skewers to a freezer-safe container or bag. This method helps maintain the integrity of the sugar shell and prevents clumping.

• When ready to enjoy, allow the frozen tanghulu to thaw at room temperature for a few minutes. This ensures the fruit inside is not too cold while the sugar coating remains crisp.

• Avoid storing tanghulu in humid environments, as the sugar coating can become sticky and lose its crunch.

• Preheat your oven to 250°F (120°C). Place the Tanghulu on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until the sugar coating becomes slightly tacky again. Allow them to cool for a few minutes before enjoying.

• Use a microwave-safe plate and place the Tanghulu on it. Microwave on low power for 10-15 seconds. Be cautious as the sugar coating can become extremely hot. Let them cool for a minute before eating.

• If you have an air fryer, set it to 250°F (120°C). Place the Tanghulu in the basket and heat for 3-5 minutes. This method helps to maintain the crispiness of the sugar coating.

• For a quick stovetop method, heat a non-stick pan over low heat. Place the Tanghulu in the pan and gently roll them around for 1-2 minutes until the sugar coating starts to soften. Remove and let cool slightly before serving.

• Saucepan: Use this to combine and heat the sugar and water mixture until it reaches the desired temperature.

• Candy thermometer: Essential for accurately measuring the temperature of the sugar mixture to ensure it reaches 300°F (150°C).

• Skewers: These are used to hold the strawberries, making it easier to dip them into the hot sugar mixture.

• Baking sheet: Place the coated strawberries on this to cool and harden.

• Parchment paper: Line the baking sheet with this to prevent the coated strawberries from sticking.

• Measuring cups: Use these to measure out the sugar and water accurately.

• Mixing spoon: Helpful for stirring the sugar and water mixture as it heats.

• Colander: Use this to wash the strawberries thoroughly before drying them.

• Paper towels: Dry the strawberries after washing to ensure the sugar mixture adheres properly.

Prepare ingredients in advance: Wash and dry the strawberries ahead of time to streamline the process.

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

Skewer efficiently: Skewer the strawberries while waiting for the sugar mixture to heat up.

Line baking sheet early: Prepare the baking sheet with parchment paper before starting to save time during the coating process.