Candied Fruit Skewers (Tanghulu)
Tanghulu is a sweet, shiny snack that’s as pleasing to the eyes as it is to the taste buds. A traditional Chinese treat often found at street markets, this candied fruit skewer has got a glasslike sugar coating, giving way to the juicy, tart fruit within—so it’s the perfect blend of textures. This treat is not just for fruit lovers, but for anyone who appreciates a good crunch. And to top it off, it’s pretty straightforward. All you need is fruit, sugar and water and with a little patience and care, you can whip up this eye-catching treat in no time!
Makes8 to 10 skewers
Ingredients
- 17 1/2 ounces (500 g) mixed fruit (strawberries, grapes, mandarin, kiwi)
- 2 cups + 2 tsp (417 g) sugar
- 1 cup + 2 tsp (250 ml) water
INSTRUCTIONS
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Wash the fruit and pat it dry. Hull your strawberries; peel and separate the mandarin into sections; peel and slice the kiwi into disks. Assemble your skewers by carefully placing three to five pieces of fruit on each bamboo skewer (I use 8 to 10 skewers). You can mix up the fruit on each skewer, but I like to keep them all the same. Place on a tray and set aside.
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Make the candy: In a small saucepan, combine the sugar and water. Bring to a boil over high heat and, using a candy thermometer, boil to 300°F (150°C), about 5 minutes. If you do not have a thermometer, you can test the temperature by dipping a spoon into ice-cold water, followed by into the boiling syrup. If the syrup immediately hardens on the spoon, the temperature is correct.
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To finish, dip a fruit skewer into the candy syrup until well coated and transfer to a baking sheet lined with parchment paper. The syrup should harden immediately. Continue until all the skewers have been coated.
Credit:
Reprinted with permission from This Is a Book About Street Food by Brendan Pang. Page Street Publishing Co. 2024. Photo credit: Wei Kang Liao.
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