What is Tanghulu?
For those unfamiliar, tanghulu consists of fruit skewers coated in a hardened, clear sugar syrup. Traditionally made with sour hawthorn berries, tanghulu can now be crafted using almost any fruit, including strawberries and even cherry tomatoes. Although this snack is typically sold from street carts during winter in northern China—since the sugar coating melts in the summer heat—it has expanded its reach to cities across China, Japan, Korea, and even the U.S.
Line a rimmed baking sheet with parchment paper. Wash the grapes and strawberries, then dry them thoroughly. Separate the clementine into segments and remove any excess pith.
Combine the sugar, corn syrup, honey, and 1/4 cup of water in a medium saucepan. Stir until the sugar is completely moistened. Bring to a boil over medium-high heat and cook until the syrup reaches 300°F (using a candy thermometer), about 8 to 10 minutes.
While the syrup is cooking, skewer the fruit:
Once the syrup reaches the correct temperature, remove the saucepan from the heat and set it on a heatproof surface. Tilt the pan so the syrup pools on one side. Working one skewer at a time, dip the fruit in the syrup and rotate it to coat completely. Gently shake off excess syrup over the pan and place the skewer on the parchment-lined baking sheet. Allow it to harden for about 10 minutes.
Repeat with the remaining fruit. As the syrup level decreases, use a spoon to help coat the fruit. Serve immediately.
(Tanghulu )
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If there’s leftover syrup, you can make honey candy! Reheat the syrup over low heat until it melts again, then pour it onto the parchment-lined baking sheet. Once hardened, break it into small pieces and enjoy as candy, or use it to sweeten your tea.
