A New Twist on Traditional Tanghulu

Ingredients

• 200 g Fresh Hawthorn Berries (washed, stems removed, firm and glossy)
• 200 g Granulated Sugar (for the syrup; use pure cane sugar for best clarity)
• 100 ml Water (for the syrup)
• 8 pieces Bamboo Skewers (8‑inch length, food‑grade)
• 2 drops Food‑grade Red Food Coloring (optional, for traditional red hue)
• 1 Tbsp Toasted Sesame Seeds (optional garnish, adds nutty crunch)

Instructions

1. Wash and Dry Hawthorn Berries

   Rinse the hawthorn berries under cold water, remove any stems or leaves, then pat them completely dry with a clean kitchen towel.

   Time: PT5M

2. Skewer the Berries

   Thread 8‑10 berries onto each bamboo skewer, leaving about 2 cm of skewer free at the top for handling.

   Time: PT5M

3. Prepare the Sugar Syrup

   Combine the granulated sugar and water in the small saucepan. Stir gently until the sugar is dissolved.

   Time: PT5M

4. Heat to Hard‑Crack Stage

   Bring the syrup to a rolling boil and continue heating until it reaches 150 °C (hard‑crack stage). If you lack a thermometer, drop a small amount into cold water – it should form hard, brittle threads.

   Time: PT5M

   Temperature: 150°C

5. Add Color (Optional) and Coat the Berries

   If using, stir in the red food coloring quickly. Then, dip each skewer into the hot syrup, lift, and immediately begin a gentle spinning motion over the parchment‑lined plate. The centrifugal force will fling thin sugar strands that coat the berries like cotton candy.

   Time: PT5M

6. Set and Garnish

   Allow the coated skewers to sit for about a minute until the sugar hardens. Sprinkle toasted sesame seeds over any still‑wet spots if desired.

   Time: PT5M

7. Clean Up

   Soak the saucepan in warm, soapy water to dissolve any residual sugar. Wash all utensils, wipe the work surface, and store any unused ingredients.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g