Tanghulu Strawberries

skewered strawberries dipped in sugar syrup for crackly tanghulu.

5 from 2 votes

Strawberry Tanghulu, also known as Chinese candied hawthorn berries, takes fresh fruit and drapes it in a glistening, shatteringly crisp sugar shell for a sweet and crunch snack.

Prep Time30

Cook Time14

Total Time44

Course: Snack

Cuisine: American, Chinese

Servings: Skewers

Calories: 61kcal

Author: Kelly Bloom

Equipment

Ingredients

1½ cup water
¾ cup sugar white granulated
1 lb strawberries washed and dried
½ teaspoon vanilla or lemon juice

US Customary - Metric

Instructions

Place a sheet of parchment paper on a sheet pan and set aside.
In a heavy bottom sauce pan, add the water and sugar.
1½ cup water, ¾ cup sugar
Heat the sugar water mixture on medium heat and let it cook for 20 minutes, or until it reaches 300℉ - 310℉ (hard crack stage).
While the sugar water is cooking, wash the strawberries. You can slice the hulls off, use a hull remover (less exposed cut fruit), or leave the stems on.
1 lb strawberries
Thread two strawberries onto each skewer. If you sliced the hulls off, make sure to have the berries pushed close, touching end to end so that the candy coating sticks better, as the moisture from the cuts can prevent the candy sticking.
Once your sugar water has reached 300℉, it will be a light amber color. Remove from the heat and add any flavorings like vanilla or lemon juice. Stir well to mix in.
½ teaspoon vanilla
Dip each skewer of strawberries quickly into the hot syrup. You can use a spoon or ladle to cover areas hard to dip. Drain excess and set on the parchment covered sheet pan to cool.

Notes

The sugar syrup needs to be hot enough to coat the strawberries but not so hot that it burns them. Aim for the hard crack stage with a temperature between 300°F and 310°F.
The sugar syrup hardens quickly, so dip and coat the strawberries swiftly.
Experiment with different fruits, food colors, and flavorings to personalize your Tanghulu.