Strawberry Tanghulu Recipe

Why You’ll Love This Recipe

Strawberry Tanghulu is a fun, crunchy, and sweet treat made by coating juicy strawberries in a thin, glassy shell of hardened sugar. Popular in East Asian street food culture, especially in China, this easy dessert offers a satisfying contrast between the crisp candy exterior and the soft, fresh fruit inside—perfect for parties, gifts, or a unique snack.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberries (firm and dry)granulated sugarskewers or bamboo stickswater

directions

Wash and thoroughly dry the strawberries—moisture will ruin the candy coating.

Thread 2–3 strawberries onto each skewer.

In a saucepan, combine sugar and water over medium heat (use a 2:1 sugar to water ratio).

Bring to a boil without stirring until the mixture reaches 300°F (150°C), the hard crack stage. Use a candy thermometer for accuracy.

Once the sugar syrup reaches temperature, quickly dip each skewer of strawberries into the syrup, coating evenly.

Allow excess syrup to drip off, then place the skewers on parchment paper or a greased surface to harden.

Let cool completely until the sugar shell is crisp and glassy.

Serve and enjoy immediately for the best crunch.

Servings and timing

This recipe makes approximately 4–6 skewers.
Preparation time: 10 minutes
Cooking time: 10–12 minutes
Cooling time: 5 minutes
Total time: 25–30 minutes

Variations

Use other fruits like grapes, mandarin segments, or blueberries.
Add a few drops of food coloring for a fun twist.
Sprinkle with sesame seeds or crushed nuts before the coating hardens.
Dip in flavored or colored sugar before cooling for added flair.

storage/reheating

Best eaten immediately for maximum crunch.
If storing, place in a cool, dry area and eat within a few hours.
Do not refrigerate, as moisture will soften the candy coating.
Do not freeze, as it will ruin the texture.

FAQs

Why is my sugar not hardening?

You likely didn’t reach the hard crack stage—use a thermometer for accuracy.

Can I use brown sugar?

Not recommended, as it caramelizes differently and affects the texture.

Why is my coating sticky?

Humidity or undercooking the syrup can cause stickiness.

Can I make this without a thermometer?

Yes, but test the syrup by dropping it into cold water—it should form hard, brittle threads.

Do I need to stir the sugar?

No, stirring can cause crystallization. Just swirl the pan gently if needed.

Can I use other fruits?

Yes, firm fruits like grapes and tangerine segments work well.

Is this recipe kid-friendly?

Yes, but adult supervision is needed due to hot sugar syrup.

How long does it stay crunchy?

For a few hours at room temperature—best eaten fresh.

Can I use skewers with multiple fruit types?

Yes, just ensure they’re equally firm and dry.

Can I reuse leftover sugar syrup?

No, it hardens quickly and can’t be remelted effectively.

Conclusion

Strawberry Tanghulu is a quick, visually striking treat with irresistible crunch and fruity sweetness. Whether you’re introducing this candy to your dessert table or recreating a favorite street snack, it’s sure to impress with both its simplicity and satisfying texture.

Print