Tanghulu

Tanghulu, a captivating Chinese street delicacy, has charmed taste buds across the globe with its irresistible combination of crispy candy shells and juicy fruit centers. This traditional treat is as delightful to make as it is to savor. We’ll explore the rich history of Tanghulu and provide you with a meticulously detailed, step-by-stepTanghulu recipe to create this irresistible treat at home.

tanghulu

What is Tanghulu?

Tanghulu, also known as bingtanghulu (冰糖葫芦), is a traditional Chinese snack that dates back to the Song Dynasty (960–1279 AD). This delightful treat originally featured Chinese hawthorn berries skewered on bamboo sticks and coated in a hardened sugar syrup, creating a harmonious blend of tart and sweet flavors.

The name “tanghulu” is derived from “tang” (糖), meaning sugar, and “hulu” (葫芦), referring to the gourd-like shape of the skewered fruits. Traditionally sold by street vendors, especially during the winter months, it provided a crunchy, sweet escape from the cold. Today, this beloved snack has evolved, embracing a variety of fruits while retaining its classic charm.

tanghulu street vendors

How to make Tanghulu?

tanghulu recipe

Ingredients

Step 1: Preparing the Fruit

  1. Select and Wash the Fruit: Opt for fresh, firm fruits like hawthorn berries, strawberries, grapes, or tangerines. Wash them thoroughly to eliminate any dirt or residues, then dry them completely with a paper towel. Ensure the fruits are moisture-free so the sugar syrup adheres properly.
  2. Skewer the Fruit: Carefully thread the fruits onto bamboo skewers. For hawthorn berries, 5-6 berries per skewer is ideal. For larger fruits, adjust to 2-3 pieces per skewer to ensure even coating and easy handling.

Step 2: Making the Sugar Syrup

  1. Combine Sugar and Water: In a medium saucepan, mix 2 cups of granulated sugar with 1 cup of water. Stir gently until combined.
  2. Heat the Mixture: Place the saucepan over medium heat. Stir occasionally until the sugar dissolves completely. Once dissolved, stop stirring and let the syrup come to a boil.

Step 3: Coating the Fruit

  1. Dip the Fruit: Work swiftly, dipping each skewer of fruit into the hot sugar syrup. Ensure the fruit is fully coated by turning the skewer in the syrup. Let any excess syrup drip off before placing the skewer down.
  2. Cool and Harden: Lay the coated skewers on a sheet of parchment paper or a lightly oiled surface. Allow them to cool completely until the sugar coating hardens into a glossy, crunchy shell.

Pro Tips for Perfect Tanghulu

Speed is Crucial

Work quickly when dipping the fruit to prevent the syrup from cooling and thickening prematurely.

Use a Candy Thermometer

Achieving the hard crack stage is vital. Without a candy thermometer, it’s challenging to reach the right consistency.

Experiment with Flavors

While traditional Tanghulu uses hawthorn berries, feel free to experiment with different fruits. Each fruit brings its unique twist to this classic treat.

Here’s Detailed Video

Enjoying Your Homemade Tanghulu

Tanghulu is best enjoyed fresh, with a crisp sugar shell and juicy fruit inside. This delightful snack is perfect for parties, family gatherings, or as a fun kitchen project. Its vibrant appearance and unique texture make it a hit with both kids and adults.

Nutrition Chart

tanghulu nutrition chat

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Conclusion

Tanghulu, with its rich history and delectable combination of textures and flavors, is a treat that has endured through the ages. By following this detailed tanghulu recipe, you can bring a piece of Chinese culinary tradition into your home. Whether it’s your first time making it or you’re revisiting a beloved snack, tanghulu is sure to impress.

FAQs

Use 2 parts sugar to 1 part water. For example, 2 cups of sugar and 1 cup of water.

Yes! Brown sugar will give a deeper flavor and darker coating, but it won’t be as clear or crispy as with white sugar.

Firmer fruits work best! Try strawberries, grapes, blueberries, or mandarin slices.

Humidity makes it sticky! Serve it immediately after the coating hardens, or store it in a cool, dry place.

No, honey won’t harden like sugar does, so it won’t give that crunchy coating.

It only takes 1 to 2 minutes for the sugar to harden after dipping!

The syrup should hit 300°F (150°C) to get that perfect crunch.

Crystals form if you stir too much or if there are impurities. Add a little lemon juice or corn syrup to prevent this.

Soak everything in warm, soapy water or gently reheat with water to dissolve the sugar. Easy cleanup!