Strawberry Tanghulu Recipe (Chinese Candied Fruit)

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Strawberry Tanghulu is a festive Chinese street treat that transforms fresh, juicy strawberries into irresistible, candy-coated jewels.

This easy-to-make recipe involves skewering ripe strawberries and dipping them in a glossy sugar syrup, which hardens into a satisfyingly crunchy shell. The contrast between the sweet, brittle coating and the tart, succulent berries creates a burst of flavors and textures in every bite.

Perfect for festive occasions or a fun weekend project, Strawberry Tanghulu offers a visually stunning and deliciously sweet experience that’s as fun to make as it is to eat!

Strawberry Tanghulu Chinese Candied Fruit

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Strawberry Tanghulu Recipe

Note: The printable and sharable recipe can be found at the end of this article.

Only a handful of simple ingredients, plus a few kitchen tools, are needed in this easy tanghulu recipe.

Ingredients For Tanghulu
10-12 large fresh strawberries
1 cup granulated sugar (white sugar)
1/2 cup water
Ice cubes

Other Tools and Supplies
Wooden skewers
Baking sheet with cooking spray, parchment paper or silicone mat
Candy thermometer (optional)

PRO TIP: If you don’t have a candy thermometer, you can use a cold water test to know when it’s ready. Let the hot sugar syrup boil for about 5 minutes. Dip a spoon in ice cold water, then dip it into the syrup. If ready, it will harden immediately. If not, continue to boil and test in 1-minute increments.

How To Make Strawberry Tanghulu

Strawberry Tanghulu Chinese Candied Fruit Recipe Steps
Strawberry Tanghulu Chinese Candied Fruit Recipe Steps 2
  1. Prepare a sheet pan or baking sheet. Spray with cooking spray, line with parchment paper or use a non-stick mat.
  2. Wash your strawberries or other firm, tart fruit you prefer.
  3. Prepare a large bowl filled with ice water.
  4. Add the strawberries to the bamboo skewers. Add as many as you like, but 2-3 pieces is a good place to start. Pierce the fruit from top to bottom, starting at the stem.
  5. In a small saucepan, add the sugar, then pour the water in. Stir very gently as needed to cover the sugar and combine.
  6. On high heat, bring the sugar water mixture to a boil. Using a candy thermometer, boil until the temperature of the sugar syrup is 300°F (hard crack stage).
  7. When the sugar solution is ready, remove from the heat. Dip the fruit skewers directly into the mixture. It may be helpful to tilt the pan to the side so the sugar pools to one side. You could also carefully spoon the sugar over the fruit. Allow excess sugar to drip back into the pot.
  8. Immediately dip the coated strawberries into the ice water bath to cool and harden the sugar coating. Remove and pat dry.
  9. Place the fruit skewer on the prepared baking sheet.
  10. Serve the strawberry tangulu skewers chilled and crispy!

PRO TIP: Tanghulu tastes best when eaten right away. However, they can be stored in the refrigerator in an airtight container. This snack is very sensitive to moisture and humidity.

Yield: About 10-12 strawberries

Strawberry Tanghulu (Chinese Candied Fruit)

Easy Tanghulu Recipe

Strawberry Tanghulu is a festive Chinese street treat that transforms fresh, juicy strawberries into irresistible, candy-coated jewels using only a handful of simple ingredients.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 10-12 large fresh strawberries
  • 1 cup granulated sugar (white sugar)
  • 1/2 cup water
  • Ice cubes

Tools & Equipment

  • Bamboo Skewers
  • Baking sheet with cooking sprary, parchment paper or silicone baking mat
  • Candy Thermometer (optional)

Instructions

  1. Prepare a sheet pan or baking sheet. Spray with cooking spray, line with parchment paper or use a non-stick mat.
  2. Wash your strawberries.
  3. Prepare a large bowl filled with ice water.
  4. Add the strawberries to the bamboo skewers. Add as many as you like, but 2-3 pieces is a good place to start. Pierce the fruit from top to bottom, starting at the stem.
  5. In a small saucepan, add the sugar, then pour the water in. Stir very gently as needed to cover the sugar and combine.
  6. On high heat, bring the sugar water mixture to a boil. Using a candy thermometer, boil until the temperature of the sugar syrup is 300°F (hard crack stage).
  7. When the sugar solution is ready, remove from the heat. Dip the fruit skewers directly into the mixture. It may be helpful to tilt the pan to the side so the sugar pools to one side. You could also carefully spoon the sugar over the fruit. Allow excess sugar to drip back into the pot.
  8. Immediately dip the coated strawberries into the ice water bath to cool and harden the sugar coating. Remove and pat dry.
  9. Place the fruit skewer on the prepared baking sheet.
  10. Serve the strawberry tangulu skewers chilled and crispy!

Notes

You can also experiment with different types of fruits including mandarin oranges, blueberries, kiwi, pineapple, bananas, grapes and even cherry tomatoes.

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Meet Micky Reed, your go-to snack expert and creator of The Three Snackateers—a hub for all the best sweets and treats to make, try, and buy. From whipping up collaborations with industry giants like Ben & Jerry's to being featured on Delish and PopSugar, Micky's delicious adventures are causing a stir in the foodie world. You can find Micky on IG and Pinterest.

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