Tanghulu

Tanghulu is a popular Chinese street food consisting of candied fruits, typically hawthorn berries, on a stick. It’s a delightful combination of sweet, sour, and crispy textures.

Materials

Fruits:

Hawthorn berries are the traditional choice for Tanghulu. They have a tart flavor that balances well with the sweetness of the syrup.
Other fruits like strawberries, grapes, or even small apples can also be used.

Syrup:

Granulated sugar
Water
Rock sugar (optional, for a clearer syrup)
Glucose syrup (optional, to prevent crystallization)
Food coloring (optional)

Equipment:

Skewers or sticks
Large pot
Candy thermometer (optional)
Parchment paper
Cooking oil (for greasing the skewers)

Production Steps

1. Fruit Preparation:
   Select fresh and ripe fruits. Hawthorn berries should be firm and bright red.
   Wash the fruits thoroughly and pat them dry.
   Remove stems and leaves from the fruits.
2. Skewering:
   Lightly grease the skewers with cooking oil to prevent the fruits from sticking.
   Carefully thread the fruits onto the skewers, ensuring they are evenly spaced.
3. Syrup Preparation:
   Combine sugar, water, and rock sugar (if using) in a large pot.
   Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely.
   If using glucose syrup, add it to the syrup once the sugar has dissolved.
   If desired, add food coloring to the syrup.
4. Boiling the Syrup:
   Continue heating the syrup without stirring until it reaches the desired consistency. You can use a candy thermometer to monitor the temperature.
   For Tanghulu, the syrup should reach the hard-ball stage (around 115-120°C or 239-248°F). At this stage, the syrup will form a hard ball when dropped into cold water.
5. Coating the Fruits:
   Carefully dip the skewered fruits into the hot syrup, making sure they are fully coated.
   Allow the excess syrup to drip off before hanging the skewers to dry.
6. Drying:
   Hang the skewers in a dry, cool place. This allows the syrup to harden and form a crispy coating.
   Drying time can vary depending on humidity and temperature, but usually takes several hours.
7. Packaging and Storage:
   Once the syrup is completely dry, Tanghulu is ready to be enjoyed!
   To prevent the crispy coating from becoming soft, store Tanghulu in an airtight container at room temperature.

Tips:
For a more intense flavor, soak the hawthorn berries in salt water before skewering.
Experiment with different fruits and flavors to create unique Tanghulu variations.
Be careful when handling hot syrup, as it can cause severe burns.