A favorite snack in Northern China, our tanghulu recipe moves beyond traditional hawthorn berries to include strawberries, blueberries, grapes, and more. Tanghulu is sweet, crunchy, and fruity. And it is easier to make at home than you might think.
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I first had tanghulu at a festival when I was visiting China in 2004. I was mesmerized as the vendors made tanghulu strawberries. The juicy strawberries were covered in a hard candy shell that snapped when you bit into it.
I had no idea you could make it at home! It is a fun addition to any dessert table. I especially love giving tanghulu strawberries on Valentine's Day instead of traditional chocolate-covered strawberries.
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📖Why My Recipe Works
- This recipe is easier than making traditional hard candy at home. A great beginner recipe.
- Does not use corn syrup and is easy to make in minutes.
- I tested many different fruits, see my recommendations below.
- Can be made without a candy thermometer.
🧾Ingredient Notes
The ingredients are simple which is why I think everyone should try making tanghulu at home. For this recipe you just need water, sugar, and fruit.
Some people use corn syrup to stabilize their sugar mixture. I don't typically have this on hand, so I always make my tanghulu without corn syrup. If you want to use add ¼ cup of corn syrup.
🍓 Best Fruits for Tanghulu
The best fruits for tanghulu are firm and have smooth outsides and don't brown easily. My suggestions are strawberries, grapes, blueberries, and sliced kiwi.
Tanghulu is traditionally made with Chinese hawthorn berries. They are round and red which is why strawberries (stems removed) are the most popular tanghulu fruit.
Raspberries didn't hold up to the weight of the sugar during testing. And blackberries were my favorite flavor-wise, but the bumpy outside made them look less attractive.
⏲️ How to Make Tanghulu
Tanghulu is an easy recipe, but precision is very important to the success of this recipe.
Prep Your Fruit
Trim and slice as needed. I prefer to trim the tops off of strawberries. I like to set my fruit on a baking rack to dry.
Skewer the fruit, only adding as many pieces of fruit as you can dip into the pot.
Make the Syrup
Add the sugar and water to your pot. Heat over medium heat until the sugar dissolves and the thermometer reaches 275 F degrees. Do not stir the mixture.
The hard crack stage is reached, 300° F so begin testing at 275 F to account for variance in your thermometer. This will take about 8 to 10 minutes.
Dip
When the sugar water mixture has reached the hard crack stage, turn the temperature down slightly to prevent burning. Dip your fruit skewer into the hot sugar syrup and gently turn to coat the fruit.
Work quickly and allow excess sugar to drip off before setting it on a Silpat or piece of wax paper. The sugar coating should harden almost immediately.
👩🏻🍳 Tanghulu Tips
- Ensure the fruit is totally dry before beginning.
- The sugar coating must hit the proper temperature before adding the fruit or it won't
- To clean your pot, pour the excess sugar mixture into a can and throw it away. Add water to the pot and bring to a boil. Pour down the sink. Repeat 1 to 2 more times to remove all the hardened sugar.
- For bright red tanghulu strawberries, you can add a few drops of red food coloring to your syrup mixture before dipping in the strawberries.
- I highly recommend a Silpat. If you don't have one wax paper is the next best choice. And parchment is my least favorite.
- You can also dip the fruit skewers into an ice bath to harden the shell quickly.
🔪 Equipment
While you can use any type of saucepan you will need bamboo sticks, a Silpat, and a candy thermometer.
Because of how hard cleaning up hardened sugar is I don't use my reusable skewers for this recipe.
I highly recommend a candy thermometer or electric thermometer that goes up past 300 F degrees.
🌡️ Storage and Safety Tips
Tanghulu should be eaten the day it is made. The sugar will soften as it is exposed to moisture.
Food Safety
Caution should be used at all times when cooking and handling hot sugar. I like to have a bowl of ice water on hand just in case of accidental exposure. I can dip my hand or finger in immediately.
Use a long bamboo skewer to reduce the chances of burning yourself.
Children can help prep the fruit but should not be involved in the cooking or pouring of the sugar syrup.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Tanghulu (Chinese Candied Fruit)
Ingredients
- 2 cups granulated sugar
- 1 cup water
- 1 pound berries or other fruit
- Ice cold water optional
Instructions
- Wash and dry your fruit. Slice if needed. The fruit must be dry for the sugar coating to adhere properly.1 pound berries or other fruit
- Skewer the fruit, only add as many pieces as you can dip into the pot.
