Description
Strawberry Tanghulu is a traditional Northern Chinese snack made by dipping fresh strawberries in a hardened sugar syrup. The result is a shiny, glass-like candy shell that cracks delightfully with every bite, revealing sweet and juicy fruit inside.
Ingredients
- 15 fresh strawberries (washed and thoroughly dried)
- 1 1/2 cups granulated sugar
- 1/2 cup water
- Skewers or wooden sticks
Instructions
-
Prepare the Strawberries:
Wash and dry the strawberries completely. Any moisture can prevent the sugar from sticking. Skewer 2–3 strawberries onto each stick. -
Make the Sugar Syrup:
In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves. Allow the syrup to boil without stirring until it reaches 300°F (150°C) on a candy thermometer (hard crack stage). -
Coat the Strawberries:
Quickly dip each skewered strawberry into the hot syrup, turning it to coat evenly. Let any excess syrup drip off. -
Cool and Harden:
Place the coated strawberries on parchment paper or a greased tray and let them cool for 10 minutes, or until the shell hardens. -
Serve:
Enjoy immediately for the best crunch!
Notes
- Use a candy thermometer to ensure the syrup reaches the hard crack stage.
- Avoid making this on humid days, as moisture can soften the candy shell.
- You can also try tanghulu with grapes, blueberries, or mandarin oranges.