Easy Candied Strawberries (Tanghulu) Recipe
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.
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Servings: 5 sticks
Ingredients
- 15 strawberries or your choice of fruit
- 1 ½ cup sugar
- ½ cup water
- ⅓ cup corn syrup optional
- 1 tbsp sesame seeds
Instructions
Preparation
- Thoroughly pat dry and trim 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. See Note 1.
Candying
- 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.
- (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.
Notes
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!
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!
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