How to Make Tanghulu
How to Make Tanghulu is a easy Chinese recipe that serves 4. 150 calories per serving. Recipe by In The Kitchen With Matt on YouTube.
Prep: 11 min | Cook: 38 min | Total: 1 hr 4 min
Cost: $9.00 total, $2.25 per serving
Ingredients
- 8 pieces Strawberries (washed, dried, stems removed (optional))
- 12 pieces Grapes (seedless, washed, dried)
- 4 cups White Granulated Sugar (for candy glass coating)
- 2 cups Water (for sugar solution)
- 1 cup Ice Water (for shocking the candy coating)
- 4 pieces Wooden Skewers (for holding fruit)
Instructions
Prepare Fruit
Rinse strawberries and grapes under cold water, pat dry thoroughly, remove strawberry stems (optional), then thread one strawberry and three grapes onto each wooden skewer.
Time: PT5M
Set Up Ice Bath
Fill a bowl with ice and water, set aside for shocking the hot candy coating.
Time: PT2M
Measure Sugar and Water
Measure 4 cups of white granulated sugar and 2 cups of water and pour both into a saucepan.
Time: PT2M
Begin Heating
Place the saucepan over medium‑high heat and stir gently just until the sugar is moistened, then stop stirring.
Time: PT2M
Reach Hard‑Crack Stage
Allow the mixture to boil without stirring until it reaches 300°F (150°C), the hard‑crack stage. This usually takes 25‑30 minutes.
Time: PT30M
Temperature: 300°F
Remove from Heat
Carefully remove the pan from the burner and let the syrup sit for about 1 minute to settle.
Time: PT1M
Dip Fruit and Shock
Tilt the pan to coat the bottom with a thin layer of syrup, quickly dip each fruit skewer into the hot syrup, then immediately submerge it in the ice‑water bath to set the candy glass.
Time: PT5M
Dry Coated Fruit
Place the coated skewers on a silicone mat or parchment‑lined sheet pan and let them cool completely.
Time: PT2M
Optional Candy Glass Sheets
Pour any leftover hot syrup onto a silicone mat, spread thin, and let harden. Break into shards for garnish or use as simple syrup later.
Time: PT5M
Serve
Enjoy the Tang Hulu immediately or store as instructed.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 0 g
- Carbohydrates
- 38 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: None
Ingredient Substitutions
- Instead of Strawberries: Kiwi, Pineapple chunks, Firm apple slices
- Instead of Grapes: Blueberries, Raspberries
- Instead of White Granulated Sugar: Caster sugar
- Instead of Water: none
- Instead of Ice Water: cold water with ice cubes
- Instead of Wooden Skewers: metal skewers
Equipment Needed
- Saucepan
- Candy Thermometer (optional) (optional)
- Bowl for Ice Water
- Tongs
- Cutting Board
- Knife
- Silicone Mat
- Sheet Pan
- Wooden Spoon or Heat‑Resistant Spatula
- Kitchen Towels
Critical Steps — Do Not Skip
- Heating the sugar solution to the hard‑crack stage (300°F/150°C)
- Quickly dipping the fruit and shocking it in ice water to set the candy glass
- Ensuring fruit is completely dry before coating
Chef Tips from the Video
- Use a metal spoon to swirl the pan gently for even heating without stirring the syrup.
- If you don’t have a candy thermometer, test the stage by dropping a small amount into ice water; it should form a hard, brittle thread.
Troubleshooting
Sugar crystallizes and the coating turns grainy
Add a teaspoon of corn syrup or a few drops of lemon juice to the syrup before heating to inhibit crystallization.
Coating is too thick and cracks
Work faster while the syrup is hot, or reheat gently to thin it before dipping.
Fruit does not stick to the sugar
Make sure the fruit is completely dry; pat with a paper towel before dipping.
Storage
Refrigerator: Store in an airtight container at 4°C; best consumed within 24 hours.
Freezer: Not recommended; the candy coating can become sticky after thawing.
Room temperature: Keep in a sealed container at room temperature (up to 25°C) for up to 24 hours.
Make-Ahead Tips
- Candied fruit can be prepared up to 4 hours ahead; keep in an airtight container at room temperature.
- If the coating becomes sticky, gently reheat the syrup for a few seconds and re‑dip the fruit.
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 skewers, has been a popular snack in Chinese night markets for decades. The glossy sugar coating was originally a way to preserve fruit and add a sweet crunch, making it an affordable treat for children and adults alike.
What regional variations of Tang Hulu exist within China?
In northern China, hawthorn or tangerine slices are common, while southern regions often use tropical fruits like mango or lychee. Some vendors add food coloring to create rainbow‑colored candy glass, but the classic version uses plain white sugar.
How is Tang Hulu traditionally served in Chinese street markets?
Vendors typically serve Tang Hulu on wooden sticks, sometimes sprinkling a pinch of toasted sesame seeds on the coating. It is eaten on the spot as a sweet, crunchy snack, especially during festivals and winter evenings.
During which Chinese celebrations is Tang Hulu especially popular?
Tang Hulu is a staple during the Lunar New Year and Mid‑Autumn Festival, when families gather at night markets and enjoy sweet street foods together.
What makes Tang Hulu unique compared to other Chinese desserts?
The thin, glass‑like sugar shell creates a satisfying crack when bitten, contrasting with the fresh juiciness of the fruit inside—a texture combination rarely found in other Chinese sweets.
What are the most common mistakes to avoid when making Tang Hulu at home?
The biggest errors are stirring the syrup after it starts boiling, which causes crystallization, and letting the syrup cool too much before dipping, which makes the coating too thick and uneven.
Why does this Tang Hulu recipe use a 2:1 sugar‑to‑water ratio instead of a different proportion?
A 2:1 ratio yields the right concentration for the hard‑crack stage without being overly thick. Using less water would cause the syrup to scorch, while more water would require a longer boil and result in a softer coating.
Can I make Tang Hulu ahead of time and how should I store it?
Yes, you can prepare the skewers up to 4 hours in advance. Store them in an airtight container at room temperature; avoid refrigeration, which can cause the sugar shell to sweat and become sticky.
What texture and appearance should I look for when the sugar reaches the hard‑crack stage?
The syrup should be a clear amber color and, when a drop is placed in ice water, it should form a hard, brittle thread that snaps instantly. It should also coat the pan’s bottom with a thin, glossy film.
How do I know when the Tang Hulu is done cooking?
Use a candy thermometer to reach 300°F (150°C). If you don’t have one, watch for a slight amber hue and test a drop in ice water; it must harden instantly and not be tacky.
What does the YouTube channel In The Kitchen With Matt specialize in?
The YouTube channel In The Kitchen With Matt focuses on easy, step‑by‑step home cooking tutorials that demystify classic and street‑food recipes, often emphasizing budget‑friendly ingredients and clear visual instructions.
How does the YouTube channel In The Kitchen With Matt's approach to Chinese cooking differ from other Chinese cooking channels?
Matt’s approach breaks down Chinese street‑food techniques into simple, everyday kitchen steps, avoiding complex equipment and emphasizing ingredient accessibility, whereas many Chinese cooking channels focus on restaurant‑style precision and specialty tools.
Last updated: September 6, 2026
