Tanghulu: The Ultimate Guide to Making Chinese Candied Fruit

Ingredients

• 5 hulled strawberries
• 5 seedless grapes
• 5 clementine segments
• 5 12-inch wooden skewers
• 0.75 cup white sugar
• 0.33 cup water
• 2 tablespoons light corn syrup

Instructions

1. Prepare a large baking sheet lined with paper towels. Gently pat the fruit dry. Divide the fruit evenly among wooden skewers, using 3 pieces per skewer. Arrange the fruit to cover the end of the skewer, ensuring each piece touches the next.
2. In a small, shallow saucepan, combine sugar, water, and corn syrup. Bring the mixture to a boil over medium heat, without stirring. Reduce the heat to medium-low and continue cooking, without stirring, until a candy thermometer reaches 300 degrees F (150 degrees C), approximately 18 to 20 minutes.
3. While the sugar mixture is heating, prepare an ice bath.
4. Remove the saucepan from the heat and let it stand until the bubbles subside, about 1 to 2 minutes. Carefully tilt the pan, allowing the sugar mixture to pool on one side. Working swiftly, dip the fruit end of one skewer into the sugar mixture, rotating to ensure it's fully coated. Allow any excess syrup to drip back into the pan. Then, place the dipped skewer, fruit side down, in the ice bath to cool completely, about 1 minute. Arrange the cooled skewer, fruit side up, in a heavy cup or saucepan. Repeat this process with the remaining skewers and sugar mixture, working quickly. Use kitchen scissors to trim any excess sugar drips. Serve your Tanghulu immediately and enjoy!

Nutrition

• Calories: 149 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sodium Content: 6 mg
• Protein Content: 0 g
• Carbohydrate Content: 39 g
• Unsaturated Fat Content: 0 g