You’ve got to try this delicious candied fruit recipe, tanghulu. It’s originally a Chinese recipe made with hawthorn berries but I’ll show you how to make it with strawberries.
Like anything with sugar work you have to work quickly and have everything prepped in advance, but it is possible to make a perfect tanghulu recipe.
Essentially, you’ll make a hard crack sugar candy coating for your fruit. When you bite into it it has a wonderful crunch! It’s so fun to eat.
Why You’ll Love Strawberry Tanghulu
If you like a sweet treat, you’re going to have fun with these candied strawberries.
You may have seen this recipe on TikTok where it’s gotten wildly popular – mostly due to the fact that it has a super satisfying crunch when you bite down into it.
It’s a really fun recipe to make and fun to serve to friends and family who will all enjoy the crunchy sweetness!
What is Tanghulu Made Of?
Tanghulu is very simple, it’s made with fruit, sugar, and water. You’ll need a 2 to 1 ratio of granulated sugar and water.
For this recipe, I used 1 cup of granulated sugar and 1/2 cup of water. I used 8 strawberries. You can use any berry you’d like and grapes are also great! You’ll also want some wooden skewers or long toothpicks. The sugar gets very hot, so you’ll want some distance while you’re dipping the berries.
I’ve found the maximum number of strawberries you can fully dip and coat, when using 1 cup of sugar, is 10 berries. If you’d like to make more, you’ll need to increase the amount of sugar and water you use.
How to Make this Recipe
This recipe doesn’t call for many ingredients but it can be a little tricky to make. When you’re heating sugar it can quickly go from a perfect consistency to burnt. If you have a candy thermometer, I highly recommend you use it.
Here are the steps to make this recipe.
Prep Your Berries – Wash and dry your berries. Push them onto a skewer. If you’re leaving the greens on your strawberries, pull them up and away from the berry so when you dip them the leaves don’t get stuck in the sugar. Place the berries on a silpat or parchment paper near your stovetop.
Prep the Cold Water Bath – Place at least an inch of very cold water on a rimmed baking sheet, in a 9×13 pan, or any other dish your pot can easily fit into.
Heat the sugar – Combine the sugar and water in a small pot. Heat on high heat till the sugar is boiling and at a temperature of at least 250 degrees. Test the sugar readiness by dipping a wooden skewer into the sugar and then immediately into the cold water bath. If the sugar is hard and immovable, it’s ready. If the sugar doesn’t harden, keep heating it and try again in another minute. The sugar should not go above 300 degrees or it will burn.
Cool the sugar – Dip the pot with the sugar into the cold water bath for 1 second and then remove and set back on the stovetop.
Dip the berries – Working quickly, tip the pot to the side so the sugar is deeper. Dip the strawberries in and twirl them to fully coat. Remove them and allow excess sugar to drip off and then place them on the parchment or silpat. Repeat until you run out of strawberries or the sugar becomes too hard.
More Fruit Dessert Recipes to Try
If you love delicious fruit desserts like this one, check out some of our other favorites.
- Magic Shell Smoothie Bowl – a fun and fruity smoothie bowl topped with chocolate shell
- Grilled Pineapple with Lime Mint Sauce – a tropical dessert with a delicious sauce
- Orange Blossom Water Strawberries – fresh berries made even sweeter
Questions about Tanghulu
What does tanghulu taste like?
Tanghulu tastes a bit like a jolly rancher. It’s fruity with a delicious sugar crunch. It has a similar texture to hard fruit candies.
Why is my tanghulu sticky?
The most likely reason your tanghulu is sticky is that the sugar didn’t get hot enough. Make sure your sugar is to at least 250 degrees F before testing to see if it’s ready.
The second issue could be that you got too much moisture in the sugar by not drying off your fruit before dipping it.
How long does candied fruit last?
The candied tanghulu will only last for about 30 to 45 minutes before it starts to get too juicy and break down the sugar. Tanghulu is best served immediately.
Can you put tanghulu in the fridge?
Unfortunately, tanghulu does not last well in the refrigerator. The fruit tends to release juice and the sugar breaks down and gets sticky. The best way to eat tanghulu is immediately after you make it!
Can you make tanghulu without a thermometer?
You can make tanghulu without a thermometer, but you need to be vigilant about watching the sugar. The sugar will need to be at a roiling boil. You can check to see if it’s ready by dipping a wooden skewer in it and then immediately dipping the skewer into a bowl of ice water. If the sugar is hard and immovable, the sugar is ready. If you can squeeze or move the sugar, it’s not ready.
Tips for Making this Recipe
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Cooking Tips – Please read the above section “Questions about Tanghulu” to troubleshoot if your tanghulu is sticky instead of hard. Make sure to dry your fruit before dipping it in the sugar. Also, have your fruit prepped and on skewers before heating the sugar. The sugar has a very short window between being ready to dip and burning.
Recommended Tools – I would highly recommend using a candy thermometer when making this recipe. If you need one, I use the Escali candy thermometer. If you’d like to make this recipe without a candy thermometer, please see my notes above under “Questions about Tanghulu”.
Storing Tips – This recipe does not store well in the refrigerator. It can sit on parchment paper for 30 to 40 minutes before it needs to be served, but any longer than that and the juices in the fruit will break down the sugar coating (especially high water content fruit like strawberries).
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- 10 strawberries
- 1 cup granulated sugar
- 1/2 cup water
- Wash and pat dry the strawberries. Place each strawberry on a skewer or long toothpick. Pull the greens back from the top of the berries so they won't get stuck in the sugar. Set the strawberries on a piece of parchment paper or a silpat.
- Fill a rimmed baking sheet or a large pan with at least 1 inch of cold water. Set next to the stove.
- Add the sugar to a small pot then pour the water over the sugar making sure every part of the sugar gets wet. DO NOT stir the sugar. Shake the pot if necessary to cover the sugar. Put a candy thermometer on the side of the pot to continuously check the temperature.
- Bring the sugar to a boil over high heat. Once the sugar reaches 250 degrees F on the candy thermometer, check the sugar readiness by dipping a wooden skewer in the sugar and then dipping it immediately into the cold water. If it's hard and immovable, the sugar is ready. If you can still manipulate the sugar, let it continue to boil. The sugar should not go above 300 degrees F or it will burn.
- Once the sugar is ready, turn off the heat and dip the pot in the cold water for one second. Put the pot back on the stovetop.
- Tip the pot so the sugar pools on one side and begin dipping the strawberries one by one. Twirl them in the sugar, allow any excess sugar to drip back in the pot, and then place them back on the parchment paper or silpat. Work quickly to dip the rest of the berries.
- The sugar on the berries should harden almost immediately.*
*If the sugar is not hard after 1 minute, the sugar either didn't get hot enough or the berries were too wet. They'll still taste good but unfortunately, there's no way to get them to harden up if the sugar didn't get hot enough.
Amount Per Serving: Calories: 166Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 43gFiber: 1gSugar: 42gProtein: 0g