Tanghulu (Candied Fruit Skewers) is a traditional Chinese recipe for a classic street food dessert of fruit threaded on skewers that are served wth a candy coating. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Candied Fruit Skewers (Tanghulu).
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Tanghulu, also known as Candied fruit, is an irresistible Chinese street food that consist of skewered fruit coated in hardened sugar syrup. This creates a sweet crunchy shell around the fruit that makes for the perfect bite every time. Tangulu is sure to change the way you eat fruit forever.
If you want something different to toffee/candy apples for Halloween or Bonfire Night this year, then these are the way to go.
Ingredients:
Suitable Fruit for Bamboo Skewers:
Strawberries
Blueberries
Grapes
Cherry Tomatoes
Melon Balls
Tangerine Segments
Cherries
Pineapple Wedges
banana slices
Tanghulu Recipe:
400g Organic White Sugar
250ml Water
2 tbsp Glucose Syrup
2 tsp Agar-agar Powder
½ tsp Cream of Tartar
Honeycomb:
1 tsp Bicarbonate of Soda aka baking soda
Method:
Select fresh strawberries or other suitable fruit, wash them, and pat them dry with a clean kitchen towel. Lay the strawberries on bamboo skewers. I’d suggest no more than 3 strawberries to a skewer, as too many could become top heavy and may be difficult to cover in the sugar syrup.
Combine the caster sugar, water, glucose syrup, agar agar powder, and cream of tartar to a saucepan. Mix all the ingredients well and increase the burner to medium-high. Bring the water and sugar mixture in the pan to a boil. Once the mixture starts boiling, do not stir, to prevent sugar crystallization.
It takes around 10-15 minutes, and the bubbles will be starting slow down. Start doing temperature test when sugar syrup starts turning yellowish. Reduce the heat to low and begin using a food thermometer to check. The range of temperature is 149-154°C (if too low, the sugar will be soft and sticky, if too high, the sugar syrup will start burning and taste bitter). If you do not have a food thermometer, you can use water testing method.
When the syrup reaches the right temperature, turn the heat to low heat. Tilt your saucepan and immerse your fruit skewers into the sugar mixture one by one to coat the fruits until completely covered. Place each fruit skewer on your sheet pan with a parchment paper without overlapping. Sugar coating should harden instantly. Artfully and enjoy every bite!
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