Tanghulu—a treat so simple yet so mesmerizing, it might just make your taste buds waltz. Imagine biting into a fruit cloaked in a glossy, sugar armor, the crackle of the candy giving way to juicy sweetness underneath. It’s the kind of snack that feels like a childhood memory, even if you’re trying it for the first time.
Steps
- Begin by gathering all necessary ingredients and thoroughly drying the fruit. Arrange the fruit onto wooden skewers, ensuring each skewer holds one to three pieces.
- Combine sugar and water in a stainless steel pot without stirring. Set the pot over medium heat and let it cook for 15-20 minutes until reaching 300°F, the hard ball stage of candy making.
- Carefully dip each fruit skewer into the hot sugar mixture, ensuring it gets fully coated. Immediately submerge the skewer into a bowl of ice water to quickly harden the candy coating.
- Continue the process for all skewers until all fruit is coated. As the candy shell hardens in the cold water, transfer the skewers to a plate or baking sheet.
- Serve the tanghulu immediately for the best texture and crunch. Note that the candy exterior may soften if left to sit for too long.
Ingredients
- 1 pound of fruit (such as strawberries, mandarin slices, and grapes)
- 3 cups of granulated white sugar
- 1 1/2 cups of water
Nutritional Values
Calories: 2580kcal | Carbohydrates: 664g | Protein: 4g | Fat: 4g | Saturated Fat: 0.04g | Sodium: 48mg | Potassium: 416mg | Fiber: 8g | Sugar: 648g | Vitamin A: 1368IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1.6mg
FAQ
- What should I do if my tanghulu isn’t hardening properly?
- If your tanghulu isn’t hardening, it’s likely because the sugar mixture didn’t reach 300°F. This temperature is crucial for achieving the hard candy stage necessary for the sugar to set around the fruit.
- Why did my sugar mixture crystallize during cooking?
- Crystallization can occur if you’re using an enamel-coated pan, which retains too much heat. It’s best to use a stainless steel pan to avoid this issue.
- What types of fruit can I use for tanghulu?
- Common fruits for tanghulu include strawberries, grapes, kiwi, mandarin slices, and crab apples. It’s important to use fresh fruit and ensure it’s thoroughly dried before coating it in sugar.
- How should I clean the pot after making tanghulu?
- To clean the pot, add water over the hardened sugar, then warm it gently on the stove. This will dissolve the sugar, making it easier to clean. Repeat if necessary until the pot is free of sugar residue.
- How can I ensure the sugar sticks properly to the fruit?
- Make sure the fruit is extremely dry before dipping it in the sugar. Any moisture can prevent the sugar from adhering properly, so use paper towels or a clean cloth to dry the fruit thoroughly.
Tips
- Ensure all your fruit is thoroughly dried before beginning. This is crucial for the melted sugar to adhere properly to the fruit.
- Use a stainless steel pan for heating the sugar and water mixture. Enamel-coated pans can retain excessive heat, which might complicate the candy-making process.
- Prepare all ingredients and tools in advance. The process moves quickly, so having everything ready will make it smoother and more manageable.
- To clean the pot after making tanghulu, fill it with water and heat it gently. This helps dissolve the hardened sugar, making it easier to clean.
Equipment
- Candy or digital thermometer
- Wooden skewers
- Stainless steel pot
