How to make Tanghulu

If you’ve ever found yourself hypnotized by a video of someone biting into a glossy, sugar-coated strawberry with a crack so satisfying it could end a bad mood instantly—congrats, you’ve just been introduced to Tanghulu. This shiny snack is a crunchy, sweet, juicy fruit skewer wrapped in a hard candy shell, and it’s basically edible glass.

Originally from Northern China, Tanghulu was traditionally made with Chinese hawthorn berries. These days, though, anything goes—strawberries, grapes, tangerine slices, blueberries, kiwi, pineapple chunks—you name it. As long as it’s not too soft or watery, you can turn it into Tanghulu.

What makes it magical is the texture contrast. The candy shell is hard and shatters under your teeth with a deeply satisfying crunch, while the fruit inside bursts with juicy freshness. It's candy-meets-nature in a perfectly balanced bite. Plus, it's beautiful—each skewer looks like it belongs in a high-end confectionery window. And when you realize it’s made with just two ingredients and no fancy equipment? Even better.

Tanghulu is one of those things that looks complicated but is shockingly easy to pull off—as long as you follow a couple of golden rules. Number one: make sure your fruit is completely dry. Number two: sugar syrup waits for no one. Once it’s at the perfect stage, you've got about five minutes to get dipping. So prep everything in advance and be ready to move fast when the time comes.

Whether you’re making Tanghulu for a party platter, a romantic treat, or just to impress your Instagram followers, it’s guaranteed to turn heads (and maybe crack a few molars if you’re not careful—so, bite responsibly).

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Ingredients (makes 6–8 skewers):

• Fresh strawberries – 16–20 (washed and thoroughly dried)

• White sugar – 300g

• Water – 150ml

• Wooden skewers – 6 to 8

• Optional fruit: grapes, blueberries, kiwi, tangerines

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Step-by-Step Instructions:

1. Wash and dry your fruit (10 minutes):
This step is so important I’m mentioning it twice: make sure your fruit is 100% dry. If there’s water on the surface when it hits the sugar syrup, it will cause the sugar to crystallize and ruin the coating. Once washed and dried, skewer your fruit—two or three pieces per stick depending on size.

2. Make the sugar syrup (10–12 minutes):
In a small saucepan, combine the sugar and water. Place over medium heat and bring to a boil. Do not stir—just swirl the pan occasionally. Let the syrup cook until it reaches 150°C (300°F) on a candy thermometer. This is known as the hard crack stage. It should look clear and just slightly golden. If you don’t have a thermometer, you can dip a spoon into the syrup and then into a glass of cold water—it should harden into brittle threads.

3. Dip and coat the skewers (2–3 minutes):
Once your syrup is ready, immediately remove it from the heat. Working quickly, dip each skewer into the syrup and swirl gently to coat the fruit. Let the excess drip off, then place the skewers on a silicone mat or parchment-lined tray. You’ll notice the candy hardens almost instantly.

4. Cool and serve (10 minutes):
Let the Tanghulu sit at room temperature until completely cool and hardened. No need to refrigerate—just serve and enjoy right away. The sugar shell should be crisp and glassy. Tanghulu is best eaten the same day it's made.

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Pro Tips for Tanghulu Perfection

• Use a thermometer if you have one. It removes the guesswork and helps you avoid burning the syrup.

• Don’t stir the syrup—that can cause crystallization. Just swirl the pan.

• Prep everything before the sugar is ready. Once it hits the right temp, you’ll need to work quickly.

• Eat the same day. Tanghulu doesn’t store well—humidity can make the sugar go sticky. So serve it fresh and show it off while it’s still gorgeous.