Tanghulu, commonly called candied strawberries, is a beloved Asian street snack. It’s simple to make and requires just three main ingredients: sugar, water, and fruit.
Originating in China, tanghulu can now be found throughout many Asian cities. In Seoul, for example, tanghulu stands often appear along Hongdae on warm days, offering a sweet, crunchy treat that’s quick to enjoy.
Ingredients
You only need a few ingredients for this recipe:
- Sugar
- Water
- Strawberries
Sugar
Granulated white sugar works well for tanghulu. Organic cane sugar is a good alternative because it’s less prone to burning and gives a more natural sweetness. Brown sugar can also be used; the steps remain the same but your tanghulu will carry a subtle molasses note.
Essential Tips for Success:
- Have everything ready before you start. Once the sugar reaches the right stage you’ll only have about two minutes to dip the fruit before the coating hardens.
- Dry the strawberries thoroughly. Any surface moisture prevents the hard sugar from adhering properly.
- Begin heating sugar and water gently so about half the sugar dissolves, then stop stirring and raise the heat. Over-mixing once bubbling begins can cause crystallization.
- Use long wooden skewers to dip the strawberries for safety and an even coating. Spoon application tends to be messy and gives uneven results.
- Be cautious: the sugar mixture gets extremely hot. Use long sticks or heatproof gloves to protect your hands when dipping.
Common Questions
Do I need a candy thermometer to make tanghulu?
No. A candy thermometer is helpful but not required. Watch the sugar closely and use simple tests (see the ice water method below) to judge readiness.
Can tanghulu be stored for later?
Tanghulu is best eaten right away. Refrigeration can cause strawberries to release juice that softens the sugar shell, so storing is possible but not recommended if you want to keep the crunch.
How long does tanghulu take to make?
Cooking time varies with stovetop heat. On my stove it has taken anywhere from about 12 to 22 minutes. Avoid very high heat to reduce the risk of burning the sugar.
When will the sugar coating harden?
If prepared correctly, the coating will harden almost instantly after dipping. If it remains tacky, you likely had moisture on the fruit or the sugar wasn’t cooked long enough.
How do I know when the sugar mixture is ready?
The syrup should become a light golden brown and bubble steadily. Because sugar can burn quickly, test it with a wooden chopstick dipped into the syrup and then into a glass of ice water — if it crunches, it’s ready.
Tanghulu Fruit Variations
Traditional tanghulu uses hawthorn berries, but many fruits work as long as their skin is dry. Try small strawberries, grapes, blueberries, mandarins, or even cherry tomatoes. Large, watery fruits like pineapple and watermelon don’t keep the crunchy coating well.
Ice Water + Chopstick Trick
This test helps you determine when the sugar has reached the right stage. Use a wooden chopstick or similar wooden utensil and a glass of ice water.
Steps:
- Dip a wooden chopstick into the hot sugar mixture.
- Immediately dip it into the ice water.
- Bite or press the cooled sugar. If it crunches cleanly, the syrup is ready. If it’s soft or sticks to your teeth, cook a bit longer and test again.
Simple Tanghulu Recipe
- ½ cup water (120 ml)
- 1 cup white sugar (200 g)
- 12 small strawberries
- Parchment paper or a lightly oiled plate for cooling
Instructions
- Thoroughly dry the strawberries so the sugar can adhere, then skewer each berry on a long wooden stick.
- Prepare a sheet of parchment or lightly oil a plate to catch the candied fruit.
- Combine sugar and water in a pot and warm gently until about half the sugar dissolves; then stop stirring.
- Raise the heat to medium–high so the mixture begins to bubble and cook down.
- Use the chopstick-and-ice-water test periodically. Once the sugar cools to a crunchy state on the chopstick, it’s ready to dip.
- Take the pot off the heat when ready. Quickly dip each skewer into the syrup for a few seconds, twist to shed excess, and place on the prepared surface. Work fast—there’s only a couple of minutes before the syrup hardens in the pot.
- Allow the tanghulu to cool and harden; it should become crisp almost immediately. Serve and enjoy.
Notes
Handle the hot sugar with care—wear gloves or use extra-long skewers if needed. Smaller strawberries tend to be easier to eat and make for neat, crunchy tanghulu.