Tanghulu (Candied Hawthorn Skewers)
Tanghulu — the glossy, crackly candied fruit skewers from northern Chinese streets and every winter feed. Hawthorn (or strawberry) in a shatter-crisp sugar shell. Only 3 ingredients.
Prep Time15m
Cook Time10m
Yield6 skewers
CuisineNorthern Chinese
Ingredients
- Fresh hawthorn berries 300g (or strawberries / grapes / mandarin segments)
- White sugar 200g
- Water 100ml
- Bamboo skewers 6
- A little neutral oil (for the cooling tray)
- White sesame (optional)
Steps
- Wash the fruit and dry it COMPLETELY (any water makes the sugar shell slide off). Remove hawthorn stems/pits; skewer 4–5 pieces per stick.
- Lightly oil a flat tray or parchment; have it ready next to the stove.
- Combine sugar and water in a small pan; heat without stirring until it reaches 150°C (hard-crack). No thermometer? Drop a bit into cold water — it should snap, not bend.
- Turn off heat. Working fast, dip each skewer and twirl to coat in a thin, even sugar layer; let excess drip off.
- Lay on the oiled tray; sprinkle sesame if using. Let set 2–3 min until the shell is glass-hard. Eat the same day.
Tips
Two rules: fruit must be bone-dry, and syrup must reach hard-crack (150°C) — undercooked syrup stays sticky. Don’t stir the syrup (causes crystallization); swirl the pan instead. Work fast once it’s ready; the shell sets in seconds.
