Making Tanghulu, the popular Chinese fruit candy that’s become a sensation on social media, is quite straightforward. The basic ingredients you need are fresh fruit like strawberries, sugar, and water. Here’s a summarized version of the process:
- Prepare the Fruit: Clean your chosen fruit (like strawberries) and pat them dry. You can skewer them, which is typical for Tanghulu.
- Make the Sugar Syrup: In a saucepan, combine sugar and water. Heat the mixture on low until the sugar dissolves, then increase the heat to medium. The syrup is ready when it reaches around 300°F (150°C). This can be tested with a candy thermometer or by dropping a bit of the syrup into cold water to see if it forms hard, brittle threads.
- Coat the Fruit: Once the syrup is ready, quickly dip the fruit in it, ensuring it’s fully coated. Then place the coated fruit on parchment paper to cool and harden. The sugar coating should become hard and clear.
- Serve: Tanghulu is best enjoyed immediately after it’s made, as the sugar coating is crisp and the fruit is fresh.
Some variations of the recipe include adding agar agar powder to help the candy coating stay hard and crunchy longer, and bicarbonate soda for easy cleanup and as a way to create Honeycomb candy with leftover syrup.
Remember to be cautious as the sugar syrup gets very hot and can cause burns. It’s also important to work quickly to prevent the syrup from burning or the fruit from overheating.
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