Cookbook Tanghulu
Cookbook Tanghulu is a medium American recipe that serves 8. 200 calories per serving. Recipe by Nick DiGiovanni on YouTube.
Prep: 5 min | Cook: 20 min | Total: 35 min
Cost: $1.10 total, $0.14 per serving
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
Measure Ingredients
Measure 2 cups of granulated sugar and 1 cup of water into a medium‑sized saucepan.
Time: PT2M
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
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
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
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
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
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Granulated Sugar: Caster sugar, Superfine sugar
- Instead of Water: Filtered water
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Medium‑sized Saucepan
- Candy Thermometer
- Heat‑Resistant Spatula
- Baking Sheet
- Large Mixing Bowl
- Measuring Cups
- Tongs (optional)
Critical Steps — Do Not Skip
- Heating the sugar syrup to exactly 300°F (hard‑crack stage).
- Shocking the hot syrup with ice water to stop cooking and create a glossy finish.
Chef Tips from the Video
- For extra shine, add a teaspoon of corn syrup to the mixture before heating.
- If you prefer flavored candy, stir in a few drops of extract (e.g., vanilla, peppermint) after removing from heat, before shocking.
Troubleshooting
Candy is sticky or soft after cooling.
The syrup likely didn’t reach 300°F. Re‑heat a new batch and verify temperature with the thermometer.
Candy is grainy or crystallized.
Crystals formed from sugar on the pan sides. Brush down any crystals with a wet pastry brush before the syrup boils.
Candy shatters into many tiny pieces.
Allow the candy to cool fully before breaking; premature handling causes uneven fractures.
Storage
Refrigerator: Not recommended; moisture will cause candy to become sticky.
Freezer: Not recommended; texture will change.
Room temperature: Store in an airtight container at room temperature for up to 2 weeks.
Make-Ahead Tips
- Candy can be made a day ahead; keep it sealed in an airtight container.
- If pieces stick together, place a small sheet of parchment between layers.
Frequently Asked Questions
What is the cultural significance and history of hard sugar candy in American cuisine?
Hard sugar candy has been a staple of American confectionery since the 19th century, originally sold at fairs and candy stores as simple sweet treats. Its popularity grew with the advent of reliable candy thermometers, allowing home cooks to replicate store‑bought brittles.
What regional variations of hard candy exist within the United States?
Different regions favor distinct flavors: the South enjoys pecan pralines and caramel‑topped brittles, the Midwest is known for peppermint bark, and the Pacific Northwest often incorporates sea salt or coffee flavors into hard candy.
How is hard sugar candy traditionally served at celebrations in American culture?
Hard candy is commonly presented in decorative jars at holidays like Halloween, Christmas, and Fourth of July gatherings, and it is also a nostalgic treat at birthday parties and school fundraisers.
What occasions or celebrations is hard sugar candy traditionally associated with in American culture?
Hard candy is traditionally associated with Halloween trick‑or‑treating, Christmas stocking stuffers, and summer fairs where vendors sell colorful lollipops and brittle.
What makes this hard sugar candy recipe special compared to other candy recipes in American cuisine?
Nick DiGiovanni’s version emphasizes the dramatic shock with ice water, which instantly stops cooking and creates a glossy, crackly texture that many home cooks miss when simply letting the candy cool on its own.
What are the most common mistakes to avoid when making hard sugar candy?
Common mistakes include not reaching the hard‑crack temperature, stirring after the syrup starts boiling (which causes crystallization), and handling the candy before it fully cools, leading to uneven breaks.
Why does this recipe use a candy thermometer instead of estimating by color?
The candy thermometer provides precise temperature control; color can be misleading due to pan material or lighting, and missing the 300°F target results in soft or grainy candy.
Can I make this hard sugar candy ahead of time and how should I store it?
Yes, you can make it ahead. Once completely cooled, store the pieces in an airtight container at room temperature; avoid refrigeration to prevent moisture absorption.
What texture and appearance should I look for when the candy is done?
When the syrup reaches 300°F and is shocked with ice water, the candy should be clear, glossy, and snap cleanly when broken, with no cloudiness or stickiness.
What does the YouTube channel Nick DiGiovanni specialize in?
The YouTube channel Nick DiGiovanni specializes in creative, science‑based cooking tutorials, often featuring experimental twists on classic recipes and detailed explanations of culinary techniques.
How does the YouTube channel Nick DiGiovanni's approach to American comfort food differ from other cooking channels?
Nick DiGiovanni blends culinary science with entertaining storytelling, frequently using high‑energy editing and unexpected ingredient pairings, which sets his approach apart from more traditional, step‑by‑step cooking channels.
Last updated: August 31, 2026
