Crystal Crunch Tanghulu is a dazzling Chinese street snack that’s quickly gaining global attention. Fresh fruit—often grapes, strawberries, or tangerines—is dipped in hot syrup that hardens into a glassy, sweet shell. The result is a satisfying contrast of shatteringly crisp sugar and juicy, refreshing fruit inside. Perfect for parties, holiday spreads, or simply as a whimsical homemade treat, this recipe shows you how to make Tanghulu at home with just a few ingredients.
What makes Tanghulu so special is its roots in Northern China, where it has been enjoyed for centuries as a wintertime snack. Traditionally, hawthorn berries were used, but today, cooks around the world experiment with different fruits to give this classic a modern twist.
With a little care and timing, you can create your own shiny skewers that look like sparkling jewels. Each bite bursts with crunch, sweetness, and freshness, making Tanghulu as fun to eat as it is beautiful to serve.
Recipe Yield: 10 skewers
INGREDIENTS
2 cups seedless red grapes, strawberries, or small tangerine segments
1 cup granulated sugar
½ cup water
¼ cup light corn syrup
10 bamboo skewers
Ice water bath (for testing syrup)
INSTRUCTIONS
1. Prepare the fruit:
Wash fruit thoroughly and pat completely dry with paper towels. Any moisture will prevent the sugar from sticking. Skewer the fruit onto bamboo sticks, leaving a little space at the bottom for holding.
2. Cook the syrup:
In a small saucepan, combine sugar, water, and corn syrup. Stir gently to dissolve sugar, then cook over medium-high heat without stirring until mixture reaches 300°F (hard crack stage). To test without a thermometer, dip a spoonful into ice water—if it hardens and snaps, it’s ready.
3. Coat the fruit:
Once syrup reaches temperature, immediately reduce heat to low. Working quickly, tilt the saucepan and dip each skewer of fruit into the syrup, swirling to coat evenly. Let excess drip off.
4. Set and serve:
Place coated skewers on a parchment-lined baking sheet to harden. Allow sugar shells to set completely, about 5 minutes. Serve fresh for the best crunch.
Helpful Tips to Perfect This Recipe
- Dry Fruit Thoroughly: Any water on the fruit will cause the sugar coating to slide off. Pat each piece well before dipping.
- Work Quickly: The syrup hardens fast once it reaches the correct stage, so have fruit skewers ready before cooking.
- Choose Firm Fruit: Grapes, strawberries, and mandarin orange segments hold up best. Softer fruits may release juice and crack the coating.
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