When it comes to unique, eye-catching, and delightfully delicious street foods, tanghulu stands out. Originating from China, tanghulu is a traditional snack featuring skewered fruits coated in a glistening layer of hardened sugar syrup. Not only does it look like a piece of edible art, but it also combines the natural tartness of fruits with the sweet crunch of the sugar coating.
Tanghulu has gained worldwide popularity. Videos showcasing the mesmerizing process of dipping fruits into syrup and the satisfying crunch sound have made it a trending snack among foodies. Its appeal lies in its simplicity, stunning visual appeal, and the delightful contrast of textures and flavors. Whether you stick to the traditional hawthorn berries or experiment with new fruits and flavors, tanghulu is a treat that’s as fun to make as it is to eat.
WHAT YOU’LL LOVE ABOUT THIS
- The perfect crunch
- Visually stunning
- Fun to make
- Easy to customise
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INGREDIENTS USED IN MAKING TANGHULU
STRAWBERRIES
Strawberries are a popular choice for tanghulu due to their vibrant red color, natural sweetness, and slight tartness. Their juicy interior creates a delightful contrast with the crunchy sugar shell. When selecting strawberries, opt for firm and fresh ones to ensure they hold their shape during the process. You can also opt for different fruits like kiwi, grapes or fruits that are naturally sour in taste.
SUGAR
sugar is the key ingredient that forms the glossy, glass-like coating on tanghulu. When melted and boiled to the hard crack stage, sugar transforms into a transparent syrup that hardens quickly upon cooling, creating the signature crunch of tanghulu. A good-quality sugar ensures clarity and smoothness in the coating.
WATER
Water is combined with sugar to create the syrup. It helps dissolve the sugar evenly and ensures the syrup reaches the correct consistency when heated. The ratio of sugar to water is critical, typically 2:1, to achieve the ideal texture for the coating.
EQUIPMENTS USED IN MAKING TANGHULU
A a few kitchen staples that should always be there in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
A saucepan to make sugar syrup.
Skewers to stick the strawberries
TIPS TO MAKE PERFECT TANGHULU
Dry the fruits thoroughly: Any moisture can cause the sugar coating to slip off.
Work quickly: The sugar syrup hardens fast, so be swift while coating the fruits.
Use a candy thermometer: To ensure the syrup reaches the right temperature for the perfect crunch.
Experiment with flavors: Infuse the sugar syrup with vanilla, lemon zest, or spices for a unique twist.
- Choose Firm and Fresh Fruits: Use fruits that are firm, fresh, and free of excess moisture. Softer fruits may release juice, causing the sugar coating to slip off or become sticky.
- Avoid Stirring the Syrup: Stirring can cause the sugar to crystallize. Let it dissolve naturally while heating, and only swirl the pan gently if needed.
- Use Skewers for Easy Handling: Skewering fruits not only makes dipping easier but also adds to the traditional tanghulu presentation.
- 18 Strawberries
- 2 cups sugar
- 1 cup water
- Ice water, for dipping
- Wash the strawberries thoroughly and pat them completely dry. Skewer the strawberries onto wooden sticks, adding 3 strawberries per skewer.
- In a saucepan, add sugar and water. Place the pan over medium heat and stir gently until the sugar dissolves.
- Allow the sugar syrup to boil until it reaches the hard crack stage that is 150°C.
- Hold each skewer by the stick and carefully dip the strawberries into the hot syrup, ensuring an even coating. Let the excess syrup drip off.
- Dip the skewers in ice water immediately. The sugar will harden within seconds, forming a glossy, crunchy shell.
If you like my easy Tanghulu recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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