Tanghulu Recipe

Sugar: The primary ingredient for the candy coating, providing the sweetness and hard shell.

Water: Used to dissolve the sugar and create the syrup for coating the fruit.

Strawberries: The main fruit used in this recipe, offering a juicy and fresh contrast to the hard candy shell.

When making Tanghulu, ensure that your strawberries are completely dry before dipping them into the sugar syrup. Any moisture on the fruit can cause the syrup to seize and crystallize, resulting in an uneven coating. Additionally, work quickly when dipping the fruit to prevent the syrup from hardening in the saucepan.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile. However, it may not harden as well as sugar.

• sugar - Substitute with agave syrup: Agave syrup is another natural sweetener that can be used, but like honey, it may not create the same hard candy shell.

• water - Substitute with fruit juice: Using fruit juice instead of water can add an extra layer of flavor to the candy coating.

• strawberries - Substitute with grapes: Grapes are small and easy to coat, making them a good alternative to strawberries.

• strawberries - Substitute with pineapple chunks: Pineapple chunks offer a tropical twist and their firm texture holds up well to the candy coating.

• strawberries - Substitute with apple slices: Apple slices provide a crisp texture and a mild flavor that pairs well with the sweet coating.

• To store your tanghulu, ensure they are completely cooled and the sugar coating is hardened. Place them in an airtight container, separating layers with parchment paper to prevent sticking.
• Keep the container at room temperature if you plan to consume the tanghulu within 1-2 days. Avoid refrigerating as the moisture can cause the sugar coating to become sticky.
• For longer storage, consider freezing. Arrange the tanghulu on a baking sheet lined with parchment paper and place them in the freezer until they are solid.
• Once frozen, transfer the tanghulu to a freezer-safe bag or container, again using parchment paper to separate layers. This method helps maintain their texture and prevents them from sticking together.
• When ready to enjoy, remove the tanghulu from the freezer and let them sit at room temperature for a few minutes. This allows the sugar coating to regain its crispness.
• Avoid microwaving or heating the tanghulu to thaw, as this can melt the sugar coating and ruin the texture.

• Preheat your oven to 250°F (120°C). Place the Tanghulu on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until the sugar coating starts to glisten again. Be careful not to overheat, as the fruit can become mushy.
• Use a microwave-safe plate and place the Tanghulu on it. Microwave on low power for 10-15 seconds. This method is quick but requires careful monitoring to avoid overheating the sugar coating.
• If you have a kitchen torch, lightly torch the Tanghulu to re-melt the sugar coating. This method is great for maintaining the crisp texture without affecting the fruit inside.
• For a more traditional approach, you can use a double boiler. Place the Tanghulu on a heatproof plate and set it over a pot of simmering water. The gentle heat will slowly re-melt the sugar coating without compromising the fruit's texture.

• Saucepan: Use this to combine and heat the sugar and water mixture until it reaches the desired temperature.

• Candy thermometer: Essential for monitoring the temperature of the sugar syrup to ensure it reaches 300°F (150°C).

• Skewers: These are used to hold the strawberries while dipping them into the hot sugar syrup.

• Baking sheet: Place the coated strawberries on this to cool and harden.

• Parchment paper: Line the baking sheet with this to prevent the coated strawberries from sticking.

• Measuring cup: Use this to accurately measure the sugar and water.

• Stove: Needed to heat the saucepan and cook the sugar mixture.

• Tongs: Optional, but can be useful for handling the hot skewers safely.

Prepare ingredients in advance: Wash and dry the strawberries ahead of time to streamline the process.

Use a candy thermometer: This ensures the sugar syrup reaches the correct temperature quickly without constant checking.

Line baking sheet beforehand: Have your parchment paper ready so you can place the coated strawberries immediately.

Work in batches: Dip a few strawberries at a time to maintain the right syrup temperature and avoid cooling.

Keep tools handy: Have all your skewers and saucepan within reach to save time during assembly.