Tanghulu Recipe (Chinese Candied Fruit)

A sweet, crunchy street snack you can make at home

If you love fruit and candy, you will love tanghulu. Tanghulu is a classic Chinese candied fruit. It has a thin, shiny, crystal-clear sugar shell. The shell cracks when you bite it. Inside, the fruit stays juicy and fresh. The mix of crisp sugar and sweet-tart fruit feels amazing in the mouth. You get crunch, pop, and juice all at once.

You may have seen tanghulu on the streets in China. You might also see it in videos online. The look is beautiful. The taste is simple and pure. The best part? You can make it at home with only sugar, water, and fruit.

This recipe shows you the simple steps to get that perfect glassy coating. You need only a small pot, skewers, and an ice water bath. You do not need special tools. A candy thermometer helps, but you can also use the ice water test.

I will walk you through the whole process. You will learn how to prep the fruit, heat the syrup, and dip the skewers fast. You will learn what makes the sugar snap. You will learn how to avoid sticky or soft shells. You will also get tips, serving ideas, storage ideas, and many variations.

Tanghulu makes a fun dessert for parties. It looks fancy, but it is easy. It also makes a nice snack when you want something crunchy and sweet. You can use strawberries or grapes. You can also try other fruit. I will explain which fruit works best and why.

With this guide, you can master tanghulu in your own kitchen. Keep your fruit dry. Heat your sugar to the right stage. Dip, swirl, and cool in ice water. That is it. Now let’s get into the details so your tanghulu comes out shiny, glassy, and perfect every time.

Why Make This Recipe

• It uses only three ingredients. You likely have sugar and water already. You just add fruit.
• It looks beautiful. The glossy, glass-like coating makes fruit look like jewels.
• It tastes amazing. The hard crack shell snaps. The fruit inside stays juicy and bright.
• It is simple and fast. You can finish in about 30 minutes once you get the syrup right.
• It is great for kids and parties. Everyone loves the crunch. It is fun to hold and eat on a stick.
• It teaches you basic candy skills. You learn about the hard-crack stage in a hands-on way.
• It is flexible. Use strawberries, grapes, or many other fruits. Make small or large skewers.
• It is budget-friendly. Sugar and water cost very little. Fruit is the main expense.
• It feels like street food at home. You bring a classic Chinese treat into your kitchen.

In short, this recipe gives you a big effect with a small effort. You get crunch, shine, and a fresh fruit center. If you want a dessert that is simple but special, tanghulu is a great choice.

How to Make Tanghulu Recipe (Chinese Candied Fruit)

Making tanghulu is about three things: dry fruit, hot syrup, and speed. Here is the simple plan:

• Prep the fruit. Wash it. Dry it very well. Remove stems and leaves. Skewer the fruit. Keep 1 to 3 pieces per stick. Fewer pieces are easier to dip and coat.
• Make the syrup. Add sugar and water to a small pot. Do not stir. Heat until the syrup reaches the hard-crack stage. That is about 300°F. The syrup will look clear and slightly amber.
• Test the syrup. Use a candy thermometer or do the ice water test. Drip a little syrup into a bowl of ice water. If it hardens fast and snaps when bent, it is ready.
• Dip the skewers. Work fast. Dip and swirl to make a thin, even layer. Then plunge the skewer into an ice water bath. This locks in the shine and crack.
• Repeat. Move quickly so the sugar does not get too dark. Place finished skewers on a plate or lined tray. Enjoy soon after coating.

Key tools that help:

• A small, heavy-bottom pot (helps control heat)
• Wooden or metal skewers
• A bowl with ice water (for testing and for setting the shell)
• A candy thermometer (optional but helpful)
• Parchment paper or a lightly oiled plate (to prevent sticking)

Key rules to remember:

• Dry fruit makes the shell stick. Wet fruit makes the shell slide off or get sticky.
• Do not stir the syrup. Stirring can cause crystals and make the syrup grainy.
• Work fast once the syrup is ready. The sugar is hot and can turn dark quickly.

If you follow these points, your tanghulu will come out glossy and crisp.

