Watermelon Tanghulu

Ingredients

• 2 whole Watermelon (One yellow watermelon for color contrast, one red; cut into 1‑inch thick tongue‑shaped slices)
• 2 cups Granulated Sugar (Use pure cane sugar; avoid brown sugar for a clear coating)
• 0.5 cup Water (Room‑temperature water for the syrup)

Instructions

1. Prepare Watermelon

   Wash the watermelons, cut them in half, then slice each half into 1‑inch thick, tongue‑shaped pieces; set aside on a parchment‑lined tray.

   Time: PT10M

2. Set Up Ice Bath

   Fill a large bowl with ice and cold water; place a second bowl or tray nearby for the coated fruit to rest after dunking.

   Time: PT5M

3. Make Hard‑Crack Sugar Syrup

   Combine the sugar and water in the saucepan over medium‑high heat. Stir until the sugar dissolves, then stop stirring and attach the candy thermometer. Heat until the temperature reaches 300°F (hard‑crack stage).

   Time: PT10M

   Temperature: 300°F

4. Coat Watermelon Slices

   Using tongs, dip each watermelon slice into the hot sugar syrup, allowing excess to drip off, then immediately transfer the slice into the ice bath to set the coating.

   Time: PT5M

5. Cool and Dry

   Remove the coated slices from the ice bath, place them on the parchment‑lined tray or cooling rack, and let them air‑dry for 5‑10 minutes until the sugar shell is firm.

   Time: PT5M

Nutrition Facts

Calories

85

Protein

0.5 g

Carbohydrates

22 g

Fat

0 g

Fiber

0.5 g