Cookbook Tanghulu

Ingredients

• 2 cups Granulated Sugar (approximately 400 g; use standard white granulated sugar)
• 1 cup Water (room temperature; for dissolving sugar)
• 2 cups Ice Water (prepared in a large bowl for shocking the candy)
• 1 sheet Parchment Paper (cut to fit baking sheet; prevents sticking)

Instructions

1. Measure Ingredients

   Measure 2 cups of granulated sugar and 1 cup of water into a medium‑sized saucepan.

   Time: PT2M

2. Combine and Dissolve

   Stir gently over medium heat until the sugar fully dissolves and the mixture is clear. Do not stir once it starts boiling.

   Time: PT3M

3. Heat to Hard‑Crack Stage

   Increase heat to medium‑high and attach the candy thermometer. Allow the syrup to boil without stirring until it reaches 300°F (hard‑crack stage).

   Time: PT12M

   Temperature: 300°F

4. Prepare Ice Water Shock

   While the syrup is heating, fill a large mixing bowl with 2 cups of ice water and set aside.

   Time: PT2M

5. Shock the Candy

   When the syrup hits 300°F, carefully pour the entire hot mixture onto a parchment‑lined baking sheet, then immediately drizzle the ice water over it to create a rapid temperature drop.

   Time: PT3M

6. Cool and Break

   Allow the candy to cool completely at room temperature (about 5 minutes), then break into irregular pieces using a kitchen mallet or the back of a spoon.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

0 g

Carbohydrates

55 g

Fat

0 g

Fiber

0 g