Tanghulu Recipe

Strawberries: Fresh and juicy, these are the main fruit used in this recipe, but you can substitute with other fruits if desired.

Sugar: This is used to create the sweet, hard candy coating for the fruit.

Water: Combined with sugar to make the syrup that will coat the fruit.

When making sugar syrup for tanghulu, ensure that the saucepan is clean and free of any impurities. Any residue can cause the syrup to crystallize. Use a candy thermometer to monitor the temperature accurately, and avoid stirring the mixture once it starts boiling to prevent unwanted crystallization.

• strawberries - Substitute with grapes: Grapes have a similar size and sweetness, making them a great alternative for tanghulu.

• strawberries - Substitute with kiwi slices: Kiwi slices offer a tangy flavor that pairs well with the hard candy coating.

• strawberries - Substitute with pineapple chunks: Pineapple chunks provide a tropical twist and a juicy texture.

• sugar - Substitute with honey: Honey can be used to create a similar hard candy coating, though it will have a distinct flavor.

• sugar - Substitute with maple syrup: Maple syrup can also be used to create a hard candy coating, adding a unique flavor profile.

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

• water - Substitute with coconut water: Coconut water can be used to add a subtle coconut flavor to the candy coating.

• To keep your tanghulu fresh and crunchy, store them in an airtight container at room temperature. This prevents moisture from making the sugar coating sticky.

• If you need to store them for a longer period, place the container in the refrigerator. However, be aware that the sugar coating might lose some of its crispiness due to the humidity.

• For freezing, arrange the tanghulu on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking.

• Place the baking sheet in the freezer for about 1-2 hours, or until the tanghulu are completely frozen.

• Once frozen, transfer the tanghulu to a freezer-safe bag or container. Label it with the date to keep track of freshness.

• When ready to enjoy, remove the desired amount from the freezer and let them thaw at room temperature for a few minutes. Note that the sugar coating may become slightly sticky after thawing.

• Avoid storing tanghulu in direct sunlight or in a warm area, as this can cause the sugar coating to melt and become messy.

• 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 syrup becomes slightly tacky again. Allow to cool for a minute before enjoying.

• Use a microwave-safe plate and place the Tanghulu on it. Microwave on low power for 10-15 seconds. Be cautious, as the sugar syrup can become extremely hot. Let it cool for a moment before eating.

• If you have an air fryer, set it to 250°F (120°C). Place the Tanghulu inside for about 3-5 minutes. This method helps maintain the crispiness of the sugar coating while gently warming the fruit.

• For a stovetop method, heat a non-stick pan over low heat. Place the Tanghulu in the pan and cover with a lid. Heat for about 2-3 minutes, turning occasionally to ensure even warming. This method can help re-crisp the sugar syrup without melting it completely.

• If you prefer a more traditional approach, use a double boiler. Place the Tanghulu in the top part of the double boiler and gently heat over simmering water for about 5 minutes. This method ensures a gentle and even reheating process.

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

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

• Skewers: Used to hold the strawberries, making it easier to dip them into the sugar syrup.

• Baking sheet: Provides a flat surface for the dipped strawberries to cool and harden.

• Parchment paper: Lined on the baking sheet to prevent the dipped strawberries from sticking.

• Measuring cups: Used to measure the sugar and water accurately.

• Strainer or colander: Used to wash and drain the strawberries thoroughly.

• Paper towels: Used to dry the strawberries completely before dipping them in the sugar syrup.

• Stove: Provides the heat source for cooking the sugar syrup.

• Tongs: Optional, but can be used to handle the skewers if the sugar syrup is too hot.

Prepare ingredients ahead: Wash and dry the strawberries in advance to save time when you start cooking.

Use a candy thermometer: This ensures the sugar syrup reaches the correct temperature quickly and accurately.

Line baking sheet early: Prepare your baking sheet with parchment paper before you start cooking to streamline the process.

Work in batches: Dip a few skewered strawberries at a time to ensure even coating and faster cooling.

Keep water nearby: Have a bowl of cold water ready to test the sugar syrup for the right consistency.