Candied Strawberry Tanghulu (Printable)
Juicy strawberries enrobed in a crackly candy shell for a glossy, crisp snack with irresistible crunch.
# What You'll Need:
→ Fruit
01 - 16 fresh strawberries, stems removed, washed, and thoroughly dried
→ Sugar Syrup
02 - 1 cup granulated sugar
03 - 1/2 cup water
04 - 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice (optional, to prevent crystallization)
# How to make it:
01 - Remove stems from the strawberries, wash carefully, and dry thoroughly with paper towels. Thread two strawberries onto each skewer.
02 - Line a baking sheet with parchment paper or a silicone mat to hold the finished skewers.
03 - In a medium saucepan, combine granulated sugar, water, and cream of tartar or lemon juice if using. Gently stir to mix, then place over medium heat.
04 - Allow the syrup to boil without further stirring until it reaches 302°F (150°C) on a candy thermometer. The syrup should appear clear and not caramelized.
05 - Remove the pan from heat. Quickly dip each strawberry skewer into the hot syrup, rotating to coat evenly. Let excess syrup drip off.
06 - Place the candied skewers on the prepared baking sheet to cool and harden. Serve as soon as possible for maximum crunch.
# Recipe Expert Tips:
01 -
- Ready in under half an hour from start to finish
- Uses just three ingredients you probably already have
- No special candy skills required to get that signature crisp crack
- Fun to make with friends or kids on a rainy afternoon
02 -
- Tanghulu is naturally gluten free and vegetarian
- You can substitute other firm fruits like grapes or tangerine segments
- These taste best within one to two hours of making because humidity can soften the sugar shell
03 -
- Measure your water and sugar exactly so the syrup hits the right temperature for that snap
- A candy thermometer is your best friend since the difference between syrup and caramel is just a degree or two
- Patience is key let the syrup finish boiling before dipping to avoid a sticky chewy shell rather than a crisp one