Tanghulu (糖葫芦), also known as bing tanghulu, is a traditional Chinese candied fruit snack that dates back to the Song Dynasty.
Originally made with Chinese hawthorn berries, this iconic street food features fruit skewered on bamboo sticks and dipped in a hardened sugar syrup that forms a crackly, glass-like coating.
The result is a dazzling treat with an irresistible crunch and juicy interior.
While it may look like a professional dessert, tanghulu is actually quite simple to make at home—with just a few ingredients, patience, and attention to detail.
In this guide, you’ll learn exactly how to make tanghulu step by step, with helpful tips to ensure it turns out perfect every time.
How to Make Tanghulu (Step-by-Step Guide)
Ingredients & Tools
- Fresh fruit: Strawberries, seedless grapes, blueberries, mandarin orange segments, kiwi slices, pineapple chunks, or the traditional hawthorn berries. Make sure your fruit is firm and not overly ripe or juicy.
- Granulated white sugar: The base of the candy shell. You’ll need about 2 cups.
- Water: About 1 cup (a 2:1 sugar-to-water ratio).
- Corn syrup or golden syrup (optional): About 1/4 cup. Helps prevent crystallization for a smoother finish.
- Bamboo or wooden skewers: 6–8 inches long.
- Candy thermometer: Essential to achieve the correct hard crack temperature (300–310°F / 149–154°C).
- Heavy-bottomed saucepan
- Parchment paper or silicone baking mat
- Ice water bath: For testing sugar syrup or quickly cooling candy coating.
Preparation Steps
1. Prepare the Fruit
This is one of the most important steps in making successful tanghulu.
- Wash the fruit thoroughly, then pat it dry with paper towels.
- Make sure the fruit is completely dry. Even a little moisture can cause the sugar to seize or not stick properly.
- Remove any stems, peels, or pits. Slice larger fruit like kiwi or pineapple into manageable chunks, but not too thin.
- Thread 3 to 5 pieces of fruit onto each skewer.
- Leave small gaps between the fruit for even candy coverage.
- Avoid stacking too much fruit—this can make dipping difficult and uneven.
2. Set Up Your Workspace
Before you start cooking the syrup, organize everything you’ll need.
- Line a large tray or baking sheet with parchment paper or a silicone mat.
- Prepare an ice water bowl to the side of your stove. You’ll use this to test the candy stage if you don’t have a thermometer and to quickly cool skewers if needed.
- If using a thermometer, ensure it’s clean and ready.
- If desired, soak skewers in cold water for 5–10 minutes to prevent burning or breaking.
3. Make the Sugar Syrup
This is where precision matters most.
In a heavy-bottomed saucepan, combine:
- 2 cups of white sugar
- 1 cup of water
- Optional: 1/4 cup of corn syrup for added stability
Place the pan over medium-high heat. Stir gently at first to help dissolve the sugar, but stop stirring once the sugar is dissolved to prevent crystallization.
Let the mixture boil until it reaches the hard crack stage: 300–310°F (149–154°C). This typically takes 10–15 minutes. If you don’t have a thermometer, use the ice water method:
- Dip a spoon into the syrup and drip it into the ice water.
- If it hardens immediately into brittle threads that snap when bent, it’s ready.
Once it reaches the correct stage, immediately remove the saucepan from the heat. Work quickly—the syrup will begin to harden as it cools.
4. Coat the Skewered Fruit
- Hold a skewer by the end and gently dip the fruit into the hot syrup.
- Rotate the skewer to evenly coat all sides of the fruit in a thin, clear candy glaze.
- Allow the excess syrup to drip off over the pan.
- Optionally, dip the coated skewer quickly into the ice water bath to lock in the shiny finish and rapid hardening.
Place the coated skewers upright in a jar or flat on the parchment paper to set. The candy shell should harden within 5–10 minutes.
Repeat the process for all the remaining skewers.
5. Let It Cool & Serve
Once the coating is fully hardened:
- Serve immediately for the best crunchy texture.
- If needed, store the tanghulu in an airtight container at room temperature for a few hours.
- Avoid refrigeration if possible—it can cause the candy shell to melt or become sticky.
Tanghulu is best enjoyed the same day it’s made. The sugar coating will begin to soften as the fruit releases moisture over time.
Pro Tips for Perfect Tanghulu
- Use firm, dry fruit: Juicy or overly ripe fruit will leak moisture and ruin the sugar coating.
- Avoid stirring after sugar dissolves: Stirring can cause the syrup to crystallize.
- Don’t skip the thermometer: The hard crack stage is essential for the iconic crunch.
- Work quickly but carefully: The syrup cools fast, so dip the fruit while it’s still fluid—but remember, hot sugar can burn skin instantly.
- Experiment with flavors: Try infusing the syrup with a little vanilla, ginger, or citrus zest for a twist.
Conclusion
Tanghulu is a stunning treat that combines ancient Chinese tradition with modern kitchen creativity.
Its crisp sugar coating and vibrant fruit center make for an irresistible snack that’s fun to make and even more fun to eat.
Whether you’re making it for a party, a dessert table, or just a sweet moment at home, this candy fruit skewer never fails to impress.