Strawberry Tanghulu
Strawberry Tanghulu is a delectable Chinese street snack that originated from the Northern regions of China, traditionally using hawthorn berries coated in a hard candy shell. The simplicity of the ingredients, combined with the unique textural contrast between the crunchy sugar coating and the juicy fruit inside, makes Strawberry Tanghulu a beloved treat worldwide.
Servings 4
Calories 155kcal
Ingredients
- 1 pound fresh strawberries washed and dried
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon corn syrup optional
Instructions
- Begin by washing the strawberries thoroughly and patting them completely dry with a paper towel. Any moisture left on the strawberries can prevent the sugar from adhering properly.
- Skewer the strawberries onto bamboo sticks or toothpicks, typically placing 2-3 strawberries per skewer. Set them aside on a parchment-lined baking sheet.
- In a medium saucepan, combine the granulated sugar, water, and corn syrup (if using). Stir the mixture over medium heat until the sugar has completely dissolved.
- Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Continue cooking the syrup until it reaches 300°F (150°C) on a candy thermometer, known as the hard crack stage.
- Quickly dip each skewered strawberry into the hot syrup, ensuring that it is fully coated. Allow any excess syrup to drip off before placing the skewer on the parchment-lined baking sheet.
- Let the coated strawberries cool and harden for about 5-10 minutes, until the candy shell is fully set.
- Once hardened, serve the Strawberry Tanghulu immediately or store them in an airtight container at room temperature for up to 24 hours.
Nutrition
Calories: 155kcal