From the bustling streets of Beijing to night markets in Los Angeles, 糖葫芦 (tánghúlu), China’s iconic candied fruit skewers, have captivated taste buds around the globe. This centuries-old snack, with its glittering sugar shell and tangy fruit center, isn’t just a treat; it’s now a fun, easy DIY adventure you can share with your kids at home. With just sugar, fruit and a little creativity, you can bring a piece of Chinese tradition into your kitchen while making sweet memories together.
The key is getting the sugar syrup to the right stage. Here’s a basic, safe recipe for beginners.
Ingredients:
1 cup hawthorn berries or strawberries if you’re feeling fancy
1 cup white granulated sugar
½ cup water
Equipment:
6-8 wooden skewers
heavy-bottomed pot
pastry brush and a small bowl of water (for managing sugar crystals)
baking sheet lined with parchment paper
Instructions:
1. Wash your hawthorn berries and dry them thoroughly with a kitchen towel. Any water will prevent the sugar syrup from sticking.
2. Skewer the fruit onto the sticks (3-4 pieces per skewer).
3. In your heavy-bottomed pot, combine the sugar and water. Heat over medium-high heat. Do not stir once it begins to boil. Swirling the pan gently is okay if needed. Let it boil until the syrup turns a light golden color** (around 150 C / 300 F on a candy thermometer, if you have one). This is the “hard crack” stage.
4. Once the syrup is ready, immediately remove it from the heat. Work quickly but carefully (the syrup is extremely hot!). Tilt the pot and dip each skewer of fruit into the syrup, rolling it to coat evenly. Let the excess drip off.
5. Set the candy. Place the coated skewers on the oiled parchment paper and let them cool and harden completely at room temperature for about 10-15 minutes. Do not refrigerate, as this can cause the sugar to become sticky.
Images: Freepik