- Add the sugar and water to your pot. Heat over medium heat until the candy thermometer reaches 275 F degrees. Do not stir the mixture. The hard crack stage is reached, 300° F so begin testing at 275 F to account for variance in your thermometer. (see notes). This will take about 10 minutes. Overheating the syrup will burn the candy.2 cups granulated sugar, 1 cup water
- When the sugar and water mixture has reached the desired temperature, turn the temperature down slightly to prevent burning. Dip your fruit skewer into the sugar mixture, and gently turn the skewer to coat the fruit.1 pound berries or other fruit
- Work quickly and allow excess sugar to drip off before setting on your prepared wax paper or silpat. The sugar coating should harden almost immediately.Ice cold water
Video
Notes
- To check the hard candy stage without a thermoeter, dip a wooden skewer in the sugar and then dip it immediately into cold water. If it hardens the sugar is ready.
- When making tanghulu strawberries vendors often add a few drops of red food coloring to the sugar for a deeper color. Adding red dye is optional.
- I highly recommend a silpat or wax paper for cooling the candied fruit. Alternatively, you can use parchment paper but it might stick.
- Some recipes call for dipping the candy into a glass of cold water. You can do this if you find the candy is too sticky when you remove it from the sugar.
Equipment
- Heavy bottom pan
Nutrition
Common Recipe Questions
How do I test for the hard crack stage without a candy thermometer?
The best way to test for the hard crack stage is to dip a clean spoon into the hot syrup and then dip it into ice water. If it separates into hard, brittle threads that break when bent, you are at the hard crack stage.
Why is my Tanghulu sticky?
Tanghulu should not be sticky, it should be like glass on the outside of the fruit. If your fruit is sticky the sugar mixture is still in the soft candy stage and needs to be heated to 300 F degrees.
What is Tanghulu?
Tanghulu is often mistaken for candied fruit. But unlike traditional candied fruit (a la my candied oranges) tanghulu is not soft. In fact, this popular Chinese street food is known for its hard candy shell. It is often referred to as ice candy or glass candy.
A hard-cracking outer sugar shell and soft fresh fruit on the inside. It is a fun treat you will want to make again and again. And this hard cracking noise has become a tiktok trend.
Toni says
This was fun to make. The recipe was easy to follow. My sugar got nice and hard and crunchy. Although I'm not 100% sure what I did wrong my sugar coating was super thick. I tried to tap off the excess but it didn't come off. I was thinking it would be a super thin coating but it was almost too thick, hard to bite. I'm sure it was a user error thing. Also do NOT use wax paper. I didn't have the mat so I figured the wax paper would work just fine. It stick super bad to the sugar coating and tears, so every piece has wax paper on it lol. It's definitely worth investing in the mat.
Jen Wooster says
Thanks for the feedback
Joey says
It was such an easy and everyone at the party lover it!
Name says
Directions were easy to follow.
Naomi Mansaray says
This was very helpful because i have tried this numerous times and it will always failed,but this recipe helped alot of what i was doing wrong.
Ali says
This was really fun & turned out perfectly! (Even for a completely novice candy maker and her 9yr old helper!) We used a smallish pot and doubled the sugar/water content and heating time was around 30 min, then dumped in ice water right after dipping our grapes!
Tina says
My sugar crystallized twice trying to get it to temp. What am I doing wrong?
Jen Wooster says
Try heating it slower so you can catch it before it crystalizes.
cami comb says
i tried it and it worked very well
Jen Wooster says
Thanks for the review!
Stacey says
To clean the pot, add fresh water the the leftover sugar and let sit out overnight. In the morning, bring everything to a boil until the hard sugar melts. The cool, and pour down the drain.
Marilyn says
The candy didn’t harden for some reason and it stuck to our teeth very badly.
Jen Wooster says
If it doesn't get the crack that means the sugar syrup never reached the hard candy stage and needed to be heated longer.
Kalei S says
Recipe itself is great but wax paper does NOT work 🙁 it stuck and we couldn’t eat any of them! We salvaged what we could but unfortunately that wasn’t much. But from what we could save, it was great!
Courtney says
Can honey be used instead of sugar?
Jen Wooster says
I haven't tested it but theoretically honey can reach the cracked sugar stage.
scott mcallister says
Just wondering if this mixture of sugar corn syrup and water can be reheated as we want to make it in front of each customer
Jen Wooster says
This recipe wasn't designed for commercial use.
Demetria says
How about pineapples?
Jen Wooster says
Hmmm... it might be too watery. But you can try it.
Sarah says
Fun weekend candy project. Blueberries and strawberries and grapes were the best.
Jen says
Thanks