How to Make Tanghulu (Candied Fruit) Recipe

Tanghulu Recipe:

Tanghulu:

A sweet and crunchy snack with 3 ingredients’.

What is Tanghulu?

Introduction:

Tanghulu is a popular Chinese fruit snack.
Tang" in Chinese means "sugar" or "candy," and "hulu" means "gourd" or "calabash."

Derivation:

The recipe is originated from traditional Chinese candied fruit recipes, which date back to the Song Dynasty (960-1279 AD).
Overtime street vendors and cooks modified it and make the modern version “Tanghulu”.

Ingredients/Components of Tanghulu:

Before to start this recipe we need 3 main and simple ingredients that are as,

Fruit:

Tanghulu traditionally has hawthorn berries but you can use any fruit of your choice. I am using grapes and strawberries. I think Tanghulu is best with sour and tart

fruits to balance out the sweetness of the candy coating.

Sugar: 

Sugar creates the hard candy coating and adds sweetness to the fruits. Use white sugar or imperial granular sugar.

 Water:

Water is also use for making this recipe because Water helps turn the sugar into clear, amber syrup instead of brown caramel.

Equipment used for making Tanghulu:

Skewers 
Pot 

Recipe:

STEPS for preparing TANGHULU :

STEP No 1:

Wash the fresh fruits (grapes and strawberries, etc.)
Dry the fruit with clean towel to remove the moisture .
Remove any stem or leave from the fruit means (Cutting).

STEP No 2:

Make the solution of water and sugar whether the quantity is 1:1 in the pan.
Boil the solution with in the pan having small heat is provide and heated up to where water and sugar are totally dissolve and check the temperature that is about 300F or 150C .

Slowly cool down the syrup of sugar for 5 to 7 minute whether syrup is slightly thick.

STEP No 3:

Skewer the prepared fruits onto wooden skewers.
Leave a small space between each piece of fruit.

STEP No 4:

Dip the skewered fruits into hot sugar thick syrup, coat it evenly.
Use any equipment to coat it for best result.

STEP No 5:

Place the coated fruit on the wire rack or tray , for the excess syrup removing.

Let the Tanghulu cool and harden as well , it takes some time that is about 30 minutes to an hour .

OPTIONAL STEP :

Mix a small amount of sugar and water on it to make it more attract full and shiny.
NOTE: If you want to add the color or flavor to the TAGHULU, you can add the few drops of food coloring or flavors (vanilla or strawberry extract) but remember that this is added in the sugar syrup before coating the skewered fruit.

FAQs and its answer:

Q: What fruit can be used for this recipie?

A .Mostly horthorn berries, but we can use other fruits like strawberry, grapes, kiwi slices, cherries, pineapples chunks etc.

Q: How do I know when the sugar syrup is ready?

A: The sugar syrup is ready when it reaches the "hard crack" stage, which is around 300°F (150°C). You can use a candy thermometer to monitor the temperature. If you don't have a thermometer, you can drop a bit of syrup into a bowl of cold water; it should form hard, brittle threads.

Q: My syrup crystallized. What did I do wrong?

A: Sugar crystallization can occur if the mixture is stirred after it starts to boil or if sugar crystals form on the sides of the pot. To prevent this, avoid stirring once the sugar dissolves, and brush down the sides of the pan with a wet pastry brush to prevent crystals from forming.

Q: Can I make Tanghulu without a candy thermometer?

A: Yes, you can. If you don't have a candy thermometer, use the cold water test. Drop a small amount of the syrup into a bowl of cold water. If it hardens instantly and breaks with a snap, it's at the hard crack stage and ready for dipping.

Q: Why did my Tanghulu turn sticky after a while?

A: Tanghulu can become sticky if exposed to humidity. The candy coating absorbs moisture from the air, causing it to lose its crunch. It's best to consume Tanghulu immediately after it's made for the best texture.

Q: Is corn syrup necessary for Tanghulu?

A: No, corn syrup is optional. It helps prevent sugar crystallization and gives the candy a shinier appearance, but you can make Tanghulu without it. Just be more cautious to prevent the sugar from crystallizing.

Q: Can I store Tanghulu for later?

A: Tanghulu is best enjoyed fresh. If you need to store it, keep it in an airtight container at room temperature for a few hours. However, the candy coating may become sticky over time due to moisture in the air.

Q: What can I do if the sugar coating becomes too thick?

A: If the coating is too thick, it means the syrup cooled down too much before you dipped the fruit. To avoid this, work quickly when dipping the fruit and try to maintain the syrup's temperature by keeping it over low heat.

Q: Can I use artificial sweeteners instead of sugar for the coating?

A: No, artificial sweeteners won't work the same way as sugar for making a hard candy coating. The process of caramelizing sugar is what creates the hard shell on Tanghulu.

Q: Why did my candy coating turn yellowish instead of clear?

A: If the syrup is cooked for too long or at too high a temperature, it can start to caramelize, resulting in a yellowish color. To achieve a clear candy coating, make sure to remove the syrup from heat once it reaches the hard crack stage (150°C).

Q: Can I add flavors to the candy coating?

A: Yes, you can add a few drops of flavor extracts (like vanilla or almond) to the syrup after it reaches the desired temperature. Be cautious, though, as adding too much liquid can affect the texture of the candy.

Q: Is Tanghulu suitable for kids?

A: Yes, Tanghulu can be a fun treat for kids, but it should be eaten with caution. The hard candy shell can pose a choking hazard, especially for very young children. Always supervise children while they enjoy Tanghulu.

ENJOY:
 Your TANGHULU is ready then enjoy it in a great pleasant and partner for a best experience as well as for pleasure.