Ingredients

• 1 lb strawberries, grapes, or other fruit of choice (~30 pieces)
• 2 cups white sugar
• 1 cup water

Ingredient notes:

• Fruit: Choose firm fruit. Strawberries and grapes work very well. Avoid very soft or very juicy fruit because it can leak into the sugar and soften it. If using strawberries, pick ones that are not huge. Medium size coats better. If using grapes, seedless grapes are best.
• Sugar: White sugar gives a clear, glass-like coat. Brown sugar adds color and flavor, but it may not be as clear. For this recipe, use white sugar for the classic look.
• Water: Water helps dissolve the sugar and lets it heat evenly to hard crack.

Directions

1. Wash fruit and pat dry. Remove leaves, stems, or any inedible parts. Place fruit onto skewers. I recommend 3 pieces or less per skewer so it is easier to work with.
2. In a small pot on low to medium heat, add sugar and water. Do not stir. Bring to a boil and simmer until it is thick like syrup and amber in color (~300°F). This takes about 10-20 minutes.
3. Test the temperature of the syrup by drizzling a spoonful into an ice water bath. If it hardens within seconds and cracks when bent, then it is ready.
4. Quickly dip the fruit skewers in syrup then swirl to evenly coat a thin layer. Immediately dip the skewer into an ice water bath to cool and harden the sugar coating.
5. Place skewer on a plate, repeat with the remaining (work fast so the sugar doesn’t burn), and enjoy!

How to Serve Tanghulu Recipe (Chinese Candied Fruit)

• Serve right away. Tanghulu tastes best soon after you make it. The shell is crisp and the fruit is fresh.
• Keep the skewers separate. Do not let them touch or they may stick to each other. Use a plate lined with parchment paper or a lightly greased plate.
• Add a simple garnish. You can sprinkle a few sesame seeds on the plate for a classic touch. You can also add mint leaves on the side. Do not sprinkle wet garnishes on the candy shell.
• Pair with drinks. Tanghulu goes well with green tea, jasmine tea, oolong tea, or sparkling water. The clean drinks help balance the sweetness.
• Serve in portions. One skewer per person is usually enough because the sugar shell is sweet. For kids, you can make short skewers with one or two pieces each.
• Use as a dessert topping. You can place one tanghulu skewer on a scoop of vanilla ice cream right before serving. The hot-cold contrast is fun. Eat fast so the shell does not melt.

For parties, set up a platter and invite guests to pick a skewer. Keep a small bowl for discarded sticks. Keep napkins nearby because the fruit can drip a little juice.

How to Store Tanghulu Recipe (Chinese Candied Fruit)

Tanghulu is best eaten fresh. In general, the sooner you eat it, the better the crunch. Heat, moisture, and time can soften the shell. Here are simple storage steps:

• Short hold at room temperature: If your room is cool and dry, you can keep tanghulu on a parchment-lined plate for up to 1 to 2 hours. Keep it away from humidity and steam.
• If your room is humid: Place finished skewers on a parchment-lined tray and put the tray in the fridge, uncovered. Chill for up to 2 to 4 hours. Eat straight from the fridge. The shell stays crisp when cold. If you bring it out and let it warm, condensation may form and make it sticky.
• Do not cover warm tanghulu: Do not put warm tanghulu in a closed container. Steam will soften the shell.
• Do not store overnight if possible: The fruit will release juice over time. The shell can get sticky or cloudy. Grapes keep a bit better than strawberries, but the texture still declines.
• Freezing is not ideal: Freezing can crack the shell and change the fruit texture. If you try it, expect a different bite and flavor.

Safety tip: Remember that there is fresh fruit inside. Even if the shell feels dry, the fruit should not sit out for long, especially in warm weather. Eat the tanghulu the same day you make it for the best result.

Tips to Make Tanghulu Recipe (Chinese Candied Fruit)

