How to Master Tanghulu Fruit Skewer Technique

Moisture Control Technique

Critical fruit preparation method ensuring proper sugar adhesion. This approach eliminates surface moisture through strategic drying to create the perfect base for candy coating.

Precise Temperature Management

Thermometer-guided cooking process achieving ideal sugar consistency. This scientific technique brings sugar to exact hard-crack stage for perfect crystalline structure.

Rapid Coating Method

Time-sensitive dipping approach creating uniform candy shell. This technique balances speed with precision to encase fruit before sugar hardens or cools.

Crystallization Control Strategy

Chemical balancing system preventing unwanted sugar graining. This approach uses acid and invert sugars to maintain smooth, glass-like texture throughout the coating process.

Baking Tips

Choose fruits that are fresh and firm - too ripe and they'll release moisture that prevents proper coating

Completely dry the fruit before dipping - even a small amount of moisture will cause the sugar to crystallize improperly

Use a deep, narrow container for the sugar syrup to make dipping easier and more even

If the sugar syrup begins to crystallize or harden during the dipping process, briefly return it to heat

For a twist, add a drop of food coloring or flavor extract to the sugar syrup

Tanghulu is best enjoyed immediately after making, as the humidity will eventually soften the candy shell

Keep an eye on the sugar temperature - even a few degrees over can cause the syrup to caramelize and darken

For safety, consider wearing kitchen gloves when working with hot sugar syrup

If making for children, let the skewers cool completely before serving to prevent burns

Arrange fruits by color for a rainbow effect on each skewer

During humid weather, add an extra tablespoon of corn syrup to help maintain crispness

For a spicy variation, add a pinch of chili powder to the sugar syrup before dipping

Tanghulu Fruit Skewers

Name: Tanghulu Fruit Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 skewers
Cuisine: Chinese
Ingredients: 18 small fresh strawberries (or other firm fruits like grapes, blueberries, mandarin segments); 2 cups granulated sugar; 3/4 cup water; 1/4 cup light corn syrup (helps prevent crystallization); 6 bamboo skewers; 1 teaspoon freshly squeezed lemon juice; Optional: 1/8 teaspoon cream of tartar (helps prevent crystallization); Optional: edible flowers or mint leaves for garnish; Optional alternative fruits: kiwi chunks, pineapple chunks, firm apple slices, cherries; Equipment needed:; Candy thermometer; Heavy-bottomed saucepan; Baking sheet lined with parchment paper or silicone mat; Bowl with ice water (to test sugar hardness)

Tanghulu Fruit Skewers offer a visually stunning and texturally fascinating treat that perfectly balances sweet crispness with fresh fruit flavors. This traditional Chinese street snack requires precise sugar-cooking techniques to achieve the signature glass-like hardened sugar coating that shatters delightfully when bitten into. While appearing deceptively simple, this recipe challenges home cooks with temperature control, timing precision, and working with hot sugar syrup to create that perfect crystalline coating. The result is an impressive, Instagram-worthy dessert that transforms ordinary fruits into jewel-like confections through a technique that balances scientific precision with artistic presentation.

Prep Time

15 Minutes

Cook Time

10 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

18 small fresh strawberries (or other firm fruits like grapes, blueberries, mandarin segments)

2 cups granulated sugar

3/4 cup water

1/4 cup light corn syrup (helps prevent crystallization)

6 bamboo skewers

1 teaspoon freshly squeezed lemon juice

Optional: 1/8 teaspoon cream of tartar (helps prevent crystallization)

Optional: edible flowers or mint leaves for garnish

Optional alternative fruits: kiwi chunks, pineapple chunks, firm apple slices, cherries

Equipment needed:

Candy thermometer

Heavy-bottomed saucepan

Baking sheet lined with parchment paper or silicone mat

Bowl with ice water (to test sugar hardness)

Instructions

Thoroughly wash and completely dry all fruit. Any moisture will prevent the sugar coating from adhering properly.

If using strawberries, keep the stems intact as they make excellent handles. For other fruits, ensure they are cut into bite-sized pieces.

Pierce the fruit pieces with bamboo skewers, arranging 3 pieces per skewer with small spaces between each fruit. Place on a parchment-lined baking sheet.

Prepare an ice bath by filling a bowl with cold water and ice cubes (for testing sugar consistency).

In a heavy-bottomed saucepan, combine sugar, water, corn syrup, and lemon juice (and cream of tartar if using). Stir gently until sugar dissolves.

Place a candy thermometer in the mixture and bring to a boil over medium-high heat without stirring. (Stirring can cause crystallization)

Continue boiling until the syrup reaches 300°F-310°F (hard crack stage). You can test by dropping a small amount into the ice water - it should form hard, brittle threads.

Once the desired temperature is reached, immediately remove from heat. Let the bubbles subside for about 30 seconds.

Working quickly but carefully, dip each skewer of fruit into the sugar syrup, tilting the pan to coat fully if needed. Allow excess to drip off.

Twirl the skewer gently for a few seconds to help even distribution, then place back on the lined baking sheet.

The coating will harden within 1-2 minutes. Repeat with remaining skewers.

Allow tanghulu to cool completely before serving (about 5 minutes) for maximum crispness.

Tanghulu Fruit Skewers

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Tanghulu Fruit Skewer Technique

Tanghulu Fruit Skewers

Ingredients

Instructions