Description
Strawberry Tanghulu is a traditional Chinese snack featuring fresh strawberries coated in a crisp, shiny sugar candy shell. This recipe offers a delightful combination of sweet, tart, and crunchy textures, making it a perfect treat for parties or an elegant homemade dessert. The strawberries are skewered and dipped into a hot sugar syrup that hardens to create a beautiful glassy coating.
Ingredients
Scale
Fruits
- 1 pound fresh strawberries (about 12-15)
Syrup
- 1 cup granulated sugar
- 1/2 cup filtered water
- 1 tablespoon lemon juice
Other
- 6 wooden skewers
Instructions
- Prepare Strawberries: Wash and dry the strawberries thoroughly to remove any dirt or moisture, ensuring the sugar coating will stick properly.
- Skewer the Strawberries: Insert wooden skewers through the tops of each strawberry, aiming to place three to four strawberries on each skewer evenly.
- Make Sugar Syrup: In a saucepan over medium heat, combine granulated sugar and water. Stir occasionally until the sugar fully dissolves, then bring to a gentle simmer. Continue cooking until the syrup reaches the soft ball stage, approximately 240°F (115°C) on a candy thermometer.
- Add Lemon Juice: Remove the saucepan from heat and quickly stir in the lemon juice to prevent sugar crystallization and add a slight tang to the syrup.
- Dip Strawberries: Carefully dip each skewer of strawberries into the hot syrup, coating them completely. Allow any excess syrup to drip off before placing the skewers on parchment paper to set.
- Cool and Set: Let the coated strawberries cool at room temperature until the sugar hardens into a smooth, shiny candy shell, typically about 15-20 minutes.
Notes
- Make sure to dry the strawberries completely before dipping to avoid sugar clumps.
- Use a candy thermometer for accurate syrup temperature to get the perfect coating consistency.
- Work quickly when dipping strawberries, as the syrup hardens fast.
- Store Tanghulu at room temperature and consume within 24 hours for the best texture.
- Wooden skewers can be soaked in water beforehand to prevent burning during any extended candying process if adapted.
