Tanghulu recipe cooking tips & nutrition

Tanghulu recipe is a very well-known snack made from candied fruit that is widely consumed across Northern China. The traditional Tanghulu recipe is a Chinese street snack that differs from the traditional candied fruits. Instead of soft, candied fruit, the sugar syrup that is hardened, creates an extremely hard and crunchy shell that is placed around the fruit. It is served on bamboo skewers. In case you’ve thought about the best method to cook Tanghulu, then you’ve found the right place!

Tanghulu is usually made with Hawthorn Berry which is used in traditional Chinese medicinal purposes. Hawthorn Berry appears like the appearance of a crab apple to appearance. It’s sweet and tangy and tastes delicious when made into candied. There are many other fruits that are good as candy as well.

What is Tanghulu?

This recipe for Tanghulu is loaded with fresh, deliciously sweet, crunchy strawberries, or other fruits that are popular as a very popular Chinese street food!

Tanghulu is an ice cream Skewer that is made of crisp and sweet fruits. While it’s something new to those of us coming from North America, tanghulu recipes is actually been a popular street snack in China for quite a while prior to Tik Tok.

Tanghulu is a popular Chinese food that’s become popular in recent years. The sellers make it with a range of fruits like strawberries, cherries, and Kiwis. Also, they include pineapple and dragon fruit. Festivals are held all across northern China to commemorate the sweet treat including Tanghulu, which appear like dolls and are shaped as hearts, or covered with sesame seeds and cacao.

Tanghulu is typically consumed during winter (the summer heat could cause the shells to melt) A large number of people are anticipating their arrival.

History of the Tanghulu recipe

Tanghulu is considered to be a product of the north region in China in the Song Dynasty, over 800 years ago. After a mysterious illness was afflicted the concubine of the Emperor, all the doctors at the court tried to discover an answer. Then, an outside doctor was appointed to prescribe hawthorns berries that were simmered in syrup-like water. After a few days she miraculously recovered, and the popularity for the sweet-sour cure became popular throughout China and eventually was known to by the name of Tanghulu.

What you’ll need to

Thermometer for candy
Skewers (or lollipop sticks)
Small pot
White sugar
Water
Fruit

Ingredients

16 firm strawberries leaves removed and washed, and dried
2 cups of sugar in granulated form
1 cup of water

How to Make Strawberry Tanghulu

Making Tanghulu isn’t that difficult my son and I discovered a few techniques. Particularly we learned to start with a solid, firm fruit that won’t drop off the skewer as you dip it into the syrup. We also learned to refrain from stirring the mixture of sugar and water until the temperature for hard crack is reached, and then to make tanghulu recipe quick!

The recipe is made from scratch and made with strawberries. tanghulu recipes weren’t as difficult to create as the ones I remember from Beijing. Clean and dry all strawberries or fruit that you like.

Arrange the fruits onto bamboo skewers. I suggest three pieces per skewer.
Mix water and sugar to bring them to a boil.
By using the candy thermometer warm both the water and sugar until it is at 300 deg F. It will take between 5 to 10-minutes. If you don’t have a thermometer, you can use candy thermometers, test the temperature, place the spoon into cold ice water, then dip it into the syrup. If it instantly solidifies after cooling to the desired temperature.
In the event that the sugar is in the desired temperature prefer, it to be, you may dip the skewer of fruit into this sugar mix until it covers the fruit.
Then, place each fruit skewer on the baking sheet composed of parchment or silicone. If your parchment paper isn’t high-quality then the candy may be sticking to it. It is possible to spray parchment by spraying it onto pans to stop that the fruit from sticking.
Sugar coatings will begin to harden almost instantly. The food should be eaten immediately after it has been served. If you want to preserve the recipe, wrap your food in plastic and store your refrigerator ready to go.

