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My tanghulu recipe tastes exactly like the classic Chinese candied fruit dessert. It’s sweet, crunchy, ready in less than 10 minutes, and easily customized.
★★★★★ REVIEW
“I saw tanghulu on TikTok and knew it was something I had to try with my kids. Not only was your recipe delicious, but it was so easy.” – Clara
Table of Contents
As someone who’s half-Chinese, Tanghulu is a nostalgic treat for me. It’s gone viral lately, and I’m excited to share my family’s super-easy recipe with you!
If you’re unfamiliar with it, Tanghulu is a popular street snack in China- bite-sized fruit coated in a hard, glossy sugar shell. It’s like candied fruit but with a super crunchy outside and juicy center.
You only need simple ingredients- fruit, water, and pantry staples. It’s super quick to make, and you can use any fruit you like.
If you want more kid-friendly snacks, try my fruit leather, apricot delight, and candy grapes next.
Key Ingredients
- Fruits. I always use strawberries, blueberries, or raspberries (primarily for aesthetics) and two or three other fruits. I used kiwi fruit, green grapes, and purple grapes this time.
- Granulated sugar. The primary base for sugar syrup. Brown sugar and coconut sugar also work.
- Water. To help make the syrup.
- Light corn syrup and honey. You need some syrup to bind with the sugar and create the hard candy shell. I found maple syrup too finicky and brown rice syrup too stodgy. A combination of these two liquid sweeteners is the perfect ratio of sugar to achieve the ideal consistency.
How to make tanghulu
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Slice the fruit and line a baking sheet with parchment paper.
Step 2- Add sugar, corn syrup, honey, and ¼ cup of water to a pot and stir gently. Bring to a boil until the syrup reaches 300°F.
Step 3- Skewer the fruit gently without twisting. I prefer keeping each type separate, but mixing them up works too!
Step 4- Shake the excess syrup, put the skewer on the lined baking sheet, and allow to harden it for 10 minutes.
Arman’s recipe tips
- Use fresh and firm fruit. The key to making perfect tanghulu is to use firm fruit that is not overly ripe. This will ensure that the fruit holds its shape and doesn’t become mushy when coated with the syrup.
- Choose firm, wooden skewers. Use sturdy bamboo skewers long enough to hold several pieces of fruit without breaking. I like to soak my skewers for about 30 minutes in a bowl of ice water beforehand to make them a little more sturdy.
- Work quickly. Once the syrup is ready, move quickly to coat the fruit with the hot mixture before it hardens. This will ensure the syrup doesn’t cool down and become too thick, which makes coating the fruit easier.
- Use a candy thermometer. Sure, you can gauge by sight, but I find a candy thermometer a lifesaver when testing hot sugar syrup (we don’t want hardened sugar syrup!).
- Fruit ideas. As mentioned earlier, any fruit typically works. Some ideas include pineapple, hawthorn berries, apples, and clementines.
Storage instructions
To store: Leftovers must be in the refrigerator, covered in an airtight container. They will keep well for up to two weeks. Let them sit at room temperature before enjoying them.
To freeze: Place the skewers in a ziplock bag and store them in the freezer for up to 6 months.
More fruit desserts you’ll love
If you tried this Tanghulu Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Tanghulu Recipe
Video
Ingredients
- 1 small kiwi sliced
- 9 green grapes
- 9 red grapes
- 1/4 cup raspberries
- 2 cups sugar
- 1/4 cup water
- 1/4 cup corn syrup
- 2 tablespoons honey
Instructions
- Line a plate with parchment paper and set it aside.
- Add the sugar, water, light corn syrup, and honey in a small saucepan and place it over high heat. Bring it to a boil, then reduce it to medium heat and let everything simmer until it reaches a temperature of 300F (use a candy or meat thermometer to check). Remove the syrup from the heat.
- Skewer the fruit and, moving quickly, dip the fruit in the syrup until completely coated. Place the syrup-covered fruit on the lined plate and let it harden.
Notes
Nutrition
Frequently asked questions
If you’ve tried a toffee apple before, it’s similar but much more delicious (mainly because you aren’t limited to apples!). It depends on the fruit you use, but be prepared to sink your teeth into the perfect candy coating, thanks to the sweet, crunchy shell.
If you heat the sugar syrup at very low temperatures, you risk the sugar coating being chewy. To prevent this from happening, always cook the syrup at medium-high heat AND use an instant-read thermometer.
If you undercook the syrup, there is a risk of it remaining sticky and not hard (like toffee). To ensure this doesn’t happen, ensure the syrup reaches a hard crack (300F).
No, tanghulu will not melt, even at warmer temperatures. Seriously, it’s like magic.
Originally updated May 2023, updated and republished October 2024
VERY GOOD! SIMPLE AND EASY TO UNDERSTAND! KEEP IT UP! THEY TASTED SOOOO GOOOD😋😍
Such an interesting dessert. I never heard of anything similar. From which country is it?
Taste great I love the honey added but mine would melt soon after have to eat fast blueberry and strawberry was my favorite
AMAZING BUT MOM FOUD TUNGHULU MESSY 🙁
AMAZING BUT MOM FOUD TUNGHULU MESSY
AMAZING BUT MOM FOUD TUNGHULU MESSY 🙂
Hi Arman, Thank you for all your recipes and information. I try to convert your regular recipes that look good into low carb. I googled for low carb recipes for Tanghulu and found some. Will try to make. I thought would be a nice topping with the skewers on top of a slice of yummy cheesecake, 🙂 Be well and Merry Christmas and a Happy New Year.
A topping on a cheesecake or cake would be perfect 🙂