Korean Tanghulu Sugar-Coated Fruit Skewers Recipe
Tanghulu is a traditional Chinese snack featuring fresh fruit skewers coated in a crisp, sweet hardened sugar syrup. This recipe uses green grapes and strawberries, creating a delightful combination of juicy fruit with a crunchy candy shell. Perfect for a fun treat or party snack, Tanghulu is both visually appealing and deliciously satisfying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 skewers
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Fruit
- 1 cup green grapes, rinsed and patted dry very well
- 10 to 12 small strawberries, approximately 1 ½ inch in size
Sugar Syrup
- 2 cups granulated sugar
- 1 cup water
- 2 tablespoons light clear corn syrup
Instructions
- Prepare the baking sheet: Line a medium sized baking sheet with parchment paper and set aside to place the finished candied skewers on.
- Prep the fruit: Rinse green grapes and strawberries under cool water and pat dry thoroughly. Hull strawberries carefully by removing stems and leaves without creating large holes, then place all the fruit on separate plates.
- Skewer the fruit: Using the sharp end of a 7-8 inch wooden skewer, thread 2-3 fruits onto each skewer, either separately or mixed. Arrange the skewers on a plate and set aside while preparing the sugar syrup.
- Make the sugar syrup: In a 3-quart heavy-duty saucepan, combine granulated sugar, water, and corn syrup—do not stir the mixture to avoid crystallization. Attach a candy thermometer and heat the mixture on medium-low until it boils and reaches 300°F (hard crack stage), turning a light golden amber color. This takes 20-30 minutes; avoid rushing or increasing heat abruptly to prevent burning.
- Dip the fruit skewers: Once the syrup is ready, turn off the heat. Quickly dip each fruit skewer into the hot syrup, allowing excess to drip off, then place the coated skewers on the prepared parchment-lined baking sheet. Work quickly as the syrup will harden as it cools.
- Cool and serve: Allow the candy-coated fruit skewers to cool completely so the sugar hardens to a crisp coating. Once set, the Tanghulu are ready to be served and enjoyed.
Notes
- Ensure fruit is completely dry before dipping, as moisture can prevent the sugar coating from hardening properly.
- Use a candy thermometer for accurate temperature to avoid undercooked or burnt sugar.
- Be cautious while handling hot syrup to avoid burns.
- Work swiftly when dipping to prevent premature hardening of the sugar syrup on skewers.
- If sugar burns, discard and restart the syrup to avoid a bitter taste.
