Tanghulu Recipe 冰糖葫蘆 - Candied Strawberries ( How To Make Tanghulu Without Corn Syrup )
Tanghulu Recipe 冰糖葫蘆 - CANDIED STRAWBERRIES ( How To Make Tanghulu Without Corn Syrup ) is a medium Chinese recipe that serves 4. 80 calories per serving. Recipe by Emma's Goodies on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $6.20 total, $1.55 per serving
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
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
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
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
Add Red Food Coloring
Remove the pan from the heat and stir in 2 drops of red food coloring until evenly distributed.
Time: PT1M
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
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
Dietary info: Vegetarian, Gluten‑Free
Allergens: Honey
Ingredient Substitutions
- Instead of Strawberries: Raspberries, blueberries (smaller skewers)
- Instead of Granulated Sugar: Caster sugar, turbinado sugar (adjust water)
- Instead of Water: Milk (will affect flavor)
- Instead of Honey: Agave syrup, maple syrup
- Instead of Red Food Coloring: Beet juice, pomegranate concentrate
- Instead of Wooden Skewers: Bamboo sticks, metal cocktail picks (use caution)
Equipment Needed
- Saucepan
- Candy Thermometer (optional)
- Wooden Skewers
- Parchment Paper
- Heat‑Resistant Gloves (optional)
- Small Spoon or Ladle
Critical Steps — Do Not Skip
- Do not stir the sugar mixture while it is dissolving; swirl only.
- Reach the hard‑crack stage (150 °C / 300 °F) without letting the sugar burn.
- Turn off the heat immediately once the correct temperature/color is achieved.
- Dip the strawberries quickly and set them on parchment to avoid premature hardening.
Chef Tips from the Video
- Use a silicone baking mat instead of parchment for easier removal.
- Add a pinch of cream of tartar to the sugar mixture to further prevent crystallization.
- If you prefer a glossy finish, brush the hardened candy with a thin layer of melted white chocolate.
Troubleshooting
Sugar crystallizes into a grainy texture.
Do not stir the mixture; if crystals form on the pan walls, wash them away with a wet pastry brush before they fall back in.
Caramel burns and turns black.
Remove the pan from heat immediately at the first sign of deep amber; lower the heat and watch closely.
Coating is uneven or drips excessively.
Make sure strawberries are completely dry; dip quickly and let excess caramel drip back before placing on parchment.
Storage
Refrigerator: Store in an airtight container for up to 2 days; the candy may become slightly sticky.
Freezer: Not recommended; the candy shell can become cloudy.
Room temperature: Best consumed the same day; can sit at room temperature for up to 12 hours.
Make-Ahead Tips
- Prepare the caramel up to step 4, then keep it warm over very low heat (or a warm water bath) for up to 15 minutes before dipping.
- Skewered strawberries can be washed and dried ahead of time; keep them refrigerated on a paper towel.
Frequently Asked Questions
What is the cultural significance and history of Tanghulu in Chinese cuisine?
Tanghulu (糖葫芦) originated in northern China as a street‑food snack during the Qing dynasty. Traditionally made with hawthorn berries, it became popular for its bright red candy coating and sweet‑sour contrast, and today it is enjoyed at festivals and winter markets across China.
What are the traditional regional variations of Tanghulu in Chinese cuisine?
While the classic version uses hawthorn, regional variations include candied strawberries, grapes, or even small apples. In some northern provinces, a thin layer of sesame seeds is sprinkled on the caramel for added texture.
How is Tanghulu traditionally served in China?
Tanghulu is typically served on a wooden stick, displayed on a tray of parchment, and eaten immediately while the candy shell is still crisp. It is often sold by street vendors who keep the caramel hot in a large kettle.
During which Chinese celebrations is Tanghulu commonly enjoyed?
Tanghulu is especially popular during the Lunar New Year and the Winter Solstice, when the sweet, bright red treat symbolizes good luck and warmth during the cold season.
What other Chinese dishes pair well with strawberry Tanghulu?
Strawberry Tanghulu pairs nicely with a cup of hot green tea to balance the sweetness, or alongside savory snacks like steamed buns (baozi) for a contrast of flavors.
What makes strawberry Tanghulu special compared to other fruit‑on‑a‑stick desserts?
The hard‑crack caramel creates a glass‑like shell that snaps cleanly, delivering a unique crunchy‑juicy contrast that few other desserts achieve. The addition of honey and red food coloring also gives a subtle floral note and vibrant appearance.
What are the most common mistakes to avoid when making strawberry Tanghulu?
Common errors include stirring the sugar (causing crystallization), letting the caramel exceed the hard‑crack stage (resulting in burnt flavor), and using wet strawberries (which cause the candy to seize). Follow the no‑stir rule, watch the temperature, and dry the fruit thoroughly.
Why does this Tanghulu recipe use honey in the caramel instead of plain sugar water?
Honey adds a light floral nuance and helps the caramel achieve a smoother texture at the hard‑crack stage, while also slightly lowering the boiling point, which can make timing a bit more forgiving.
Can I make strawberry Tanghulu ahead of time and how should I store it?
Yes, you can prepare the caramel up to step 4 and keep it warm over very low heat. Once coated, store the finished sticks in an airtight container at room temperature for up to 12 hours; refrigerating may cause the candy to become sticky.
What texture and appearance should I look for when the caramel is ready?
The caramel should be a deep amber color and, when tested with a spoon, should flow like liquid gold. It will harden to a clear, glass‑like shell within seconds after dipping.
What does the YouTube channel Emma's Goodies specialize in?
Emma's Goodies focuses on fun, approachable sweet treats and dessert hacks for home cooks, often featuring classic street‑food inspirations and seasonal fruit recipes.
How does the YouTube channel Emma's Goodies' approach to Chinese dessert cooking differ from other cooking channels?
Emma's Goodies blends clear, step‑by‑step visuals with safety tips for high‑heat sugar work, emphasizing beginner‑friendly explanations while preserving authentic flavors, unlike many channels that skip the technical safety details.
Last updated: August 24, 2026
