let's make TANGHULU ORANGES

Ingredients

• 2 medium Orange (peeled, segmented into bite‑size pieces, dried thoroughly)
• 200 g Granulated Sugar (use standard white granulated sugar; keep ratio 2:1 sugar to water)
• 125 ml Water (cold, measured precisely; will be combined with sugar)
• 6 Bamboo Skewers (soaked in water for 10 minutes to prevent burning)

Instructions

1. Prepare the Fruit

   Wash the oranges, peel them, and cut into bite‑size wedges or segments. Pat dry with paper towels and skewer 2–3 pieces per bamboo skewer.

   Time: PT5M

2. Measure Sugar and Water

   Weigh 200 g of granulated sugar and measure 125 ml of cold water. Add both to the saucepan; give a quick stir just to combine, then stop stirring.

   Time: PT2M

3. Cook the Sugar Syrup

   Place the saucepan over medium‑high heat. Bring to a boil without stirring. Once boiling, reduce heat slightly and watch for the syrup to turn a deep amber color (or reach 150 °C on a candy thermometer).

   Time: PT10M

   Temperature: 150°C

4. Dip the Fruit

   Using tongs, dip each skewered orange piece into the hot syrup, turning to coat all sides. Let excess drip off.

   Time: PT5M

5. Set and Serve

   Place the coated skewers on a parchment‑lined cooling rack. Allow the glaze to harden for 3–5 minutes at room temperature, then serve immediately.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g