Delicious Fruit Candy Tanghulu Homemade Snack
Delicious Fruit Candy 🍡 Tanghulu Homemade Snack! is a easy Thai recipe that serves 4. 80 calories per serving. Recipe by Kaven Adventures on YouTube.
Prep: 12 min | Cook: 10 min | Total: 30 min
Cost: $5.85 total, $1.46 per serving
Ingredients
- 12 pieces Strawberries (washed, stems removed, dried thoroughly)
- 12 pieces Grapes (seedless, washed and dried)
- 1 cup Granulated Sugar (prefer white granulated sugar; avoid brown sugar for clear amber color)
- 0.5 cup Water (for the sugar syrup)
- 2 cup Ice Water (cold water with plenty of ice cubes; enough to fully submerge the fruit)
- 12 pieces Wooden Skewers (12‑inch bamboo or birch skewers, soaked in water for 10 minutes to prevent burning)
Instructions
Wash and Dry Fruit
Place strawberries and grapes in a colander, rinse under cold running water, then pat dry with a clean kitchen towel or paper towels.
Time: PT5M
Remove Stems and Skewer Fruit
Trim the stems off the strawberries. Insert a wooden skewer through the center of each strawberry and each grape, leaving about 1‑inch of skewer exposed for handling.
Time: PT5M
Prepare Ice Water Bath
Fill a large bowl or the ice bath container with 2 cups of cold water and add a generous amount of ice cubes. The water level should be high enough to fully submerge the fruit.
Time: PT2M
Make Amber Sugar Syrup
In a saucepan, combine 1 cup granulated sugar and ½ cup water. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and continue cooking until the mixture turns a deep amber color.
Time: PT8M
Temperature: 300°F
Maintain Syrup Temperature
Reduce the heat to low, keeping the syrup just hot enough to stay liquid but not boiling. This makes it easier to dip the fruit without over‑cooking.
Time: PT1M
Dip Fruit in Syrup then Ice Water
Using tongs, quickly dip each skewered fruit into the hot amber syrup, allowing the coating to fully cover the fruit (about 1‑2 seconds). Immediately transfer the coated fruit into the ice water bath to stop cooking and set the glaze.
Time: PT4M
Dry and Serve
Remove the fruit from the ice water, place on a wire rack or parchment paper, and let it air‑dry for a few minutes until the glaze is firm.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 0g
- Carbohydrates
- 20g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan (if using vegan‑approved sugar)
Ingredient Substitutions
- Instead of Strawberries: Raspberries, Blueberries
- Instead of Grapes: Cherry tomatoes, Small plums
- Instead of Granulated Sugar: Cane sugar, Turbinado sugar (will affect color)
- Instead of Water: Filtered water
- Instead of Ice Water: Very cold filtered water
- Instead of Wooden Skewers: Metal cocktail sticks
Equipment Needed
- Saucepan
- Mixing Bowl
- Wooden Skewers
- Tongs
- Ice Bath Container
- Timer (optional)
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Achieving the correct amber color for the sugar syrup without burning.
- Immediate transfer of the hot‑coated fruit into the ice water to set the glaze.
Chef Tips from the Video
- Use a metal skewer for better heat resistance if you plan to dip many pieces.
- Add a pinch of cream of tartar to the syrup to help prevent crystallization.
- For extra shine, brush the finished fruit with a thin layer of melted white chocolate.
Troubleshooting
Sugar syrup crystallizes or becomes grainy.
Make sure to stop stirring once the sugar dissolves and avoid any water droplets falling into the syrup. If crystallization occurs, add a small amount of corn syrup or honey to re‑smooth.
Coating slides off the fruit.
Ensure the fruit is completely dry before dipping. Also, work quickly so the syrup stays hot enough to adhere.
Syrup burns and turns black.
Remove the pan from heat immediately once amber color appears; lower the heat and keep a close eye on it.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Bring to room temperature before serving.
Freezer: Not recommended; the sugar coating can become sticky after thawing.
Room temperature: Best consumed the same day; can sit out for up to 4 hours in a cool, dry place.
Make-Ahead Tips
- Prepare the sugar syrup up to the amber stage and keep it warm (low heat) for up to 30 minutes.
- Skewered fruit can be washed, dried, and refrigerated for up to 12 hours; re‑dip in hot syrup just before serving.
Frequently Asked Questions
What is the cultural significance and history of Pong Hol in Thai cuisine?
Pong Hol (also known as "thong yip" or "candied fruit on a stick") is a traditional Thai street‑food treat that dates back to the early 20th century, originally sold at festivals and temple fairs as a simple, eye‑catching sweet.
What are the traditional regional variations of Pong Hol in Thailand?
In northern Thailand, mango or pineapple slices are often used, while in central regions strawberries and grapes are popular. Some southern versions add a splash of coconut milk to the syrup for a richer flavor.
How is Pong Hol traditionally served in Thai street markets?
Vendors typically serve the skewered candied fruit on a small wooden stick, sometimes sprinkled with toasted sesame seeds or a drizzle of condensed milk for extra sweetness.
During which Thai celebrations is Pong Hol commonly enjoyed?
Pong Hol is frequently prepared for Songkran (Thai New Year), Buddhist temple festivals, and local fairs where sweet treats are offered to visitors and monks.
How does Pong Hol fit into the broader Thai snack tradition?
Thai snacks (khanom) often balance sweet, salty, and aromatic flavors. Pong Hol represents the sweet, glossy side of this tradition, complementing savory snacks like grilled pork skewers and spicy papaya salad.
What are the authentic traditional ingredients for Pong Hol versus acceptable substitutes?
Authentic Pong Hol uses white granulated sugar, water, and fresh seasonal fruit. Substitutes can include cane sugar or honey for the syrup, and other bite‑size fruits like mango or pineapple in place of strawberries and grapes.
What other Thai dishes pair well with Pong Hol?
Pong Hol pairs nicely with light, savory snacks such as Thai spring rolls, grilled chicken satay, or a fresh papaya salad, offering a sweet contrast to spicy or salty flavors.
What makes Pong Hol special or unique in Thai cuisine?
Its glossy amber coating created by rapid caramelization and immediate cooling gives a crunchy texture that contrasts with the juicy fruit, making it a visually striking and texturally unique snack.
How has Pong Hol evolved over time in modern Thai street food?
Modern vendors experiment with flavored syrups (matcha, coffee, or pandan) and use a variety of fruits, but the core technique of amber sugar dipping and ice‑water shocking remains unchanged.
What are the most common mistakes to avoid when making Pong Hol at home?
Common errors include over‑cooking the syrup (burnt flavor), not drying the fruit completely (coating slides off), and dipping the fruit too slowly, which lets the syrup cool and lose its glossy finish.
Why does this Pong Hol recipe use an ice water bath instead of letting the syrup cool on its own?
The ice water instantly stops the cooking process, locking in the glossy amber sheen and creating a crisp, crunchy shell. Skipping the ice bath often results in a sticky, dull coating.
What does the YouTube channel Kaven Adventures specialize in?
Kaven Adventures focuses on travel‑inspired cooking, showcasing easy‑to‑make dishes from around the world while highlighting cultural stories and outdoor cooking techniques.
How does the YouTube channel Kaven Adventures' approach to Thai cooking differ from other Thai cooking channels?
Kaven Adventures blends adventure storytelling with step‑by‑step tutorials, often preparing Thai street foods in unconventional settings (campfires, portable stoves) and emphasizing quick, portable recipes.
Last updated: August 24, 2026
