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Tanghulu is a delightful Chinese street snack where fresh fruit is skewered and coated in a crunchy, sweet sugar glaze.
Craving something sweet? Let’s whip up some tanghulu—the viral candied fruit sensation from China! Perfectly portioned for one, this recipe will have you dancing with joy (and sugar rushes). Get ready to coat your favorite fruits in a glossy, crunchy sugar shell with all the deets you need. Let’s get your kitchen stickier than a toddler armed with maple syrup!
Tanghulu: The Bedazzling Sugary Skewers
Welcome to the world of Tanghulu! This eye-catching, crunchy and sweet Chinese street food involves skewering fruits and dipping them in molten sugar. Tanghulu looks like fruit jewelry and offers a satisfying sound of crackling sugar in every bite. Brace yourself for a tasty adventure!
- Cooking Method: Boiling and coating
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Cuisine Type: Chinese
Ingredients
- 6-8 small strawberries (or any fruit of choice)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 bamboo skewer
- Parchment paper
Cooking Instructions
- Wash and thoroughly dry the strawberries. Pierce them onto the bamboo skewer, leaving some space between each one.
- Line a baking sheet with parchment paper. (Don’t skip it, you’ll thank me later!)
- In a small saucepan, combine 1/2 cup sugar and 1/4 cup water. Stir until sugar dissolves.
- Bring the mixture to a boil over medium heat. Let it boil without stirring for about 5-8 minutes. Keep an eye on it like a hawk! The syrup should reach a light golden color and hard crack stage (about 300°F or 150°C). No thermometer? Test a drop in cold water; it should harden instantly.
- Quickly, but carefully, dip each strawberry in the hot syrup, coating it entirely. Allow excess syrup to drip off before placing it on the parchment paper.
- Let the Tanghulu cool for a few minutes until the sugar hardens. Voila! Your dazzling, crunchy treat is ready!
Suggestions
Feeling fruity? Swap strawberries for grapes, apple slices, or cherries. Want some pizazz? Lightly sprinkle with sesame seeds or edible glitter after coating. Pro tip: Ensure fruits are bone-dry before dipping to avoid sugary splatters. For a dramatic flare, try using colorful fruits. Oh, and remember – don’t lick the hot syrup! Mark my words, it’s as hot as dragon breath!
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