Tanghulu Recipe

Strawberries: Fresh and ripe, these will be the base of your Tanghulu. Make sure they are washed and dried thoroughly.

Sugar: This will be melted and used to create the hard candy coating for the strawberries.

Water: Combined with sugar to create the syrup that will coat the strawberries.

When making tanghulu, ensure that the 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. Additionally, use a candy thermometer to accurately measure the temperature of the sugar syrup; it needs to reach exactly 300°F (150°C) to achieve the perfect crunchy texture.

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

• strawberries - Substitute with blueberries: Blueberries are small and can be easily coated with the sugar syrup, providing a different but delightful flavor.

• sugar - Substitute with honey: Honey can be used to create a similar hard candy coating, though it will impart a distinct flavor and may be slightly softer.

• sugar - Substitute with maple syrup: Maple syrup can be boiled to a similar consistency as sugar syrup, offering a unique taste and a slightly different texture.

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

• To keep your tanghulu fresh and crunchy, store them in an airtight container at room temperature. Avoid refrigerating as it can make the sugar coating sticky.
• If you need to store them for a longer period, place the tanghulu in a single layer on a baking sheet lined with parchment paper. Freeze for about 1-2 hours until the sugar coating is firm.
• Once frozen, transfer the tanghulu to a freezer-safe container or a resealable plastic bag. Ensure they are in a single layer to prevent sticking.
• When ready to enjoy, let the tanghulu sit at room temperature for a few minutes to slightly soften. Avoid microwaving as it can melt the sugar coating.
• For best results, consume the tanghulu within a month of freezing to maintain optimal texture and flavor.

• 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 until the sugar coating starts to soften slightly. Be careful not to overheat, as the sugar can melt too much.

• Use a microwave-safe plate and place the tanghulu on it. Microwave on low power for 10-15 seconds. Check to see if the sugar coating has softened. If not, continue in 5-second intervals until you reach the desired consistency.

• If you have an air fryer, set it to 250°F (120°C). Place the tanghulu in the basket and heat for 3-5 minutes. This method helps maintain the crispiness of the sugar coating while warming the strawberries.

• For a stovetop method, heat a non-stick skillet over low heat. Place the tanghulu in the skillet and cover with a lid. Heat for 2-3 minutes, turning occasionally to ensure even warming. This method is quick and helps retain the crunch.

• If you prefer a more traditional approach, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the tanghulu in the top pot and cover. Heat for 5-7 minutes, stirring occasionally to ensure even warming. This gentle method prevents the sugar from melting too much.

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

• Saucepan: Essential for heating and combining the sugar and water to create the candy coating.

• Candy thermometer: Crucial for monitoring the temperature of the sugar mixture to ensure it reaches 300°F (150°C).

• 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 for the recipe.

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

• Cooling rack: Optional, but useful for allowing air to circulate around the strawberries as they cool and harden.

Prepare ingredients in advance: Wash and dry the strawberries ahead of time to streamline the process.

Use a candy thermometer: This ensures the sugar mixture reaches the correct temperature quickly without constant monitoring.

Skewer efficiently: Skewer all the strawberries before starting to heat the sugar mixture to save time.

Line baking sheet early: Have your parchment paper lined baking sheet ready before you start dipping the strawberries.

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