Tanghulu (Candied Fruit)

Tanghulu (Candied Fruit) Introduction: Tanghulu is a traditional Chinese treat made by skewering fruit, such as hawthorn berries, and coating them in a crunchy sugar syrup. The result is a sweet, slightly tangy, and crunchy candy that has become a beloved snack in China, often found at street markets or festivals. While hawthorn berries are the most common fruit used, many variations exist, including using strawberries, grapes, and even tangerines. This recipe will show you how to create this delightful treat at home with simple ingredients and a little patience. Ingredients: 10-12 small fruits (hawthorn berries, strawberries, grapes, or other small fruit) 1 cup granulated sugar 1/4 cup water 1 tbsp lemon juice (optional, for extra acidity) 1 wooden skewer or bamboo sticks (for each fruit) Instructions: Prepare the fruit: Thoroughly wash and dry your fruit, ensuring there is no moisture left on the surface. For berries or small fruits, simply skewer them onto wooden sticks. For larger fruits, you may need to slice them into smaller pieces or use a combination of small fruits. Make the syrup: In a small saucepan, combine the sugar, water, and lemon juice (if using). Stir over medium heat until the sugar dissolves completely. Once dissolved, bring the mixture to a gentle boil and allow it to cook for about 10-15 minutes, or until it reaches 300°F (150°C) on a candy thermometer. The syrup should be thick and reach a hard crack stage. Coat the fruit: Carefully dip the skewered fruit into the hot syrup, swirling it around to coat the fruit evenly. Let the excess syrup drip off before placing the fruit on a parchment-lined baking sheet. Cool and harden: Allow the Tanghulu to cool at room temperature for 10-15 minutes until the sugar shell hardens into a crisp, glossy coating.