Tanghulu Recipe (Chinese Candied Fruit)

You start with fresh fruit—strawberries, grapes, or anything juicy—and coat them in a clear, hard sugar shell that cracks with every bite.
With only three simple ingredients—sugar, water, and fruit—it’s perfect even if you’ve never made candy before.

In my 7 years of candy-making experience, I’ve learned how tricky the sugar stage can be. If you’ve ever burned a batch or struggled with sticky coating, I’ve been there too. The key is watching the sugar’s temperature closely and dipping the fruit right away for that even, shiny coat.

This tutorial breaks down those exact steps to help you make a snack that’s fun to prepare, beautiful to serve, and crunchy in the best way.
Whether you’re just getting into homemade treats or want a fresh twist on a classic, this Tanghulu recipe gives you a fun project that really pays off—no matter your skill level.

❤️More Recipes You’ll Love : Mango Sticky Rice with Coconut Sauce

What is Tanghulu?

Tanghulu, pronounced tahng-hoo-loo, is a super popular and traditional Chinese snack often found as street food in Asia, especially in northern China.

It’s made by skewering fruit like hawthorn berries, strawberries, or grapes onto bamboo skewers and dipping them into a boiled sugar syrup. Once coated, the fruit is plunged into an ice bath, creating a hard candy shell that delivers a satisfying crunch with every bite. The mix of the shell’s thin, crispy texture and the fruit’s fresh, juicy sweetness makes it a treat loved by all ages.

In Beijing, Shanghai, and Tianjin, vendors sell this delightful candy-coated skewer, sometimes called bing tanghulu, meaning “frosty sugar gourd.” Hawthorn berries, known as shanzha in Mandarin, are the most traditional fruit, but other varieties, like blueberries and grapes, also work well. Each stick offers a perfect combination of sweet and tangy flavors, bringing an unforgettable moment of joy. After my first bite during a trip to Korea, I knew I had to recreate this fun snack at home, combining my love of sweets with years of cooking experience.

From traditional hawberry to modern TikTok trends, Tanghulu has become a global sensation, loved for its vibrant colors and unique taste. Whether you prefer strawberries, grapes, or even crab apple, this fun and versatile treat can be easily tailored to your favorite flavors.

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

What does Tanghulu taste like?

Tanghulu tastes like a sweet and tangy burst that really grabs your taste buds. When I first tried it at a street market, I was surprised how that crunchy sugar shell gave way to juicy fruit in the middle—it felt like two snacks in one!

The contrast is what makes it so fun to eat. You bite through that hard, glossy coating, and then you hit the soft, tart fruit that balances the sweetness. That texture mix is one reason it’s so popular, especially with kids and food lovers alike.

The kind of fruit you use changes the whole taste. For me, strawberries give a perfect mix of sweet and sour, while grapes are smoother and mild. Either way, the juicy center holds all that natural flavor, and it’s so satisfying.

Each bite feels exciting. You first get that tart kick, and right after, the sugary coat melts a little, giving you that indulgent sweet hit. It’s refreshing, fun, and perfect if you like snacks that feel like a treat without being too heavy.

❤️More Recipes You’ll Love : Easy Vibrant Pitaya Smoothie Bowl

✏️Tanghulu Recipe Ingredients

Making Tanghulu at home really feels like a win every time. You only need a few things, but getting the sugar coating just right takes a bit of know-how. First, start with fresh fruit. I’ve had great success using grapes, strawberries, and mandarins. You can also try tart or sour fruits—they give the best sweet-sour combo in every bite. In northern China, hawthorn berries are the classic pick, and when I tested them, I noticed they held their shape really well.

Here’s what you’ll need to make Tanghulu:

• Fresh fruit – Choose firm, slightly underripe fruit like grapes, strawberries, mandarins, or hawthorn berries. The firmer the fruit, the better it stays on the skewer and keeps its shape.
  
• White sugar or granulated sugar – I recommend Imperial granulated sugar for its clarity and smooth melt, which gives you that perfect clear, crackly shell.
  
• Water – Use to help dissolve the sugar. Stick to a 2:1 sugar-to-water ratio to get the syrup thick and shiny.
  
• Metal skewers or bamboo sticks – These help hold the fruit steady while dipping and cooling.
  
• Food thermometer (optional but helpful) – Keeps your syrup at the right stage—around 300°F (hard crack stage) is ideal for crisp coating.
  

• Paper towels – Make sure all fruit is completely dry before dipping to help the sugar stick and avoid soft spots.

Make sure the fruit you pick is firm and slightly unripe. If it’s too soft, it might fall apart or leak juice after dipping, and that can ruin the crunchy coating. Once your fruit is washed and fully dried (this is super important), it’s time to make the candy shell. You’ll need white sugar or granulated sugar. Personally, I always reach for Imperial granulated sugar—it melts smoothly and gives the coating a clear, amber shine that’s picture-perfect.

Use a basic 2:1 sugar to water ratio. That means two parts sugar, one part water. Heat it slowly until it thickens into a syrup and hits the right stage for a crisp finish.

I use a food thermometer to keep it on point—around 300°F works best. Metal skewers are helpful too because they don’t melt or slip. Just remember, the fruit must be dry or the sugar won’t stick well. The goal is to strike the right balance between sweetness and tartness, and with a little care, you’ll get that signature Tanghulu crunch every time.

❤️More Recipes You’ll Love : Vegan Mango Sago (Dairy Free)

✨Tanghulu Recipe Key Tips & Tricks

A helpful tip when making Tanghulu is to work quickly and stay prepared. From my experience, one of the biggest mistakes is not drying the fruit properly—trust me, I learned this the hard way! The fruit needs to be completely dry because even a little moisture can stop the melted sugar from sticking.