Tips for Making Tanghulu

Use firm, unripe strawberry to create a Tanghulu-based recipe. The ripe soft berries could be thrown off skewers and release juice.
Two strawberries or more on the Skewer could cause problems fully coating the fruit in syrup.
Do not mix the sugar mixture and water. By mixing it, you can trigger crystallization occurs in the syrup, which results in it becoming cloudy rather than clear. It’ll turn sand-like instead of fluid. (Here are some additional mistakes made when making candy. )
Pick a larger pot with a strong handle to allow you to turn the pot around and provide more room to turn and dip the skewers.
Be cautious because the syrup could be extremely scorching. Wear oven gloves to protect your hands every time you are able to.
Do not pour syrup onto your fruit. This can create bubbles and result in clouds of sugar. The spooning of syrup could make it cooler and it will crystallize.
Do it fast! Place the baking sheets lined with parchment as near to your pan to cook as much as you will be able. The syrup that you cook in will crystalize as it cools, making it inedible.

How this recipe is effective?

The delicious and delicious candied fruit is easy and stunning.

If you’ve ever wondered what you can do to create candied fruits This recipe is a great starting point. tanghulu recipes are possible to make this recipe by having a thermometer!

Tanghulu recipe made without corn syrup is more delicious and is easy to make!

Directions

The strawberries can be skewed

In case you’ve never washed the strawberries, then dry the berries totally. tanghulu recipes is essential to make sure to dry the strawberries thoroughly as syrup doesn’t stick to the fruit if it is wet. Then, slice one to 2 strawberries onto each bamboo skewer.

Bake your baking sheets

Prepare a baking sheet or large plate using parchment. Set aside.

Combine the sugar with water and mix it into the form of a syrup.

Connect the edible thermometer to the inside of the pot. Add the sugar and water to the mix, and then cook over medium-low heat until the stage of hard cracking has been reached with temperatures ranging from 300 deg to 315degF. This should be about 10-15 minutes. Do not stir the mixture! Note from the Editor: Look at the images of what the hard crack stage is supposed to look like in our comprehensive guide to making candy.

Put the fruits into the dip

The saucepan needs to be sunk and then dip the strawberries in the syrup and let it pool. Turn the skewers to completely cover the fruit. Moving quickly to let the syrup o evaporate before putting the skewers on the baking pan. Continue with the remaining skewers.

Take out the parchment

Allow to it allows the chocolate to be fully set before taking it away from the parchment sheet. It should take about a minute.

Serve it immediately! Tanghulu, especially ones made from smaller, more juicy, and more firm fruits, can be kept in an airtight container in the refrigerator. However, be aware that the candy shell gets more brittle and the fruit may not be in a position to retain its form in part due to its being cooked by the syrup’s high temperatures.

Nutrition list

The bottom line of the recipe

Tanghulu recipe is traditionally prepared with hawthorn fruit, which is widely seen in China. It is sometimes called hawthorn mountain shanghai, strawberry or shanghai. Its flavor is tart, not too sweet, and has a similar texture and taste to an apple.

The fruit snack that is candied commonly referred to under the name of hawthorn candy, or candied, can be enjoyed with almost any fruit! I would recommend mandarins and candied strawberries with blueberries, grapes, and pineapple, in addition to the orange, Kiwi. My personal favorite is this recipe for candied strawberries!

Tanghulu Variations

Use any firm, tart, and firm fruit.

Because candy shells are soft, sweet, and tart, fruits such as strawberries are the perfect choice for the Tanghulu. My son and I utilized the fresh green grapes we had in our refrigerator to offer an array of colors and variety. But, our family members thought that the grapes that were candied were too sugary. Cherry tomatoes are also the most loved form of tanghulu widely used throughout China. Fruits that are juicy and cut like kiwis and pineapple aren’t as effective, due to the fact that the moisture creates obstacles for the syrup to adhere to the fruits.

Add Corn syrup to the sugar mixture.

To make sure your recipe is 100% foolproof to ensure that it is foolproof make sure you add the equivalent of 1/4 cup of corn syrup to the sugar and water mixture to stop the syrup from crystallizing. However, remember that the syrup will go to the point of cracking more quickly because of adding corn syrup.

Give it an increase in texture and flavor

Make it your own! Add honey for flavor, or toast sesame seeds, sprinkles as well as crush walnuts for texture. Make sure to take it easy. Certain brands of tanghulu include food coloring to the syrup for additional vibrant colors.