Tanghulu Recipe

Sugar: The main ingredient for the candy coating, providing the sweetness and crunch.

Water: Combined with sugar to create the syrup that hardens into the candy shell.

Strawberries: Fresh fruit used for this recipe, offering a juicy and flavorful base.

Skewers: Used to hold the strawberries while dipping them in the hot syrup.

When working with sugar to make the syrup, ensure that you use a candy thermometer to accurately measure the temperature. Reaching the hard crack stage at 300°F is crucial for achieving the perfect crunchy coating on your strawberries. Additionally, make sure your strawberries are completely dry before dipping them into the syrup to prevent the sugar mixture from seizing.

• sugar - Substitute with honey: Honey provides a natural sweetness and can create a similar hard candy coating when heated properly.

• sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and can also harden to a candy-like consistency when boiled.

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

• strawberries - Substitute with grapes: Grapes are similarly sized and can be easily skewered and coated with the candy mixture.

• strawberries - Substitute with pineapple chunks: Pineapple chunks provide a different but complementary flavor and can be skewered and coated just like strawberries.

• skewers - Substitute with toothpicks: Toothpicks can be used for smaller fruits or for creating bite-sized tanghulu pieces.

• skewers - Substitute with bamboo sticks: Bamboo sticks are a more eco-friendly option and can be used in the same way as traditional skewers.

• Allow the tanghulu to cool completely on parchment paper before storing.
• Place the strawberries in an airtight container, ensuring they are not touching to prevent sticking.
• Store the container in a cool, dry place away from direct sunlight to maintain the sugar coating's crispness.
• If you need to store them for an extended period, consider refrigerating them. However, be aware that the sugar coating may become slightly sticky due to moisture.
• For freezing, first, flash-freeze the tanghulu by placing them on a baking sheet lined with parchment paper and freezing until solid.
• Once frozen, transfer the tanghulu to a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking.
• When ready to enjoy, allow the tanghulu to thaw at room temperature for a few minutes. Note that the sugar coating may lose some of its crunchiness after freezing.

• Preheat your oven to 250°F. Place the Tanghulu on a parchment-lined baking sheet and warm for about 5-7 minutes. This will help the sugar coating regain its crispiness without melting the strawberries.

• Use a hairdryer on a low heat setting. Hold it about 6 inches away from the Tanghulu and gently blow warm air over it. This method is quick and helps maintain the sugar coating's integrity.

• If you have a kitchen torch, lightly torch the Tanghulu for a few seconds. Be careful not to burn the sugar coating or the strawberries. This method is great for a quick re-crisp.

• Place the Tanghulu in an air fryer at 200°F for 3-5 minutes. This will help re-crisp the sugar coating without overheating the strawberries.

• Avoid using the microwave, as it can make the sugar coating sticky and ruin the texture of the Tanghulu.

• Pot: Used to combine sugar and water, and to heat the mixture until it reaches the hard crack stage.

• Skewers: Used to hold the strawberries, making it easier to dip them into the syrup.

• Candy thermometer: Essential for measuring the temperature of the sugar syrup to ensure it reaches 300°F.

• Parchment paper: Used to place the coated strawberries on, allowing them to cool and harden without sticking.

• Baking sheet: Placed under the parchment paper to provide a flat surface for the strawberries to cool.

• Measuring cups: Used to accurately measure the sugar and water for the syrup.

• Wooden spoon: Used to stir the sugar and water mixture as it heats.

• Strainer: Used to wash and dry the strawberries before inserting the skewers.

Prepare ingredients ahead: Wash and dry strawberries in advance. Have skewers ready to go.

Use a candy thermometer: This ensures the syrup reaches the precise hard crack stage quickly.

Line up parchment paper: Have parchment paper ready before you start dipping to save time.

Work in batches: Dip a few strawberries at a time to maintain the syrup temperature.