Homemade Tanghulu (Chinese Candied Fruit Skewers)

Nisrine Idrissii

Homemade Tanghulu (Chinese Candied Fruit Skewers)

Fresh fruit on skewers coated in a glassy, shatteringly crisp sugar shell. A fun, viral Chinese street-food treat that's sweet, crunchy, and bursting with juicy fruit inside. Ready in 30 minutes!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 8 skewers

Calories: 30

Ingredients Equipment Method Notes

Ingredients

1 lb 450g fresh firm fruit (e.g., strawberries, grapes, kiwi slices, mandarin segments) – note: choose slightly underripe for best results
2 cups 400g granulated white sugar
1 cup 240ml water
Optional: 2 tbsp light corn syrup or honey
Ice + cold water for bath

Equipment

1 Candy thermometer
1 Medium heavy-bottomed stainless steel saucepan
10 to 12 bamboo skewers
Baking sheet + silicone mat or parchment paper
1 Large bowl for ice bath
Paper towels

Method

Wash and thoroughly dry fruit; skewer 2 to 3 pieces each.
Combine sugar and water (plus optional corn syrup) in saucepan; boil undisturbed to 300°F (hard-crack stage).
Prepare ice bath and lined baking sheet.
Dip skewers in syrup, swirl to coat, drip excess.
Immediately dunk in ice bath 5 to 10 seconds until set.
Drain and place on sheet; repeat in small batches.
Let rest 1 to 2 minutes; serve immediately.

Notes

Fruit must be bone-dry for sugar to stick.
Eat same day for best crunch.
Pot cleans easily by boiling water in it.
Safe for kids to help prep fruit (adult handles hot syrup).
Naturally vegan/gluten-free. Experiment with fruits and toppings for variety!