Tanghulu (Candied Strawberries) Recipe

Ingredients

• 1 lb Small Strawberries (washed, stems removed, patted completely dry)
• 1 cup Granulated Sugar (white granulated sugar)
• 0.5 cup Water (room‑temperature water for syrup)
• 2 cup Ice Water (water with plenty of ice cubes for rapid cooling)
• 8 pieces Wooden Skewers (soaked in water 10 min to prevent burning)

Instructions

1. Dry the Strawberries

   Wash the strawberries, remove the stems, and pat them completely dry with paper towels. Any surface moisture will cause the sugar coating to be soggy.

   Time: PT5M

2. Skewer the Berries

   Thread 2–3 strawberries onto each wooden skewer, leaving a small gap between berries so the syrup can coat each piece evenly.

   Time: PT5M

3. Make the Sugar Syrup (Low Heat)

   In a saucepan combine ½ cup water and 1 cup granulated sugar. Heat over low heat, stirring gently until the sugar is mostly dissolved; do not let it boil yet.

   Time: PT5M

   Temperature: Low heat (≈120°F)

4. Cook the Syrup Without Stirring

   Increase the heat to medium‑high and set a timer for 22 minutes. Do NOT stir the syrup during this time; let it come to a steady boil and develop a light amber color.

   Time: PT22M

   Temperature: Medium‑high (≈250°F)

5. Ice‑Water Dip

   While the syrup is cooking, prepare a bowl of ice water. When the timer beeps, quickly dip each skewer into the ice water, twirl to coat, and immediately set the skewer on a cooling rack.

   Time: PT5M

6. Let the Candy Set

   Allow the coated strawberries to sit on the rack for about 5 minutes until the sugar shell is firm and crunchy.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

1 g

Carbohydrates

35 g

Fat

0 g

Fiber

3 g