Candied Strawberries Tanghulu Recipe 🍓

Ingredients

• 1 pound Strawberries (washed, stems removed, patted dry)
• 2 cups Granulated Sugar (for syrup)
• 1 cup Water (for syrup)
• 12 pieces Bamboo Skewers (for threading strawberries)
• 2 cups Ice Water (for shocking coated strawberries)

Instructions

1. Wash and Dry Strawberries

   Rinse the strawberries under cold water, remove the stems, and pat them completely dry with a kitchen towel.

   Time: PT5M

2. Skewer the Fruit

   Thread each strawberry onto a bamboo skewer, leaving a little space at the top for handling.

   Time: PT5M

3. Combine Sugar and Water

   Place the granulated sugar and water in the saucepan and stir just enough to wet the sugar.

   Time: PT2M

4. Heat the Syrup Without Stirring

   Bring the mixture to a boil over medium heat and continue to cook, **do not stir**, for about 10 minutes until it reaches a thick, amber stage.

   Time: PT10M

5. Test Syrup Consistency

   Drop a tiny spoonful of the hot syrup into a separate bowl of ice water; it should form a thin, flexible coating that solidifies quickly.

   Time: PT1M

6. Dip and Shock the Strawberries

   Using tongs, dip each skewer into the hot syrup, then immediately submerge it in the ice‑water bowl to set the coating.

   Time: PT5M

7. Cool and Set

   Place the coated strawberries on a parchment‑lined plate and let them sit at room temperature until the glaze hardens, about 5 minutes.

   Time: PT5M

Nutrition Facts

Calories

45

Protein

0g

Carbohydrates

12g

Fat

0g

Fiber

1g