Tanghulu Recipe

Strawberries: Fresh, ripe, and firm strawberries are ideal for this recipe. They provide the juicy base that contrasts with the hard candy coating.

Sugar: Granulated sugar is used to create the candy coating. It melts and hardens to form a crunchy shell around the fruit.

Water: Water is combined with sugar to create the syrup that will coat the strawberries. It helps dissolve the sugar and allows it to reach the right temperature for candying.

When making tanghulu, ensure that your strawberries are completely dry before dipping them into the sugar mixture. Any moisture on the fruit can cause the sugar coating to become sticky and not harden properly.

• strawberries - Substitute with grapes: Grapes have a similar size and sweetness, making them a great alternative for tanghulu.

• strawberries - Substitute with blueberries: Blueberries are small and sweet, providing a different but delightful flavor for tanghulu.

• sugar - Substitute with honey: Honey can be used to create a similar hard candy coating, though it may have a slightly different texture and flavor.

• sugar - Substitute with maple syrup: Maple syrup can be boiled to create a hard candy coating, offering a unique flavor twist.

• water - Substitute with fruit juice: Using fruit juice instead of water can add an extra layer of flavor to the candy coating.

• water - Substitute with coconut water: Coconut water can provide a subtle, tropical flavor to the tanghulu coating.

• Allow the strawberries to cool completely on the parchment paper before storing. This ensures the sugar coating hardens properly.

• Store the tanghulu in an airtight container at room temperature. This helps maintain the crispness of the sugar coating.

• If you need to store them for a longer period, place the container in the refrigerator. This can help extend their shelf life, but be aware that the sugar coating might become slightly sticky due to moisture.

• For freezing, line a baking sheet with parchment paper and place the tanghulu on it, ensuring they do not touch each other. Freeze until solid.

• Once frozen, transfer the tanghulu to a freezer-safe bag or container. This prevents them from sticking together and makes it easier to grab a few pieces at a time.

• When ready to enjoy, remove the desired amount from the freezer and let them sit at room temperature for a few minutes. This allows the sugar coating to regain its crispness.

• Avoid storing tanghulu in humid environments, as moisture can cause the sugar coating to become sticky and lose its crunch.

• If the sugar coating becomes sticky, you can place the tanghulu in a cool, dry place for a short period to help it regain its texture.

• Oven Method: Preheat your oven to 250°F (120°C). Place the Tanghulu on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until the sugar coating starts to glisten. Remove and let cool slightly before enjoying.

• Microwave Method: Place the Tanghulu on a microwave-safe plate. Heat on low power for 10-15 seconds. Check to see if the sugar coating has softened slightly. If not, continue to heat in 5-second intervals until desired consistency is reached. Be cautious not to overheat, as the sugar can burn quickly.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the Tanghulu in the skillet and gently roll them around for 1-2 minutes, or until the sugar coating begins to soften. Remove from heat and let cool slightly before serving.

• Steam Method: Fill a pot with a small amount of water and bring to a simmer. Place the Tanghulu on a heatproof plate and set it over the simmering water, ensuring the plate does not touch the water. Cover and steam for 1-2 minutes, or until the sugar coating softens. Remove carefully and let cool slightly before enjoying.

• Skewers: Used to hold the strawberries securely while dipping them into the sugar mixture.

• Saucepan: Essential for heating and dissolving the sugar and water mixture to the right temperature.

• Candy thermometer: Crucial for ensuring the sugar mixture reaches 300°F (150°C), the hard crack stage.

• Baking sheet: Provides a flat surface for the coated strawberries to cool and harden.

• Parchment paper: Prevents the coated strawberries from sticking to the baking sheet.

• Measuring cups: Used to accurately measure the sugar and water.

• Wooden spoon: Ideal for stirring the sugar and water mixture as it heats.

• Cooling rack: Optional, but can be used to allow air circulation around the strawberries as they cool and harden.

Prepare ingredients ahead: Wash and dry the strawberries in advance to save time when you start cooking.

Use a candy thermometer: This ensures the sugar mixture reaches the correct temperature quickly and accurately.

Line your baking sheet: Prepare the parchment paper on the baking sheet before you start dipping the strawberries.

Work in batches: Dip a few skewered strawberries at a time to ensure they are evenly coated and to speed up the process.

Cool quickly: Place the coated strawberries in a cool area or use a fan to speed up the hardening process.