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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 SO easy to customize.
Coming from a half-Chinese background, Tangulu was and still is a nostalgic dessert. Thanks to the popularity of social media and EVERYONE traveling the globe, it’s become quite the famous treat, and today, I’m sharing my family’s not-so-secret recipe for it…and it’s so easy.
What is Tanghulu?
Tanghulu is a popular street food in China and other Asian countries. Essentially a candy fruit snack, it features bite-sized fruit coated in sugar syrup that hardens once dry and forms a crunchy shell. It’s similar to candied fruit but crisp and crunchy on the outside and with a burst of juicy fruit in the middle.
Table of Contents
Why I love this recipe
- Simple ingredients. All you need is water, fruit, and other pantry staples.
- Quick and easy. Honestly, the hard part is waiting for the candy to firm up, but even then, it’s just a few minutes.
- They are easy to customize: You can use any berries, fruits, or other sweet bites (I used to see cherry tomatoes in some parts of China, too).
- Perfect to get the family involved. This is such a fun dessert to get the little ones involved in, from the skewering of the fruits to the dipping into the candy syrup.
Love fun, kid-friendly snacks? Try my fruit leather, apricot delight, and candy grapes next.
Key Ingredients
- Fruits. I always use strawberries, blueberries, or raspberries (mostly for aesthetics) and two or three other fruits. This time, I used kiwi fruit, green grapes, and purple grapes.
- Granulated sugar. It’s 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 perfect consistency.
How to make tanghulu
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Slice the fruit and line a baking sheet with parchment paper.
Step 2- Make sugar syrup. Add sugar, corn syrup, honey, and ¼ cup of water to a pot and stir gently. Bring to a boil until the syrup reaches 300F.
Step 3- Skewer the fruit without twisting any pieces. I like to keep the fruit separate, but you can use a variety of mixed ones on each skewer.
Step 4- coat the fruit skewers with sugar mixture. Once done, 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.
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.
More fruit desserts you’ll love
If you tried this Tanghulu Recipe or any other recipe on my website, 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
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 🙂