This strawberry tanghulu is far beyond just sweet. It’s perfectly coated in a glossy, transparent candy glaze—crunchy and irresistible! Prepare some of these fruit skewers, easy fruit roll-ups, candied grapes, and homemade boba pearls, and you’re all set for a fun afternoon party with the kids. Perfect for any playful gathering or creative activity, these treats are sure to bring smiles all around! Since then, tanghulu recipes have become increasingly popular. Now, you can find all sorts of candied fruit—crunchy strawberries, candied grapes, and other sugar-covered fruit. When you take a bite, it makes a super satisfying crunchy sound! Then, you get a burst of fresh, juicy fruit sweetened by sugar. Set the skewers aside. Also, fill a bowl with cold water and add a few ice cubes to make an ice bath. The sugar water mix should reach around 300°F/150°C, which is your hard crack temperature, in about 5-10 minutes as the syrup reduces and turns a nice amber color. Check the temperature occasionally with a food thermometer. While aiming for 300°F is key, don’t stress if it ticks up a few degrees—as you can see in the photo, even at 303°F, it still works beautifully. Just be cautious not to let it go much higher to avoid burning the sugar, which could affect the tanghulu’s texture and taste. Then, immediately transfer the coated fruit to the ice-cold water to set the syrup and prevent the fruit from cooking. Then, you can place the skewer on the rack/tray to rest.
To store: Place the candied fruit in an airtight container and keep it at room temperature for a few days. Make sure to keep it away from direct sunlight or humid areas. Avoid using nylon and plastic wrap, as this can cause the sugar coating to sweat and melt and create a sticky mess. Don’t refrigerate. When placed in the fridge, the fruit juices are released and will dissolve the sugar coating, causing soft and chewy results.
