Easy Candied Strawberries (Tanghulu) Recipe

Introducing our Strawberry Tanghulu recipe!

Strawberry tanghulu is a candied strawberry skewer renowned for its satisfying crunchy sugar coating enveloping fresh, ripe strawberries. This snack is a modern interpretation of the traditional Chinese candied hawthorn treat.

This recipe for strawberry tanghulu can be easily adapted for a variety of fruits, such as grapes, mandarins, or kiwis.

Additionally, the corn syrup is optional, as it is primarily used to help extend the life of the sugar coating.

If you love to make easy and sweet treats, check out more of our dessert recipes like Hachiya Persimmon Float or Pandan Coconut Rice Krispie Treats!

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Table of Contents

What is Tanghulu?

Tanghulu is a candied fruit snack that has been enjoyed across Asia for centuries.

Originating during the Song dynasty (960-1279 AD), the traditional tanghulu was made using hawthorn fruit and was believed to have medicinal properties.

In recent years, this candied fruit treat has also gained popularity in America, driven by the popularity of TikTok mukbangs and social media trends.

In our city of Los Angeles, it’s now common to find tanghulu vendors at summer night markets or in Korean-style cafes.

While traditional tanghulu used only hawthorn fruit, modern recipes have expanded to incorporate a variety of other fruits, such as strawberries, grapes, mandarins, kiwi, blueberries, and pineapples.

Additionally, tanghulu can be further customized with variations like sesame seed toppings or the fruits being hollowed out and filled with bean paste.

Tanghulu Tips For Success

Making tanghulu at home is surprisingly easy, but speed and precision are crucial. Review these helpful tips before starting your tanghulu-making session!

Preparing the strawberries: Thoroughly pat the strawberries dry with a paper towel. Carefully trim the stems off the strawberries, taking care not to remove too much of the skin.

The surface of the strawberries is crucial for the candy coating to adhere properly. Exposed flesh can cause the candy coating to melt faster.

Get everything ready before you start heating the sugar. Skewer the strawberries and have them waiting to dip. Line a baking sheet with parchment paper to place the freshly coated strawberries

Once the sugar is at the right temperature, you’ll need to work quickly so you won’t have time to set up your station then.

Using a candy thermometer is ideal, as it will remove any guesswork and put your mind at ease. However, if you don’t have one, you can still make this recipe using the cold water test.

All you need is a bowl of cold water and a metal spoon. We’ve made this tanghulu recipe before without a thermometer, and it just took a few rounds of practice to get the hang of it.

When dipping the fruit skewers, tilt the saucepan to one side so the sugar climbs up the pan’s sides. Quickly dip the skewer to lightly coat the bottom, then just flip it once to cover the top half.

Avoid dipping the skewer multiple times, as that can create air bubbles or make the sugar coating too thick.

Equipment

• saucepan
• Candy Thermometer
• Wooden Skewers
• parchment paper
• Sheet Pan

Ingredients

• 15 strawberries or your choice of fruit
• 1 ½ cup sugar
• ½ cup water
• ⅓ cup corn syrup (optional)
• 1 tbsp sesame seeds

Recipe

Preparation

1. Thoroughly pat dry and trim the stems off the strawberries, then skewer 3 strawberries together. Line a sheet pan with wax paper.
2. 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. See Note 1.

Note 1. If you do not have a candy thermometer, use the cold water method to test the sugar. 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!

Candying

1. Tilt the saucepan to one side so the sugar climbs up the pan’s sides. Quickly dip the skewer to lightly coat the bottom, then just flip it once to cover the top half. Avoid dipping the skewer multiple times, as that can create air bubbles or make the sugar coating too thick. Keep monitoring the temperature as you continue dipping the remaining skewers.
2. (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 parchment paper lined sheet pan and let cool for 5 min before eating immediately. See Note 2.

Note 2. 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!

Final Thoughts

Prepare to experience one of the most satisfying crunchy sensations! Whip up a batch of these decadent candy-coated strawberries and share this sweet treat with friends and loved ones.

For more easy and delicious treats, explore our dessert recipes or boba recipes like Korean Banana Milk Boba!

Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!

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References & Further Reading

https://www.bonappetit.com/story/tanghulu-chinese-street-snack

https://dailyfreepress.com/2024/03/06/tanghulus-lost-heritage-presents-a-bigger-problem-identity-unveiled/

https://english.beijing.gov.cn/travellinginbeijing/dining/202006/t20200623_1930779.html

https://www.foodnetwork.com/fn-dish/news/what-is-tanghulu