Bing TangHulu Recipe
Bing TangHulu Recipe is a medium Chinese recipe that serves 5. 70 calories per serving. Recipe by Amazing Kitchen on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $16.25 total, $3.25 per serving
Ingredients
- 500 g Fresh Hawthorn Berries (Rinse, pat dry, remove stems; use firm, bright red berries)
- 200 g Granulated Sugar (Will become the hard‑crack sugar coating)
- 100 ml Water (For the sugar syrup; use filtered water)
- 20 Bamboo Skewers (12‑inch length; soak in water 10 min to prevent burning)
- 1 sheet Parchment Paper (Lined tray for cooling the candy)
Instructions
Rinse and Dry Berries
Place the hawthorn berries in a colander, rinse under cold water, then pat dry with a clean kitchen towel.
Time: PT5M
Skewer the Berries
Thread 5‑6 berries onto each bamboo skewer, leaving a small gap between each fruit.
Time: PT5M
Prepare Sugar Syrup
In a saucepan combine granulated sugar and water. Stir gently and bring to a boil over medium‑high heat.
Time: PT5M
Heat to Hard‑Crack Stage
Continue boiling the syrup until it reaches 150 °C (hard‑crack stage). If you don’t have a thermometer, watch for a deep amber color and test a drop in cold water – it should harden instantly.
Time: PT5M
Temperature: 150°C
Coat the Berries
Using tongs, dip each skewer into the hot syrup, turning to fully coat the berries. Lift and let excess drip off, then place the skewer on a parchment‑lined baking sheet.
Time: PT5M
Cool and Set
Allow the coated berries to sit at room temperature until the sugar shell hardens completely (about 5 minutes).
Time: PT5M
Nutrition Facts
- Calories
- 70
- Protein
- 0.5 g
- Carbohydrates
- 18 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Vegetarian, Gluten‑Free
Ingredient Substitutions
- Instead of Fresh Hawthorn Berries: Red currants, Cranberries, Strawberries (smaller size)
- Instead of Granulated Sugar: Caster sugar, Fine white sugar
- Instead of Bamboo Skewers: Wooden cocktail sticks, Metal skewers
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Saucepan
- Candy Thermometer (optional)
- Mixing Bowl
- Tongs
- Baking Sheet
Critical Steps — Do Not Skip
- Soaking bamboo skewers to prevent burning
- Reaching the hard‑crack stage (150 °C) without burning the syrup
- Coating the berries quickly before the syrup hardens
Chef Tips from the Video
- Use a candy thermometer for precision; the hard‑crack stage is critical for that signature crunch.
- For a glossy finish, add a drop of lemon juice to the syrup – it helps prevent crystallization.
- If you prefer a milder tartness, blanch the hawthorn berries briefly in hot water, then shock in ice water before drying.
Troubleshooting
Sugar syrup crystallizes and becomes grainy.
Add a small pinch of corn syrup or cream of tartar to the mixture, and avoid stirring once boiling begins.
Coating is thin or uneven.
Ensure the syrup is at the correct temperature (hard‑crack) and dip the skewer a second time if needed.
Berries become soggy after coating.
Make sure the berries are completely dry before dipping; any moisture will cause the sugar to dissolve.
Storage
Refrigerator: Store in an airtight container for up to 2 days; the sugar shell may become slightly sticky.
Freezer: Not recommended – the sugar coating can become cloudy and lose crunch.
Room temperature: Best consumed the same day; can keep at room temperature for up to 12 hours in a dry place.
Make-Ahead Tips
- Rinse, dry, and skewer the berries up to 2 hours ahead; keep them refrigerated on a tray.
- Prepare the sugar syrup in advance and keep it warm (just below hard‑crack) for quick coating.
Frequently Asked Questions
What is the cultural significance and history of Hawthorn Berry Candy (Tanghulu) in Chinese cuisine?
Tanghulu dates back to the Song dynasty (960‑1279 AD) when street vendors sold hawthorn berries on skewers coated in sugar as a portable, energizing snack. It became a symbol of festive street food and is still popular during Chinese New Year and temple fairs.
What are the traditional regional variations of Tanghulu in China?
While the classic version uses hawthorn berries, northern China often adds peanuts or lotus seeds, and southern regions may use strawberries, grapes, or even candied winter melon. Some variations also incorporate a light honey glaze for extra shine.
How is Tanghulu traditionally served in Chinese street markets?
Vendors display the glossy, red‑coated skewers on bamboo sticks, often arranging them in decorative baskets. They are served at room temperature and eaten directly from the skewer, sometimes with a side of crushed peanuts for added texture.
What occasions or celebrations is Tanghulu associated with in Chinese culture?
Tanghulu is a staple at Lunar New Year, temple fairs, and winter festivals because its bright red color symbolizes good luck and prosperity. It is also a nostalgic treat for children during school outings.
What makes Hawthorn Berry Candy (Tanghulu) special in Chinese snack tradition?
Tanghulu combines the natural tartness of hawthorn with a crisp, caramelized sugar shell, offering a balance of sweet and sour that appeals to all ages. Its simple preparation and portable format reflect the ingenuity of historic Chinese street vendors.
What are the authentic traditional ingredients for Tanghulu versus acceptable modern substitutes?
Authentic Tanghulu uses fresh hawthorn berries, granulated white sugar, and water. Modern cooks may substitute red currants or strawberries for the berries and add a drop of lemon juice or corn syrup to improve the sugar glaze’s stability.
What other Chinese dishes pair well with Hawthorn Berry Candy (Tanghulu) at a festive gathering?
Tanghulu pairs nicely with savory street foods like jianbing (Chinese crepes), baozi (steamed buns), and hot soy‑milk. The bright, sweet flavor also complements spicy Sichuan snacks, providing a refreshing contrast.
What are the most common mistakes to avoid when making Hawthorn Berry Candy (Tanghulu)?
Common errors include under‑heating the syrup (resulting in a soft coating), over‑cooking (causing bitterness), and not drying the berries fully (which leads to soggy candy). Follow the hard‑crack temperature and keep the berries dry for best results.
Why does this Tanghulu recipe use a hard‑crack stage instead of a soft‑ball stage for the sugar syrup?
The hard‑crack stage (150 °C) creates a glass‑like shell that snaps when bitten, giving Tanghulu its signature crunch. A soft‑ball stage would produce a chewy coating, which is not traditional for this snack.
What does the YouTube channel Amazing Kitchen specialize in?
The YouTube channel Amazing Kitchen focuses on easy‑to‑follow, culturally authentic recipes from around the world, often highlighting traditional street foods and historic dishes with modern home‑cooking tips.
How does the YouTube channel Amazing Kitchen’s approach to Chinese cooking differ from other Chinese cooking channels?
Amazing Kitchen emphasizes the historical background of each dish, uses minimal specialized equipment, and breaks down classic techniques (like sugar tempering) into clear, beginner‑friendly steps, whereas many other channels focus on restaurant‑style plating or advanced culinary methods.
Last updated: August 29, 2026
