Tips To Prepare Tanghulu Recipe Measurements Quick

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Tanghulu, also known as candied haws, are a popular street food treat in China, consisting of fruits coated in a hardened sugar syrup. These vibrant and delicious snacks are not only visually appealing but also offer a delightful contrast of textures – the crispness of the fruit against the chewy candy shell. Making tanghulu at home is a surprisingly simple process that requires minimal ingredients and time.


Tanghulu – Aubrey’s Kitchen

1 cup granulated sugar

  • 1/2 cup water
  • 1 tablespoon light corn syrup (optional)
  • 1 cup assorted fruits (strawberries, blueberries, raspberries, etc.)
  • Bamboo skewers

  • Directions:

    1. Prepare the Sugar Syrup: In a saucepan, combine the sugar and water. Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely. Bring the mixture to a boil and then reduce heat to low. If using corn syrup, add it now and stir well. Continue simmering the syrup for about 10-15 minutes, or until it reaches a slightly thick consistency. To test the consistency, dip a spoon into the syrup and let a small amount drip back into the pan. If the syrup forms a single thread, it’s ready.

    2. Prepare the Fruits: Wash and dry your chosen fruits thoroughly. Pat them dry with a paper towel to ensure the sugar syrup adheres properly.

    3. Assemble the Tanghulu: Carefully insert a bamboo skewer into the stem end of each fruit. If using larger fruits, you may need to insert the skewer through the center of the fruit for better stability.

    4. Coating the Fruits: Working one fruit skewer at a time, dip the fruit into the hot sugar syrup, completely coating it. Be careful not to hold the fruit in the syrup for too long, as it can start to cook the fruit.

    5. Allowing the Candied Shell to Set: Gently lift the fruit skewer out of the syrup and allow any excess syrup to drip back into the pan. Hold the skewer upright for a few seconds to let the syrup drip further. You can also gently tap the skewer against the side of the pan to remove any large drips. Find a cool, dry place to hang or lay the skewer flat on a parchment paper-lined baking sheet. The candied shell will harden within a few minutes.


    For a stronger candy shell, dip the fruit in the syrup twice, allowing the first layer to harden slightly before applying the second coat.

  • If the sugar syrup becomes too thick while simmering, add a tablespoon or two of water to thin it out slightly.
  • Be cautious when working with hot sugar syrup to avoid burns.
  • Allow the candied shell to harden completely before storing or consuming.

  • Nutrition Facts (per serving, approximately 1 candied haw):

    Calories: 100

  • Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 5mg
  • Carbohydrates: 25g
  • Sugar: 20g
  • Protein: 0g

  • Serving Suggestions:

    Tanghulu are best enjoyed fresh, when the candied shell is crisp and the fruit is still slightly chilled. They can be stored at room temperature in an airtight container for up to 2 days. However, the candied shell may soften slightly over time.


    Tanghulu are a fun and easy treat that is perfect for satisfying your sweet tooth. They are also a great way to introduce children to new fruits. With a bit of practice, you can easily create these delightful treats at home and impress your friends and family.


    1. What type of fruits can I use for tanghulu?

    You can use a variety of fruits for tanghulu, such as strawberries, blueberries, raspberries, grapes, cherries, and even small mandarin orange segments. Choose fruits that are firm and ripe, but not too soft.

    2. Can I use a different type of sweetener besides sugar?

    While granulated sugar is the traditional sweetener used for tanghulu, you can experiment with other options like honey or brown sugar. However, these substitutions may alter the final texture and flavor slightly.

    3. What if I don’t have bamboo skewers?

    You can use lollipop sticks or even toothpicks in a pinch. Just be sure to choose sticks that are long enough to comfortably hold the fruit.

    4. The candied shell keeps dripping off my fruit. What am I doing wrong?

    The fruit may be too wet. Make sure to pat your fruits thoroughly dry before dipping them in the syrup. Additionally, the sugar syrup may be too hot. Allow the syrup to cool slightly before coating the fruits.