• Dry the fruit very well. This is the most important step. Water on the surface makes the sugar slide off or turn sticky. After washing, pat dry with paper towels. Let the fruit air-dry for at least 10 to 15 minutes. Check the top where the stem was. That area holds water.
• Use firm, fresh fruit. Soft fruit can leak, split, or fall off the skewer when dipped.
• Keep skewers to 1–3 pieces. Smaller skewers are easier to dip, coat, and cool quickly.
• Do not stir the sugar as it heats. Stirring can make crystals form. If sugar sticks to the sides, use a wet pastry brush to wash down crystals. Or gently swirl the pot if needed.
• Use low to medium heat. High heat can burn the sugar fast. Gentle heat lets the syrup rise to 300°F without turning too dark.
• Watch the color. Aim for clear to light amber. If it turns deep amber or smells bitter, it is overcooked.
• Use a candy thermometer if you have one. Clip it to the pot and wait for around 300°F (hard-crack stage).
• Or use the ice water test. Drip a little syrup into ice water. If it hardens right away and snaps when you try to bend it, it is ready.
• Prepare the ice water bath before you start. You need it for testing and for setting the shell after dipping.
• Work fast once the syrup is ready. The window is small. Dip, swirl, and then plunge into ice water.
• Coat with a thin layer. A thin coat gives the best snap. A thick coat can feel too hard and may slide off.
• Keep the pot on low heat as you dip. This keeps the syrup fluid but not smoking hot.
• If the syrup thickens too much, gently re-warm it. If it turns dark, stop and make a new batch.
• Use a small pot, not a large one. The syrup will be deeper. That makes dipping easier.
• Set finished skewers on parchment paper or a lightly oiled plate. Do not use bare plates or wire racks. They may stick.
• Avoid humid weather if possible. High humidity can make the shell sticky very fast.
• Do not double the batch at first. Make a single batch so you can move fast. Larger batches are harder to handle.
• Plan your order. Dip the easiest fruit first so you get used to the motion. Grapes are a good warm-up before strawberries.
• Hold the skewer at an angle and swirl. This helps coat evenly and lets extra syrup drip off.
• Keep kids at a safe distance when dipping. Hot sugar can burn. Let kids enjoy the finished skewers.
• Clean up smart. Fill the pot with hot water and let it sit. The sugar will dissolve. Then wash as normal.

Follow these tips and you will get a beautiful, glossy snap every time.

Variation (if any)

You can change the fruit, the look, and the flavor. Here are ideas you can try:

• Fruit options:
• Hawthorn (traditional): If you can find fresh Chinese hawthorn, use it for the classic tanghulu taste.
• Strawberries: Sweet and popular. Choose firm berries with small to medium size.
• Grapes: Seedless red or green grapes work very well. They keep their shape and give a great pop.
• Blueberries: Use several on a short skewer. Dry them very well.
• Cherries: Remove stems and pits. Dry well to help the shell stick.
• Kumquats: The peel gives a unique citrus bite and a nice shape under the shell.
• Mandarin segments: Dry them extra well so the syrup sticks.
• Pineapple chunks: Blot very dry and use on short skewers.
• Cherry tomatoes: These are common in some versions. They give a sweet-savory pop.
• Texture boosts:
• Sesame seeds: Lightly sprinkle a few onto the wet shell right after dipping (work fast). This adds a nutty note.
• Crushed peanuts: Sprinkle a tiny amount for crunch, but keep it light so the shell still shows.
• Coconut flakes: Use a small pinch for a tropical twist. Dry flakes only.
• Flavor ideas:
• Chili flakes: A tiny pinch on the wet shell gives a sweet-heat combo. Use sparingly.
• Cinnamon sugar dust: Lightly dust while the shell is just set but still tacky. Not too much or it may dull the shine.
• Citrus zest sugar: Mix a little finely grated lemon or orange zest with a bit of sugar. Dust lightly.
• Vanilla sugar: Adds a soft aroma without changing the look much.
• Shape and size:
• Single-fruit pops: Use one fruit per skewer for small, kid-friendly treats.
• Mixed skewers: Alternate colors like red grape and green grape. Or mix strawberry with a grape.
• Mini skewers: Use toothpicks for tiny bites. Dip quickly and set in ice water right away.

Note: Any sprinkle or dust should be dry and very light. Heavy toppings can weigh down the shell or make it cloudy. Always work fast so the toppings stick before the shell hardens.

