Bing TangHulu Recipe

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

1. 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

2. Skewer the Berries

   Thread 5‑6 berries onto each bamboo skewer, leaving a small gap between each fruit.

   Time: PT5M

3. Prepare Sugar Syrup

   In a saucepan combine granulated sugar and water. Stir gently and bring to a boil over medium‑high heat.

   Time: PT5M

4. 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

5. 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

6. 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