Tanghulu Recipes
TANGHULU
Tanghulu, skewered fruit coated in a hardened sugar syrup, is a popular winter snack in China that is often sold from street carts at markets and festivals. Traditionally, hawthorn berries are used because the tart fruit balances well with the sweet crunchy shell, but pretty much any fruit is fine. Just make sure it is firm enough not to move around on the skewer, which would be problematic as you dip it into the hot syrup. The syrup is generally made with only sugar and water, but we included corn syrup to prevent crystallization and to ensure a clear and shiny coating. We also added honey for flavor.
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with parchment paper and set aside. Wash and completely dry the grapes and strawberries. Separate the clementine segments and peel off as much pith as possible.
- Stir together the sugar, corn syrup, honey and 1/4 cup water in a medium saucepan until the sugar is moistened. Bring to a boil over medium-high heat and boil until the syrup reaches 300 degrees F on a candy thermometer, about 8 to 10 minutes.
- Meanwhile, skewer the fruit without twisting the pieces: Skewer 3 grapes through the long end onto each of 6 skewers. Skewer 2 strawberries through the cut end onto each of 7 skewers. Skewer 3 clementine segments through the rounded side onto each of 3 skewers.
- When the syrup is ready, transfer the saucepan to a heatproof surface or potholder. Carefully tip the pan forward so the syrup pools on one side. Working with one skewer at a time, dip and rotate the fruit in the syrup until completely coated, then gently shake the skewer over the pan to remove any excess syrup. Place the skewer on the prepared baking sheet and let harden, about 10 minutes.
- Repeat with the remaining skewers. As the amount of syrup dwindles, use a spoon to help coat the fruit (see Cook's Note). Enjoy immediately.
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- Heat the wok under middle heat until bubbles appear and color change. (Use chopsticks to dip the syrup into the cold water and it will solidify quickly.)
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- Put the hawthorn berries on the skewers. Limit the number of berries to three or four per stick- anything higher than this will make the tanghulu troublesome to prepare and eat.
- Don’t stir the sugar mixture. Just wait for it to boil over; it’s done once the sugar is fully disolved and the solution is clear.
- The sugar solution will still continue to cook even after you’ve taken the pot off the heat. It will turn into a dark amber color eventually. But to prevent the sugar coating mixture from cooking (and darkening) further, dip the bottom of the pot into cold water. But do this carefully, since by doing so you run the risk of crystallizing the solution early.
- Finally, dip the skewered candied haw into the sugar solution. It’s best to do this quickly while the sugar solution is still runny. Hang the skewers on a rack and wait for it to cool down.
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