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This Tanghulu recipe is one of the easiest ways to enjoy fresh fruit with a sweet, crunchy twist. Juicy fruit coated in sugar syrup to create a hard candy shell, making this classic Chinese street snack fun, beautiful, and delicious!
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.
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I have been spotting this treat everywhere on social media latery, and I knew I had to figure out the best way to make it at home! So you get restaurant level tanghulu on your first try.
You can use many fruits you already have on hand, but keep reading down to see which fruits work best for tanghulu and tips for success when making this sweet treat.
With this recipe, you’ll learn how to turn everyday fruit into a spectacular candy-coated treat right in your own kitchen! 🙂
What is Tanghulu?
Tanghulu is a famous Chinese street food from northern China. Fresh fruits are skewered on bamboo sticks, dipped in a hot sugar syrup, and then cooled in ice water, creating a crispy, glossy candy coating.
History & Origin
Tanghulu (also called bingtang hulu) is a traditional Northern Chinese street snack whose roots go back centuries. Typically made with Chinese hawthorn berries, skewered and coated in molten sugar, it’s known for its clear, glossy, crackling shell. Over time, the snack evolved with modern versions like swapping in fruits like strawberries, grapes, and kiwi.
Legend even links it to the Song dynasty!! One story claims a palace doctor created sugar-dipped hawthorn fruits to help an ailing concubine regain her appetite!
Table of Contents
What does Tanghulu taste like?
Tanghulu tastes sweet and fruity, with hints of tartness depending on your fruit choice. The fun part is in its texture! A think, crackling sugar shell gives way to that soft, juicy fruit inside.
Why do you need to make this recipe?
- 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.
- Perfect for parties, snack time, or impressing friends and family.
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)
This is how you can make this at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- 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.
- 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.
- Without thermometer: Dip a spoon in syrup, then into ice water. If it hardens with a snap, you’re ready!
- Dip the skewers: Working fast, submerge each fruit skewer the hot syrup, rotating to coat evenly. Let any excess sugar coating drip off.
- Shock in ice water bath: Immediately dunk the coated skewer into ice water to harden the shell.
- 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?
Soak your saucepan in warm water for an hour or so or alternatively boil water in it until the sugar dissolves. Dump out any of that water and wash as you would a regular pan.
Safety First when working with hot sugar
- Hot sugar can cause serious buts so take a few precaustions!
- If the sugar brushes down on the sides of your pan, brush it with a wet pastry brush instead of stirring to keep the sugar from crystallizing and hardening.
- Use long bamboo skewers to keep your hands away from the heat.
- Don’t rush, make sure your set up is ready before even starting on your sugar syrup.
Troubleshooting and FAQ
Why is my shell sticky?
Likely the sugar didn’t reach high enough temperature or the fruit had moisture. Make sure you reach 300F and dry the fruit thoroughly.
How long does tanghulu last?
It is best eaten immediately. Over time, the fruit will sweat and the sugar shell may soften. Typically, these are good for 30-40 minutes.
How long does tanghulu take to harden?
Once the mixture reaches the right temperature (300F) it should harden immediately after being dipped in the cold water.
Can I refrigerate my Tanghulu fruit?
I don’t recommend it because refrigiration causes the sugar to become sticky. It is best to keep your fruit skewers at room temperature for a short period of time before enjoying them to maintain that crunch in every bite.
Can I make tanghulu without a thermometer?
Yes! Test with a spoon and ice water if you don’t have a candy thermometer. I particularly like using a thermometer because it gives you a more consistent result everyday especially on those hot or humid days.
What are the best fruits for this easy homemade tanghulu recipe?
Start with strawberries, grapes, blueberries, kiwi, and orange wedges. Avoid very soft or juicy fruits. I particulary love using tart fruits because they go so well with the sweetness from the sugar coating.
Easy tanghulu recipe at home
Ingredients
- 1 cup Imperial sugar granulated sugar
- 1/2 cup water
- 1/2 lbs fruits of choice Strawberries, pineapple, kiwis, oranges
- Ice water
Instructions
- Wash and dry your fruit fully before starting.
- Add the fruits to a wooden skewer, I go for 1-3 fruits per skewer to make sure that I can dip them in the sugar mixture.
- In a medium pot add the sugar and water and heat up over medium heat until the mixture is boiling and reaches 275-329F. if you don't have a thermometer you can check if it is ready by dipping a spoon or wooden skewer and immediately dipping it in ice water. If it hardens it is ready.
- When the sugar syrup is ready, turn the temperature down all the way then work quickly and carefully dipping the fruits in the sugar syrup, and rotate the skewer around to coat.
- Allow the sugar to drip off the fruit before dipping in the ice water for 2-4seconds to allow the sugar mixture to harden. Serve immediately
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this easy Tanghulu recipe make sure to pin it for later!
My teen saw this trend on TikTok and had to try it. We had fun making this together and the directions were really easy to follow. She loved the results! It took closer to 15 minutes for the sugar syrup to come to temp.
Very fun to make! Tastes good and the crunch is the best part!
Delicious! Gives a nice crunch when you bite into it. Tastes really good for a toddler who won’t eat fruit. Also good for kids trying to lose there loose baby tooth.
My daughter and I made these and they were so good and skibidi!!!
I havnt tried it 🙂
Let me know how it turns out when you try it! 🙂
Tasty, only cook sugar water to 245 degrees Fahrenheit
I’m glad you liked it! 245 degrees gives you a “firm ball stage” while for this recipe, we’re going for a “hard crack stage” which is why the recipe recommends the sugar water be around 300 degrees. But to each their own and I’m happy it turned out well for you 🙂
Hu, have a great day and thanks for the recipe 😊
You as well and glad you liked it!
So fun! Made this with strawberries for my son’s 10th birthday. It was a hit and extra delicious since it’s strawberry season. It took longer than I thought for the sugar to come up to temperature so just be patient. Thanks for the recipe!
That sounds like a wonderful birthday treat! Using fresh strawberries during strawberry season must have made it extra delicious. Patience is definitely key when working with sugar, but it sounds like the results were worth it.
Hi, you meant up to 329°not 3290° right? Thank you!
That is correct!
Super fun and easy to make! The crunch is so satisfying!
Glad you had fun making them! The crunch is indeed satisfying!😁