This Liquid Tanghulu is a delightfully stretchy treat
This LIQUID TANGHULU is a delightfully stretchy treat! is a easy Chinese recipe that serves 6. 200 calories per serving. Recipe by Little Remy Food 🐭🍝 on YouTube.
Prep: 10 min | Cook: 8 min | Total: 23 min
Cost: $18.07 total, $3.01 per serving
Ingredients
- 200 g Gummy Candy (Assorted fruit‑flavored gummies that are firm enough to hold a skewer)
- 1 cup Granulated Sugar (White granulated sugar, for the caramel coating)
- 1/4 cup Water (Helps the sugar melt evenly and prevents scorching)
- 2 cups Ice (For the ice bath that quickly sets the coating)
- 12 pieces Bamboo Skewers (6‑inch wooden skewers, dry)
Instructions
Prepare Skewers and Ice Bath
Thread 2–3 gummy pieces onto each bamboo skewer. Set the skewers aside on a plate. Fill a large bowl with ice and cold water, then add the ice cubes to create an ice bath.
Time: PT5M
Melt Sugar into Hard‑Crack Caramel
Combine the granulated sugar and water in a small saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring. Allow the mixture to boil until it turns a deep amber color and reaches about 300°F (hard‑crack stage). Remove from heat immediately.
Time: PT5M
Temperature: 300°F
Dip Gummies in Caramel
Using tongs, dip each gummy‑skewer into the hot caramel, turning to coat all sides. Let excess caramel drip back into the pan, then quickly transfer the coated skewer to the ice bath.
Time: PT2M
Set the Coating
Leave the skewers in the ice bath for about 30 seconds, then place them on a cooling rack or parchment sheet to dry completely.
Time: PT1M
Cool and Serve
Allow the coated skewers to sit at room temperature for 5 minutes until the caramel is firm. Serve immediately or store as directed.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 0 g
- Carbohydrates
- 50 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Not vegan (contains gelatin), Gluten‑free (if gummies are gluten‑free)
Allergens: Gelatin (in gummy candy), Potential soy or wheat additives depending on candy brand
Ingredient Substitutions
- Instead of Gummy Candy: Fruit‑flavored jelly candies, Marshmallows (different texture), Soft candy pieces
- Instead of Granulated Sugar: Cane sugar, Light brown sugar (will add molasses flavor)
- Instead of Ice: Very cold water with ice cubes
- Instead of Bamboo Skewers: Metal cocktail skewers, Reusable bamboo sticks
Equipment Needed
- Small Saucepan
- Candy Thermometer (optional)
- Wooden Skewers
- Large Bowl for Ice Bath
- Tongs (optional)
- Cooling Rack or Parchment Sheet (optional)
- Metal Spoon or Small Ladle (optional)
Critical Steps — Do Not Skip
- Melt sugar to the hard‑crack stage (≈300°F) without burning.
- Dip gummies quickly to avoid melting the candy.
- Use an ice bath to shock the coating and create a glossy finish.
Chef Tips from the Video
- Use a metal spoon to swirl the caramel gently; it helps keep the temperature even.
- If you don’t have a candy thermometer, the caramel is ready when a small drop dropped into cold water hardens instantly.
- For extra shine, brush the finished skewers with a thin layer of melted white chocolate after the caramel has set.
Troubleshooting
Caramel turns grainy or crystallizes.
Make sure to stop stirring once the sugar dissolves and use a clean pan. If crystallization occurs, add a small splash of corn syrup next time.
Gummies melt completely in the caramel.
Work quickly, keep the caramel just at hard‑crack stage, and have the ice bath ready before dipping.
Coating is too thick and sticky.
Dip the gummies for a shorter time, let excess caramel drip off, and ensure the ice bath is sufficiently cold.
Storage
Refrigerator: Store in an airtight container for up to 2 days; the coating may become sticky in high humidity.
Freezer: Not recommended – the caramel can become grainy after thawing.
Room temperature: Best kept at room temperature in a sealed container for up to 1 day.
Make-Ahead Tips
- Coat the gummies and let them set, then store in an airtight container for up to 24 hours.
- If the coating becomes sticky, place the skewers in the freezer for 10 minutes to firm up before serving.
Frequently Asked Questions
What is the cultural significance and history of Tang Hulu in Chinese street food culture?
Tang Hulu, also known as candied fruit on a stick, originated in northern China as a simple way to preserve fruit with a sugar glaze. It became a popular street snack during festivals and winter markets, symbolizing sweetness and good luck.
What are the traditional regional variations of Tang Hulu in China?
In northern China, Tang Hulu traditionally uses hawthorn, strawberries, or candied winter melon. In southern regions, softer fruits like mango or pineapple are common, often glazed with a lighter syrup instead of hard‑crack caramel.
How is authentic Tang Hulu traditionally served in Chinese festivals?
Authentic Tang Hulu is served on bamboo skewers, sometimes sprinkled with sesame seeds or crushed peanuts, and presented on a tray of ice to keep the glaze crisp during hot weather festivals.
What occasions or celebrations is Tang Hulu traditionally associated with in Chinese culture?
Tang Hulu is especially popular during the Lunar New Year, Mid‑Autumn Festival, and winter temple fairs, where its bright red glaze symbolizes prosperity and happiness.
What other Chinese dishes pair well with Tang Hulu as a snack?
Tang Hulu pairs nicely with savory street foods like jianbing (Chinese crepes), baozi (steamed buns), and hot soy‑milk, offering a sweet contrast to salty flavors.
What are the authentic traditional ingredients for Tang Hulu versus acceptable substitutes?
Traditional Tang Hulu uses fresh fruit, granulated sugar, and sometimes maltose or honey for the glaze. Acceptable substitutes include gummy candy for a playful twist, corn syrup to prevent crystallization, or white chocolate for a glossy finish.
What are the most common mistakes to avoid when making Liquid Tang Hulu at home?
Common mistakes include overheating the sugar (causing bitterness), dipping the gummies too slowly (which melts them), and not having an ice bath ready, resulting in a sticky, uneven coating.
Why does this Liquid Tang Hulu recipe use a hard‑crack caramel instead of a simple syrup glaze?
A hard‑crack caramel creates a crunchy, glass‑like shell that mimics the traditional candied fruit texture, whereas a simple syrup would remain soft and not provide the characteristic snap.
Can I make Liquid Tang Hulu ahead of time and how should I store it?
Yes, you can coat the gummies and let them set, then store them in an airtight container at room temperature for up to 24 hours. If they become sticky, a brief chill in the freezer will firm the coating again.
What texture and appearance should I look for when making Liquid Tang Hulu?
The coating should be glossy, smooth, and hard enough to snap when bitten, while the gummy interior remains soft and chewy. The color should be a deep amber, not burnt black.
What does the YouTube channel Little Remy Food specialize in?
The YouTube channel Little Remy Food 🐭🍝 specializes in fun, approachable home‑cooking tutorials that blend classic Asian dishes with creative twists, often featuring quick‑prep snacks and comfort foods.
How does the YouTube channel Little Remy Food's approach to Chinese snack recipes differ from other cooking channels?
Little Remy Food focuses on playful reinterpretations—like using candy instead of fruit—while keeping techniques simple and equipment minimal, making Chinese snack recipes accessible to beginners compared to more technique‑heavy channels.
Last updated: August 30, 2026
