Sweet Crunch Tanghulu: Crispy Candied Fruit Skewers
Tanghulu Skewers
Shiny, crackling sugar-coated fruit skewers — a nostalgic, crunchy treat.
Nutrition (per serving)
Tanghulu is a beloved Chinese street snack of fruit skewered and dipped in hot sugar syrup until a thin, glass-like shell forms. The contrast of the thin, crunchy candy shell and the bright, juicy fruit inside is pure joy — sweet, tangy, and a little nostalgic; make it with hawthorn if you can, or use strawberries, grapes, and mandarin segments for an easy home version.
This recipe walks you through the simple candying technique so you get a reliable glossy shell every time: hot sugar cooked to the right temperature, a splash of corn syrup to prevent crystallization, and quick work assembling and cooling on parchment. Perfect for parties, kids, or a fun DIY dessert night.
Ingredients
- Strawberries, hulled:6 pieces
- Seedless grapes:18 pieces
- Mandarin segments (peeled):6 pieces
- Granulated sugar:1 cup
- Water:1/3 cup
- Light corn syrup:2 tbsp
- Fine salt:1/8 tsp
- Toasted sesame seeds (optional):2 tbsp
- Wooden skewers:6 pieces
- Parchment paper or silicone mat:1 piece
- Vegetable oil (for light greasing):1 tsp
Instructions
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Wash and thoroughly dry all fruit — excess moisture will ruin the sugar coating. Hull strawberries and peel mandarins; thread fruit onto wooden skewers in your preferred order (about 3–5 pieces per skewer).
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Line a baking sheet with parchment paper or a silicone mat and very lightly brush with vegetable oil so the candied pieces won’t stick.
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In a small heavy-bottomed saucepan combine sugar, water, corn syrup, and salt. Stir gently over medium heat until the sugar dissolves, then stop stirring and let the syrup come to a boil.
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Clip a candy thermometer to the pan and cook the syrup until it reaches 300°F (hard crack stage). If you don’t have a thermometer, test by drizzling a little syrup into very cold water — it should solidify into hard, brittle threads.
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Working quickly and carefully, dip each fruit skewer into the hot syrup, tilting the pan to coat evenly or spooning syrup over the fruit. Let excess drip off, then place the skewer onto the prepared sheet to cool and harden.
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If using sesame seeds, sprinkle them onto the warm syrup immediately after dipping so they stick before the shell sets. Allow skewers to cool completely (about 10 minutes) so the sugar shell becomes crisp.
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Serve tanghulu at room temperature within a few hours for the best crack and crunch. Store any leftovers in a single layer at room temperature to avoid condensation and stickiness.
Tips & Notes
- Dry fruit is essential — pat and air-dry fruit for at least 15 minutes to prevent syrup from seizing.
- If the syrup starts to crystallize, discard and start fresh; a little corn syrup helps keep the sugar smooth.
- Work in small batches so the syrup stays hot and fluid while you dip each skewer.
- Avoid refrigerating tanghulu — moisture will soften the sugar shell; keep at room temperature in a single layer.
