Go Back
Tanghulu is a fun treat that features fruits covered in hard candy. You can find it in many markets and street stalls in China. The bright, shiny coating makes it look very appealing. This dessert is not just sweet; it is also a part of Chinese culture.

Tanghulu (Chinese Candied Fruit)

Discover the delicious world of Tanghulu, the sweet and shiny Chinese candied fruit that's not just a treat but also a piece of cultural history. In this blog, you'll learn how to make Tanghulu at home with easy steps and the best fruits to use. Get inspired by unique variations and tips on traditional preparation. Click through to explore the full recipe and create your own Tanghulu delight that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

10-12 small, firm fruits (strawberries, cherry tomatoes, or kumquats)

1 cup granulated sugar

¼ cup water

1 tablespoon lemon juice

Skewers or lollipop sticks (optional)

Instructions
 

Prepare the Fruits: Wash the fruits thoroughly and pat them dry with a clean towel. If using strawberries, remove the green tops; for kumquats, leave them whole. If needed, insert a skewer or lollipop stick into each fruit for easy handling.

    Make the Sugar Syrup: In a medium saucepan, combine the granulated sugar, water, and lemon juice. Heat the mixture over medium heat until the sugar completely dissolves. Stir gently to combine, but avoid stirring too vigorously to prevent crystallization.

      Cook the Syrup: Increase the heat to medium-high and allow the mixture to come to a boil. Let it boil without stirring for about 5-7 minutes, or until it reaches the hard crack stage (around 300°F / 150°C on a candy thermometer). This temperature makes the candy shell hard and crunchy.

        Coat the Fruits: Once the syrup is ready, remove the saucepan from the heat. Quickly, dip each fruit into the hot syrup, allowing it to coat fully. Use a fork or skewer to help with dipping.

          Cool and Harden: Place the coated fruits on a baking sheet lined with parchment paper. Allow them to cool at room temperature for about 15-20 minutes, during which the syrup will harden to form a crunchy shell.

            Serve: Once the candy coating is firm, your Tanghulu is ready to enjoy! These treats are best served the same day; if you have leftovers, keep them in an airtight container to maintain crispiness.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 10-12 pieces