Easy Tanghulu Recipe (Chinese Candied Fruit At Home)

This Tanghulu recipe is one of the easiest ways to turn fresh fruit into a sweet, crunchy treat with that iconic crack when you bite into it. Juicy fruit is dipped into a hot sugar mixture, then shocked in cold water to create a glossy, hard candy coating, simple ingredients, big payoff.

If you’ve seen tanghulu all over the internet lately and wondered if it actually works at home, the answer is yes, and this recipe shows you exactly how to get it right on the first try.

Since you are here, you have to check out this strawberry milk recipe, this strawberry blondie recipe, as well as this strawberry shortcake cookie recipe.

What is Tanghulu?

Tanghulu is a traditional Chinese street snack made by skewering fruit, most commonly hawthorn berries, then dipping it into boiling sugar syrup. Once the fruit is coated, it’s dipped into cold water to instantly harden the shell into a clear, glassy candy coating.

The result is a crisp exterior that shatters between your teeth, followed by juicy fruit inside.

History & Origin

Tanghulu (also known as bingtang hulu) originated in northern China centuries ago. Traditionally sold by tanghulu vendors, it was made with hawthorn berries because of their tart flavor and firm texture.

Over time, modern versions popped up across China, South Korea, and eventually the internet, swapping in strawberries, grapes, and other fruits that balance sweetness and acidity.

Legend even traces tanghulu back to the Song dynasty, where sugar-coated hawthorn fruit was created to restore an ill concubine’s appetite.

What does Tanghulu taste like?

Sweet, crisp, and refreshing.

The thin sugar shell cracks immediately, then melts into juicy fruit. Tart fruits work especially well because they balance the sweetness of the candy coating and keep it from tasting flat.

Why do you need to make this recipe?

• Beginner-friendly, even if you’ve never worked with hot sugar
• Uses simple ingredients you already have
• No corn syrup required (optional if you prefer it)
• Works with multiple fruits and flavor profiles
• Visually stunning but surprisingly fast to make

Since you love asian inspired recipes, check out this Korean banana milk, or this Yuzu curd recipe!

Why do you need to make this recipe?

• Perfect for parties, snack time, or impressing friends and family.
• It’s simple and fun, even for beginners!
• Super versatile! Try it with seasonal fruits. 
• No corn syrup required (though I’ll mention it as an option)
• A visually stunning treat that tastes even better than it looks. 

How to Make Tanghulu (Step-by-Step Overview)

This is how you can make this at home. Make sure to scroll down to the recipe card for the full detailed instructions!

1. Prepare the fruits & skewers: Wash and dry your fruits fully. Thread the pieces of fruit onto wooden skewers, 2-5 fruits per stick is usually an ideal ratio depending on the size. 
2. Heat sugar mixture: In a medium pot, combine sugar and water together. Heat over medium heat. Using a candy thermometer, bring it to 300F (hard-crack stage). Don’t stir while you’re boiling this as it can cause crystallization.
   1. Without thermometer: Dip a spoon in syrup, then into ice water. If it hardens with a snap, you’re ready!
3. Dip the skewers: Working fast, submerge each fruit skewer the hot syrup, rotating to coat evenly. Let any excess sugar coating drip off. 
4. Shock in ice water bath: Immediately dunk the coated skewer into ice water to harden the shell. 
5. Dry and serve: Place skewers on parchment paper to finish cooling, the shell will crackle and harden fully. 

Pro tip- Make sure to prepare everything beforehand. Once the syrup hits high heat, you have little time to work before it sets of crystallizes. 

How to clean the hardened sugar from your pan?

Don’t panic, sugar cleanup is easy.

Fill the pan with warm water and let it soak, or bring water to a boil directly in the pot until the sugar dissolves. Wash as usual.

Troubleshooting and FAQ