Tanghulu Recipe: 3 Secrets to Perfect Crunchy Fruit Magic

Question 1

Can I use honey or maple syrup instead of sugar?

Accepted Answer

Oh honey, no—literally! Unlike sugar, honey burns at high temperatures and turns bitter. Trust me, I learned this the hard way during my "healthy twist" phase. Granulated sugar is the only way to get that perfect glass-like crunch. (Though maple glazed fruit sounds delicious for another recipe!)

Question 2

My syrup turned grainy—can I fix it?

Accepted Answer

Once sugar crystals form, there’s no going back. Any stirring after boiling or undissolved sugar chunks will doom your batch. But hey, we’ve all been there! Dump it (carefully!), rinse the pan, and start fresh. Pro tip: Brush the pan sides with water while heating to prevent crystals.

Question 3

Is Tanghulu gluten-free?

Accepted Answer

Absolutely yes! The classic version is just fruit and sugar—perfect for gluten-free meal planning. Just check your add-ons (some sprinkles or chocolate might contain gluten). My celiac niece adores these for dessert when we do family dinners.

Question 4

Why did my sugar coating slide off?

Accepted Answer

Two culprits: damp fruit or undercooked syrup. Your strawberries must be bone-dry (I double-pat mine), and that syrup needs to hit hard crack stage (300°F). Anything less, and you’ll have a sad fruit salad instead of shiny candied skewers!

Question 5

Can I make these ahead for parties?

Accepted Answer

You can... but they’re best within a few hours. The shell stays crunchy longest in dry, cool conditions (think AC on full blast). For events, I prep everything—washed fruit, soaked skewers, measured sugar—then do the dipping while guests arrive for maximum "wow" factor!

Tanghulu (Chinese Candied Fruit Skewers)

Ingredients

Instructions

Notes

Nutrition