Strawberry Tanghulu

Ingredients

• 2 cups Granulated Sugar (use plain white granulated sugar)
• 1 cup Water (room temperature)
• 12 pieces Fresh Strawberries (large, ripe, washed and thoroughly dried)
• 12 pieces Wooden Skewers (6‑inch bamboo or birch sticks)
• 2 cups Ice Cubes (crushed or cubed, placed in a glass bowl)
• 1 sheet Parchment Paper (cut to fit cooling rack)

Instructions

1. Prepare Ice Water Bath

   Fill a glass bowl with 2 cups of ice cubes and add enough cold water to cover the ice, then set aside.

   Time: PT1M

2. Wash and Dry Strawberries

   Rinse the strawberries under cold water, remove the stems, and pat them completely dry with paper towels.

   Time: PT5M

3. Skewer the Strawberries

   Insert a wooden skewer about 1‑2 inches into the stem end of each strawberry, leaving enough stick to hold.

   Time: PT2M

4. Make Sugar Syrup

   Combine 2 cups of granulated sugar and 1 cup of water in a saucepan. Bring to a boil over medium‑high heat without stirring; gently swirl the pan if needed.

   Time: PT5M

5. Reach Amber Color

   Watch the syrup closely; when it turns a light amber (golden) color and a faint caramel aroma appears, remove the pan from heat.

   Time: PT2M

6. Dip Strawberries in Syrup

   Using tongs, quickly dip each skewered strawberry into the hot syrup, allowing excess to drip off, then immediately submerge it in the ice‑water bath for a few seconds.

   Time: PT3M

7. Set and Cool

   Place the coated strawberries on a parchment‑lined cooling rack. Let them sit at room temperature until the sugar shell hardens completely (about 5 minutes).

   Time: PT5M

Nutrition Facts

Calories

60

Protein

0g

Carbohydrates

15g

Fat

0g

Fiber

1g