Here are some key tips to make the process easier:

• Dry your fruit thoroughly – Even the slightest moisture can stop sugar from sticking. I made that mistake once—skipped a proper drying step—and all the sugar just slid off. It’s such a simple thing, but it makes or breaks your result. Drying properly helps the sugar cling and coat evenly, just like it should when you’re aiming for that perfect crystal finish.
• Use a stainless steel pan – Enamel-coated pans? I learned the hard way—those things hold heat too long. My sugar went from melted to rock-hard in seconds! Stainless steel heats more evenly and gives you better control over timing, especially when you need precision for sugar work. I always stick with it now—it’s become my go-to for reliable results.

• Easily clean hardened sugar – Don’t stress if the sugar hardens in your pan; it happens, especially during your first few tries. Just add a bit of water and gently reheat on medium-low. It softens slowly and dissolves without much effort. I used to scrub endlessly, but once I figured this out, cleanup became quick and easy. If there’s still a bit stuck, just repeat—no heavy scrubbing needed.

🍴How to Make Tanghulu Recipe

Making Tanghulu at home is easy and fun. You only need about 25 minutes to make 10 sweet and tasty skewers. I made it with my niece on a weekend, and she loved it. The steps were fun and simple. It felt more like play than cooking, which is great for kids or first-timers.

The sugar coat can be a bit tricky. But don’t worry. I’ll help you with tips I learned from my own mistakes. Getting that hard shell right takes a little care. I messed it up the first few times. But once I saw what to watch for, it got easy. I’ll show you how to avoid common mistakes, like heating too little or too much.

Take your time and follow each step. Don’t rush it. Go one step at a time to feel sure about what you’re doing. I once rushed the dipping step and my sugar didn’t stick. Now I take it slow, and it works well. Each step counts, so stay focused and enjoy it.

The candy fruit will be super crunchy and sweet! You’ll hear a loud snap when you bite into it. The fruit inside stays juicy. It’s a nice mix of soft and crisp. I make it for parties, and it always goes fast. People love the taste and texture.

This recipe is so easy, anyone can do it. Even if you’ve never tried candy at home. I’ve helped friends who don’t cook, and they did great. If you stay calm and follow the steps, you’ll get it right. It’s also a fun way to try new things in the kitchen, without needing any special tools.

❤️More Recipes You’ll Love : Easy French Toast Recipe

Step 1: Prepare the Fruit

Before making Tanghulu, it’s important to get your fruit ready the right way. Start by washing the fruit well and patting it fully dry—any leftover water will stop the sugar from sticking. I’ve had batches fail just because the berries weren’t dried enough, so I always double-check now.

Next, take off any leaves, stems, seeds, or skins, and trim away any parts you can’t eat. If you’re using fruit like kiwi or pineapple, cutting them into small, bite-sized chunks works best. When the pieces are prepped, place them on skewers—three pieces per skewer makes them easy to dip and hold. Once all your fruit is set, lay them aside while you get the candy coating ready.

Step 2: Make Sugar Candy Coating

To create the candy shell for your Tanghulu, you’ll need sugar and water in a 2:1 ratio. Add them to a small pot and heat slowly over low to medium heat. Don’t stir—this is key. Stirring can cause air bubbles, and that often leads to cloudy, gritty sugar. I made that mistake on my second try, and the coating looked dull and grainy.

Let the sugar mix boil gently. You want it smooth and clear, with a warm amber tone. Keep it simmering for 10 to 20 minutes, depending on your heat level. Use a thermometer to check the temperature—it should hit 300°F. That’s the point where the syrup will harden into the signature crisp coating Tanghulu is known for. If it’s too cool, the sugar stays soft and chewy, and it’ll stick to your teeth instead of cracking.

Step 3: Test the Candy Coating

Before dipping your skewers, test the syrup. This is a step I never skip now. When the sugar turns amber and reaches 300°F, grab a spoon and drip a little into a bowl of ice water.

If the syrup hardens right away and breaks with a snap when you bend it, it’s ready. But if it’s soft, bends easily, or stays sticky, it needs more time to cook. This quick test saves you from dipping too early and ruining your batch. I learned that the hard way when my first skewers turned into a gooey mess.

Step 4: Coat Skewers

Once your syrup is ready, move fast. Dip each fruit skewer into the hot syrup. I usually tilt the pan and gently swirl the skewer to coat all sides in one smooth motion. You want a thin, even layer—not too much.

After dipping, hold the skewer above the pot for a few seconds to let the extra sugar drip off. If the sugar builds up too thick, it can crack or feel too hard to bite. I had one batch where I rushed this part, and the shell was so thick it hurt to eat. Right after that, dip the skewer into ice water so the coating hardens quickly and gets that perfect glassy crunch.

Step 5: Enjoy!

Now it’s time to enjoy your Tanghulu! Set each coated skewer upright in a glass or stand it on a plate until the rest are done. Try to move quickly through the batch so the syrup doesn’t overheat or crystalize. Once it goes past that perfect stage, it turns thick and grainy—and sadly, it can’t be fixed.

Tanghulu tastes best fresh, right after the sugar sets. I always make just enough for the moment because once it sits too long, the fruit can leak water and ruin the crisp shell. So enjoy it right away—it’s part of what makes this snack so fun and satisfying.

❤️More Recipes You’ll Love : Golden Milk Paste

How to Cleaning the Pot After Dipping

After you finish dipping the skewers into the sugar, you might notice some sugar has crystalized or stuck to the pot.
But don’t worry, cleaning it is really easy!
Simply pour some water into the pot and place it on the stove over medium heat. The sugar will quickly dissolve.