Tanghulu Recipe

Strawberries: Fresh strawberries are the main fruit used in this recipe. They should be washed and dried thoroughly to ensure the candy coating adheres properly.

Sugar: Granulated sugar is used to create the hard candy shell. It is heated with water to reach the hard crack stage, which gives the tanghulu its signature crunch.

Water: Water is combined with sugar to create the candy coating. It helps dissolve the sugar and allows it to reach the necessary temperature for hardening.

When making tanghulu, ensure that the strawberries are completely dry before dipping them into the sugar mixture. Any moisture on the fruit can cause the sugar coating to become sticky and not harden properly. Additionally, work quickly when dipping the skewered strawberries to ensure an even coating before the sugar mixture begins to cool and harden.

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

• strawberries - Substitute with blueberries: Blueberries are small and can be easily coated with the sugar syrup, providing a burst of flavor.

• strawberries - Substitute with pineapple chunks: Pineapple chunks offer a tropical twist and a juicy texture that pairs well with the hardened sugar coating.

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

• sugar - Substitute with agave syrup: Agave syrup can be used as a natural sweetener alternative, though it may result in a slightly different texture.

• 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 add a subtle coconut flavor to the tanghulu, enhancing the overall taste.

• Allow the tanghulu to cool completely on the parchment paper. This ensures the sugar coating hardens properly and doesn't stick to storage containers.

• Once cooled, gently transfer the candied strawberries to an airtight container. Use parchment paper between layers to prevent sticking.

• Store the container at room temperature, away from direct sunlight and moisture. The tanghulu will stay fresh for up to 2 days.

• For longer storage, place the airtight container in the refrigerator. This can extend the freshness up to a week, but note that the sugar coating may lose some of its crispiness.

• If you wish to freeze the tanghulu, first flash-freeze them by placing the skewered strawberries on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the tanghulu to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• To enjoy frozen tanghulu, allow them to thaw at room temperature for about 10-15 minutes. The sugar coating may become slightly sticky, but the strawberries will still be delicious.

• Avoid storing tanghulu in humid environments, as moisture can cause the sugar coating to become sticky and lose its crunch.

• Preheat your oven to 250°F. Place the Tanghulu on a baking sheet lined with parchment paper. Heat for about 5 minutes, just until the sugar coating starts to soften. Be careful not to overheat, as the strawberries can become mushy.
• If you prefer a quicker method, use a microwave. Place the Tanghulu on a microwave-safe plate and heat on low power for 10-15 seconds. This will soften the sugar coating without turning the strawberries into a mushy mess.
• For a more controlled approach, use a double boiler. Fill a pot with water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Place the Tanghulu in the bowl and gently heat, stirring occasionally, until the sugar coating softens.
• If you have an air fryer, set it to 250°F and place the Tanghulu inside for about 2-3 minutes. This method will help maintain the crispiness of the sugar coating while gently warming the strawberries.
• For those who enjoy a bit of a challenge, use a culinary torch. Lightly torch the Tanghulu from a distance, moving the flame constantly to avoid burning the sugar coating. This method requires a steady hand but can yield excellent results.

• Skewers: Used to hold the strawberries securely while dipping them into the sugar mixture.

• Saucepan: Essential for heating and dissolving the sugar and water mixture to reach the hard crack stage.

• Candy thermometer: Crucial for monitoring the temperature of the sugar mixture to ensure it reaches 300°F.

• Parchment paper: Provides a non-stick surface for the coated strawberries to cool and harden.

• Baking sheet: Used to hold the parchment paper and keep the coated strawberries in place while they cool.

• Measuring cups: Necessary for accurately measuring the sugar and water.

• Wooden spoon: Ideal for stirring the sugar and water mixture as it heats.

• Cooling rack: Optional, but can be used to allow air circulation around the coated strawberries for even cooling.

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 mixture reaches the hard crack stage quickly and accurately.

Skewer in batches: Skewer multiple strawberries at once to speed up the dipping process.

Set up a cooling station: Have parchment paper ready before you start dipping to allow the coated strawberries to cool and harden immediately.

Work quickly: The sugar mixture hardens fast, so dip the strawberries swiftly to ensure an even coating.