Every Way To Make Tanghulu
About this recipe
Tanghulu is a fun and delicious treat from northern China, typically made with fruits like hawthorn or strawberries coated in a crunchy sugar shell. This recipe is straightforward and allows for creativity with different fruits, making it a versatile snack for any occasion.
In this video by Nick DiGiovanni, he demonstrates how to make tanghulu using a variety of fruits, including some exotic options. The process is simple: heat sugar and water to a specific temperature, dip the fruit, and cool it quickly to create that satisfying crunch.
Ingredient notes
- The recipe calls for 2 cups of sugar and 1 cup of water. Adjust the quantities based on how many fruits you plan to coat.
Tips from Nick DiGiovanni’s video
- Do not stir the sugar and water mixture while it heats; this can cause crystallization and ruin the coating.
- Heat the mixture until it reaches 300°F (about 150°C) for the perfect hard crack stage, which is essential for a crunchy texture.
- After dipping the fruits, immediately plunge them into a cold water bath to harden the sugar coating quickly.
Good to know
- What fruits can I use for tanghulu?
- You can use a variety of fruits, including strawberries, grapes, kiwis, and even exotic fruits like rambutan and dragon fruit.
- How long does it take to make tanghulu?
- The total time for making tanghulu is about 30 minutes.
- What temperature should the sugar mixture reach?
- The sugar mixture should be heated to 300°F (about 150°C) to achieve the hard crack stage.
- How do I clean the pan after making tanghulu?
- To clean the pan, add water and boil over high heat to dissolve the sugar residue.
No life story here — the video and the recipe are the whole point. All credit to Nick DiGiovanni: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Combine sugar and water in a pot over medium-high heat. Do not stir.
- 2
Allow the mixture to heat until it reaches 300°F (about 150°C).
- 3
Turn off the heat and dip your prepared fruits into the sugar mixture.
- 4
Immediately plunge the dipped fruits into a cold water bath to harden the sugar coating.
- 5
To clean the pan, add water and boil over high heat to dissolve the sugar residue.
Heads up — we had to guess a little:
- The quantity of sugar and water was inferred from the description of the recipe.
Credit where it’s due: this recipe was transcribed from Nick DiGiovanni’s original video on YouTube. Follow them there — it’s their dish.
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