Save Candied Strawberry Tanghulu is one of those magical treats that instantly transports me to busy markets in Beijing. With their stunning, glassy sugar shell and bursts of strawberry juice inside, these sweet skewers are incredibly simple yet delightfully satisfying. This version lets you recreate the Chinese classic at home with just three ingredients and a few helpful tricks for perfect results every time.
The first time I tried tanghulu, I was hooked by that astonishing crunch. Now I make them whenever strawberries are at their sweetest, and they never last more than a few hours in my house.
Ingredients
- Fresh strawberries: Completely dry fruit is key or the sugar shell will not stick and you will not get that satisfying crunch. Use ripe but firm berries for best results
- Granulated sugar: Choose regular white sugar for the classic clear shell. Avoid superfine or cane sugar which might affect the texture
- Water: Tap or filtered water works but measure carefully so the syrup reaches the right consistency
- Cream of tartar or lemon juice: Both work to keep the syrup from crystallizing and give a brilliantly smooth finish. Use if you have it but not strictly necessary
Instructions
- Prepare the Strawberries:
- Remove the green stems from the strawberries and wash them thoroughly. Place the fruit on a clean towel and pat them absolutely dry. Any moisture prevents the candy from sticking. Skewer two berries onto each stick
- Prep Your Station:
- Lay out a baking tray lined with parchment paper or a silicone baking mat for the finished skewers so you can work quickly once the syrup is ready
- Make the Sugar Syrup:
- Combine sugar, water, and cream of tartar or lemon juice if using in a medium saucepan. Stir gently just until mixed then place over medium heat. Allow the mix to come to a boil but do not stir further as this can make the syrup grainy
- Bring Syrup to Hard Crack Stage:
- Let the syrup bubble until it reaches 150 degrees Celsius or 302 degrees Fahrenheit on a candy thermometer. This is called the hard crack stage and ensures a shatteringly crisp shell. The syrup should stay clear and not turn amber which would mean it caramelized
- Dip the Strawberries:
- When the syrup is ready turn off the heat. Working quickly and carefully dip one skewer at a time into the hot sugar. Roll to coat each berry completely. Let the excess drip off before moving to the tray
- Let Cool and Serve:
- Place each finished skewer onto your lined tray and let them cool for five to ten minutes until they are completely hard and glassy. Enjoy right away for maximum crunch
Save Strawberries are my go to because their tartness balances the sweetness perfectly and the color is irresistible. I still remember the first time my niece heard the sugar shell crack and her eyes went wide she could not believe homemade candy could be this fun
Storage Tips
Tanghulu is at its best eaten fresh while the shell is crisp. If you need to store them leave them uncovered on a tray in a cool dry spot for up to several hours. Avoid the fridge which can cause the sugar shell to get sticky
Ingredient Substitutions
While strawberries are the classic any small firm fruit works beautifully. Try grapes, kiwi chunks, pineapple pieces, or even small tomatoes. The key is to keep your fruit dry for that glossy coat
Serving Suggestions
These look stunning grouped upright in a tall glass or crisscrossed on a platter. For a special touch pair with hot jasmine tea or green tea to balance out the sweetness. I like to serve them as a surprise dessert after homemade dumplings
Cultural and Historical Context
Tanghulu originated in northern China and has been popular for centuries as a winter street snack. Vendors would traditionally sell skewered hawthorn berries dipped in sugar. You will find modern versions with other fruits all over markets and festivals today
Seasonal Adaptations
Take advantage of fresh berries during late spring and summer. In autumn use crisp grapes or Asian pears for a twist. During Lunar New Year these make a festive homemade treat for gatherings
Success Stories
Many readers have shared that tanghulu is their new favorite quick dessert to make for parties or to wow kids at family dinners. The recipe is easy enough for older children to help make with a little adult supervision around the hot syrup
Freezer Meal Conversion
Tanghulu cannot be frozen as the sugar shell melts from condensation. Best to make and enjoy fresh
Save There is something magical about the moment you bite through the shimmering shell and burst into sweet strawberry. Make a batch today and enjoy a bite of the markets at home
Recipe Questions & Answers
- → Why must strawberries be completely dry?
Moisture prevents the sugar coating from adhering, so dry fruit ensures a crisp, glossy shell that snaps perfectly.
- → Can I use other types of fruit?
Firm fruits like grapes or mandarins work well, offering variety and different flavor profiles for this sweet snack.
- → How do I achieve a clear, hard sugar shell?
Heat the syrup to the hard crack stage (150°C/302°F) without stirring after boiling for a glassy, shatteringly crisp coating.
- → What tools are essential for tanghulu?
You'll need skewers, a saucepan, a candy thermometer for temperature accuracy, and parchment or silicone for cooling.
- → How should I serve candied strawberries?
Enjoy tanghulu shortly after cooling for maximum crunch. Pair with jasmine tea and serve within 1–2 hours for best texture.