Whether you want to eat something that tastes like summer, reminisce with the food markets in Asia, or simply want to try out your own ASMR eating video, this candied strawberries recipe is for you.
This treat is also known as Tanghulu in Asia, and it is very popular in countries like China, Japan, Korea, and Taiwan. It dates back to the Song dynasty and is traditionally made using hawthorn fruit – today it is also prepared using other fruits like strawberries, kiwi, blueberries, pineapples, etc. Besides the choice of fruit, tanghulu can have variations such as sesame seed sprinkled on (for a nutty flavor) or the fruits hollowed out and filled with bean paste. Have fun with this recipe!
Candied Strawberries (Tanghulu)
Ingredients
- 15 strawberries or your choice of fruit
- 1 ½ cup sugar
- ½ cup water
- ⅓ cup corn syrup
- 1 tbsp sesame seeds
Instructions
Preparation
- Cut the stems off the strawberries, then skewer 3 strawberries together. Line a sheet pan with wax paper.
- Add the sugar, corn syrup, and water to a pot. Bring to a boil and stir occasionally. Bring the mixture to 300-310 °F (in candy-making terms, this is the “hard crack” temperature range) then remove from heat and immediately start dipping.
Candying
- Evenly coat all sides of the strawberries. We use a spoon to prevent us from dipping the skewers upside down, risking the strawberries to fall off.
- (optional) For a nuttier flavor, immediately sprinkle sesame seeds. Sprinkle the sesame seeds fast so that it sticks to the candy shell! Lay on the wax paper-lined sheet pan and let cool for 5 min.
Notes
- If you do not have a candy thermometer, take a bowl of cold water and a metal spoon. Every few minutes or so, while you are making the candy liquid, take a small spoonful and drop it into the water. Let it cool for 10 seconds, then pick it up and see if it cracks like a brittle shell or potato chip. Be careful not to burn yourself!
- Best to eat immediately after cooling! The hot sugar will add heat to the strawberry, causing it to ripen much faster. In addition, the strawberry contains water and will cause the hard shell to soften, then drip off into a sticky mess!
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