My tanghulu recipe makes glossy candied strawberries or ripe fruit that are a show-stopping dessert treat to make any day of the year! Discover the art of making tanghulu, a traditional Chinese candied fruit originating from Northern China. Experiment with a variety of fruits to create a vibrant array of candied delights, from berries and citrus fruits to more!
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Instructions
In a saucepan combine the syrup ingredients: 2 cups sugar, ¼ cup water, ⅓ cup corn syrup. Heat the syrup over medium-high heat.
Prepare your 2 lbs strawberries(or desired fruit) with skewers. *I have to wash everything, that's why you see the abundance of paper towels. I was busy drying all the fruit!
Boil the syrup until it reaches 300°F (150°C) or the hard crack stage.
Once you have reached the hard crack stage, reduce the heat by one bit to keep the coating boiling. Spoon the candy coating over your skewered fruit. Move quickly through the process or you won't get everything coated in one batch of sugar syrup.
Allow the coated fruit to setup as you continue to coat the additional fruit. Place coated berries, grapes, tangerines, etc onto a parchment paper-lined plate, cookie sheet, or dish.