Tanghulu Recipe 冰糖葫蘆 - CANDIED STRAWBERRIES ( How To Make Tanghulu Without Corn Syrup )

Ingredients

• 12 pieces Strawberries (large, washed and thoroughly dried; stems removed)
• 200 g Granulated Sugar (for caramel; measure loosely)
• 50 ml Water (room temperature)
• 1 tablespoon Honey (adds subtle floral note; optional)
• 2 drops Red Food Coloring (gel or liquid; enhances color on green‑streaked berries)
• 12 pieces Wooden Skewers (12‑inch, blunt tip for easy handling)

Instructions

1. Prepare the Strawberries

   Rinse the strawberries under cold water, pat them completely dry with paper towels, remove the stems, and insert a wooden skewer about 1 inch from the top of each berry.

   Time: PT5M

2. Combine Sugar, Water, and Honey

   Place the saucepan over low heat and add the granulated sugar, water, and honey. Gently swirl the pan (do not stir) until most of the sugar has dissolved.

   Time: PT3M

3. Bring Caramel to Hard‑Crack Stage

   Increase the heat to medium and bring the mixture to a rolling boil. If you have a candy thermometer, cook until it reaches 150 °C (300 °F). Without a thermometer, watch for a deep amber color and a slight thickening; this usually takes 8‑10 minutes.

   Time: PT10M

   Temperature: 150°C

4. Add Red Food Coloring

   Remove the pan from the heat and stir in 2 drops of red food coloring until evenly distributed.

   Time: PT1M

5. Dip the Strawberries

   Working quickly, dip each skewered strawberry into the hot caramel, turning to coat all sides. Lift and let excess drip back into the pan.

   Time: PT4M

6. Set and Cool

   Place the coated strawberries onto a sheet of parchment paper, spacing them apart. Allow them to cool and harden for at least 10 minutes before serving.

   Time: PT10M

Nutrition Facts

Calories

80

Protein

0.5 g

Carbohydrates

20 g

Fat

0 g

Fiber

1 g