FAQs

• What is tanghulu? Tanghulu is a Chinese candied fruit treat. It covers fruit with a hard, glass-like sugar shell. It is crunchy on the outside and juicy inside.
• Why is my tanghulu sticky instead of crunchy? The syrup likely did not reach hard-crack stage (about 300°F). Or the room was humid. Or the fruit surface was wet. Next time, dry the fruit very well, heat the syrup to the right stage, and work in a dry area.
• Can I make tanghulu without a thermometer? Yes. Use the ice water test. Drip a small bit of syrup into a bowl of ice water. If it hardens in seconds and snaps when bent, it is ready.
• Why did my sugar crystallize in the pot? Stirring, sugar grains on the pot walls, or impurities can cause crystals. Do not stir. If crystals form on the sides, brush them down with a wet pastry brush. Use clean tools and a clean pot.
• How do I keep the shell clear and shiny? Use white sugar, avoid stirring, and cook on low to medium heat. Stop heating once it reaches light amber and hard crack. Work fast and dip in ice water to set.
• The shell slid off the fruit. What happened? The fruit was likely wet or waxy, or the syrup was not hot enough. Dry the fruit very well, remove any waxy bloom by washing and drying, and reach the hard-crack stage before dipping.
• Can I use brown sugar or honey? White sugar gives the clearest, glass-like shell. Brown sugar or honey will change the color and may not set as cleanly. For a classic look, stick with white sugar.
• Which fruits work best? Firm, not-too-juicy fruits work best: strawberries, grapes, hawthorn, cherries, blueberries, kumquats, and cherry tomatoes. Avoid very soft fruit that leaks a lot of juice.
• How long does tanghulu stay crunchy? It is best within 1 to 2 hours. In a dry room, it may last a bit longer. In humidity, it softens fast. You can chill it uncovered in the fridge for a short time and eat it cold.
• Can I make tanghulu ahead for a party? You can make it a few hours ahead. Keep in a cool, dry place or in the fridge uncovered on a parchment-lined tray. Serve straight from the fridge to keep the shell crisp. It is still best the same day.
• Is tanghulu vegan and gluten-free? Yes. This recipe uses sugar, water, and fruit. It is both vegan and gluten-free.
• Is it safe for kids? The hot sugar is not safe for kids to handle. Keep kids away while cooking and dipping. Once cooled, the candy is safe to eat. The shell is hard, so watch young children to avoid biting too big a piece at once.
• Do I have to use skewers? Skewers make dipping easy and give the classic look. If you do not have skewers, you can use toothpicks for small fruits or hold fruit with a fork, then slide it off to cool.
• How do I clean the pot after making syrup? Fill the pot with hot water and let it sit. The sugar will dissolve. Then wash as usual. Do not scrub hard candy while it is hot.
• My syrup turned dark and bitter. What should I do? It overcooked. Discard it safely (let it cool and harden, then throw it away). Start a new batch on lower heat and watch closely near 300°F.
• Can I add corn syrup or lemon juice to prevent crystals? This base recipe does not need it if you avoid stirring and use clean tools. Some cooks add a small amount of corn syrup or a few drops of lemon juice to reduce crystallization. If you try it, use only a small amount so the coating stays clear.
• Do I have to dip the skewers in ice water? The ice water helps the shell set fast, stay shiny, and hold its shape. It also lets you handle the skewers sooner. It is highly recommended.
• Can I reuse leftover syrup? If the syrup is still light in color and not grainy, you can keep it warm and dip more fruit right away. Once it darkens or thickens too much, make a fresh batch.

With these steps, tips, and answers, you can make tanghulu with confidence. Keep the fruit dry, heat the sugar to hard crack, and work fast. You will get that signature snap and shine every time. Enjoy your crunchy, glossy fruit skewers!

Tanghulu (Chinese Candied Fruit)

---

• Author: ezio22
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Pin Recipe

Description

A sweet and crunchy street snack made with fresh fruit and a glassy sugar coating.

---

Ingredients

Scale 1x2x3x

• 1 lb strawberries, grapes, or other fruit of choice (~30 pieces)
• 2 cups white sugar
• 1 cup water

---

Instructions

1. Wash and dry the fruit thoroughly. Skewer 1 to 3 pieces per stick.
2. In a small pot, add sugar and water. Heat until it reaches the hard-crack stage (about 300°F) without stirring.
3. Test the syrup’s readiness using the ice water test by dropping a spoonful into ice water. If it hardens and snaps, it’s ready.
4. Quickly dip the skewers in the syrup, swirl to coat, then dip into the ice water bath to set the sugar shell.
5. Place finished skewers on a parchment-lined plate and repeat with remaining fruit.

Notes

It is best to serve tanghulu immediately for the best texture. Dry fruit is crucial to achieving a perfect sugar shell.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Candy Making
• Cuisine: Chinese

Nutrition

• Serving Size: 1 skewer
• Calories: 250
• Sugar: 40g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 64g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Keywords: tanghulu, candied fruit, street food, dessert, Chinese recipes