FROZEN HAWTHORN TANGHULU

Ingredients

• 200 g Frozen Hawthorn Berries (washed and patted dry; if unavailable use fresh hawthorn or tart berries like cranberries)
• 150 g Granulated Sugar (for the hard‑crack candy coating)
• 100 ml Water (for the sugar syrup)
• 1 tbsp Sesame Seeds (toasted; adds nutty flavor and visual contrast)
• 2 sheets Edible Rice Paper (optional wrapper; cut to size and wrap each berry before coating)
• 4 Wooden Skewers (8‑inch bamboo sticks; soak in water 10 min if very dry)

Instructions

1. Wash and Dry Berries

   Place the frozen hawthorn berries in a colander, rinse quickly under cold water, then pat them completely dry with paper towels.

   Time: PT5M

2. Skewer the Fruit

   Thread 3–4 berries onto each wooden skewer, leaving a small gap between each berry to allow even coating.

   Time: PT5M

3. Make the Hard‑Crack Sugar Syrup

   Combine sugar and water in the saucepan. Stir over medium heat until sugar dissolves, then stop stirring and bring to a boil. Clip the candy thermometer to the side and heat until it reads 150 °C (hard‑crack stage).

   Time: PT10M

   Temperature: 150°C

4. Toast Sesame Seeds (Optional)

   While the syrup is heating, place sesame seeds in a dry skillet over low heat. Stir constantly for 1–2 minutes until golden and fragrant.

   Time: PT2M

5. Coat the Berries in Syrup

   Using the ladle, dip each skewered berry into the hot syrup, turning to ensure a full, even coat. Lift and let excess drip back into the pan.

   Time: PT5M

6. Add Sesame Seeds

   Immediately sprinkle toasted sesame seeds over the still‑wet coating, pressing lightly so they adhere.

   Time: PT2M

7. Set and Cool

   Place the coated sticks on a parchment‑lined baking sheet. Allow them to sit at room temperature until the sugar shell hardens completely (about 5 minutes).

   Time: PT5M

8. Serve or Store

   Enjoy the Tanghulu immediately for maximum crunch, or store as described below.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

2 g