You Have To Try These Candied Fruit Skewers
You Have To Try These Candied Fruit Skewers is a easy Chinese recipe that serves 4. 120 calories per serving. Recipe by New York Live on YouTube.
Prep: 5 min | Cook: 15 min | Total: 30 min
Cost: $5.43 total, $1.36 per serving
Ingredients
- 1 cup Water (for the sugar syrup)
- 2 cups Granulated Sugar (white granulated sugar)
- 1 tablespoon Corn Syrup (adds stickiness and prevents crystallization)
- 1 teaspoon Lemon Juice (a few drops; makes the coating extra crunchy)
- 10 pieces Assorted Fresh Fruit (e.g., 5 strawberries, 5 grapes; wash, dry, and skewer; place heaviest fruit at bottom for stability)
- 10 pieces Bamboo Skewers (6‑inch skewers, soak in water 10 min before use to prevent burning)
Instructions
Prepare the Fruit
Wash the fruit thoroughly, pat dry, and skewer each piece onto a bamboo skewer, placing the heaviest fruit (e.g., strawberry) at the bottom for stability.
Time: PT5M
Make the Sugar Syrup
Combine 1 cup water and 2 cups granulated sugar in a saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture comes to a steady boil.
Time: PT5M
Add Corn Syrup and Lemon Juice
When the sugar water is boiling, add 1 tablespoon corn syrup and 1 teaspoon lemon juice. Continue boiling until the syrup reaches the hard‑crack stage (about 300°F / 150°C) and becomes thick and glossy.
Time: PT3M
Temperature: 300°F
Coat the Fruit
Using tongs, dip each fruit‑skewer into the hot syrup, turning to fully coat. Lift and let excess syrup drip back into the pan.
Time: PT3M
Set and Cool
Place the coated skewers on a cooling rack (or parchment‑lined sheet) and allow the sugar shell to harden completely, about 4 minutes.
Time: PT4M
Serve
Enjoy the tanghulu immediately. For best texture, eat within 1 hour; the sugar shell will stay crisp for that time.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 0 g
- Carbohydrates
- 30 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten‑free
Ingredient Substitutions
- Instead of Granulated Sugar: Brown sugar (will change color), Coconut sugar
- Instead of Corn Syrup: Glucose syrup, Honey, Agave syrup
- Instead of Lemon Juice: White vinegar (use sparingly), Lime juice
- Instead of Assorted Fresh Fruit: Pineapple chunks, Apple slices, Kiwi wedges
- Instead of Bamboo Skewers: Wooden skewers, Metal cocktail sticks
Equipment Needed
- Saucepan
- Candy Thermometer (optional)
- Bamboo Skewers
- Tongs
- Cooling Rack
- Ladle or Large Spoon
Critical Steps — Do Not Skip
- Ensure the syrup reaches the hard‑crack stage (≈300°F) for a crunchy shell.
- Skewer fruit with the heaviest piece at the bottom for stability.
- Work quickly when dipping fruit; the syrup hardens fast.
Chef Tips from the Video
- Place the heaviest fruit (like a strawberry) at the bottom of the skewer for stability.
- A few drops of lemon juice increase the brittleness of the sugar shell.
- Soak wooden skewers in water for 10 minutes before use to prevent them from burning.
Troubleshooting
Syrup is too thin and never hardens.
Continue boiling until it reaches the hard‑crack stage (300°F). Adding a little extra corn syrup helps achieve a firmer shell.
Sugar coating becomes grainy or crystallizes.
Add the corn syrup and lemon juice as instructed; avoid stirring once the mixture boils.
Fruit slips off the skewer during dipping.
Make sure the fruit is completely dry and the skewer is firmly inserted. Use a heavier fruit at the bottom for better balance.
Storage
Refrigerator: Can be stored up to 2 hours in the fridge, but the sugar coating may become sticky when chilled.
Freezer: Not recommended; freezing causes the sugar shell to become cloudy and lose crunch.
Room temperature: Best kept at room temperature and eaten within 1 hour for optimal crispness.
Make-Ahead Tips
- Prepare the fruit and skewers ahead of time, but dip in syrup no more than 30 minutes before serving.
- If the coating softens, re‑heat the syrup briefly and re‑dip the skewers.
Frequently Asked Questions
What is the cultural significance and history of Tanghulu in northern Chinese cuisine?
Tanghulu originated in northern China as a street‑food treat, traditionally made with hawthorn berries. Legend says a king’s doctor recommended candied berries to cure his wife’s illness, giving rise to the sweet, crunchy confection that is still popular at festivals and night markets today.
What are the traditional regional variations of Tanghulu in Chinese cuisine?
While the classic version uses hawthorn berries, regional variations include strawberries, grapes, kiwi, and even pineapple. Some vendors add a thin layer of sesame seeds or crushed peanuts on the sugar shell for extra texture.
How is Tanghulu traditionally served in northern China?
Tanghulu is usually served on a bamboo skewer, displayed on a wooden tray, and eaten immediately while the sugar coating is still crisp. It is a popular snack during winter festivals and is often sold from portable carts.
What occasions or celebrations is Tanghulu traditionally associated with in Chinese culture?
Tanghulu is commonly enjoyed during the Lunar New Year, winter fairs, and temple festivals. Its bright red sugar coating symbolizes good luck and prosperity, making it a festive treat.
What makes Tanghulu special or unique in Chinese street‑food cuisine?
Tanghulu combines fresh fruit with a glass‑like, hard‑crack sugar shell, offering a contrast of juicy interior and crunchy exterior that is rare among Chinese snacks. The simple syrup‑glaze technique creates a glossy, eye‑catching presentation.
What are the most common mistakes to avoid when making Tanghulu at home?
Common errors include stopping the syrup before it reaches the hard‑crack stage, which leaves a sticky coating, and not drying the fruit, causing the syrup to slide off. Also, overcrowding the pan can lower the syrup temperature and prevent proper hardening.
Why does this Tanghulu recipe use corn syrup and lemon juice instead of plain sugar alone?
Corn syrup prevents sugar crystals from forming, ensuring a smooth, glassy coating, while a few drops of lemon juice add acidity that helps the syrup reach a crisp, brittle texture more reliably.
Can I make Tanghulu ahead of time and how should I store it?
Tanghulu is best eaten within one hour for maximum crunch. If you need to hold it longer, keep it at room temperature on a wire rack; refrigeration will make the sugar shell sticky and less crisp.
What texture and appearance should I look for when the Tanghulu coating is done?
The coating should be clear, glossy, and hard enough to snap with a gentle tap. It will have a glass‑like sheen and should not be sticky to the touch.
What does the YouTube channel New York Live specialize in?
The YouTube channel New York Live focuses on exploring New York City’s diverse food scene, featuring street‑food vendors, pop‑up concepts, and behind‑the‑scenes looks at how iconic dishes are made in the city.
How does the YouTube channel New York Live’s approach to Chinese street‑food cooking differ from other cooking channels?
New York Live emphasizes on‑location collaborations with local founders, like the Tulu NYC pop‑up, and showcases authentic preparation methods while adapting them for home cooks, rather than just studio‑based tutorials.
Last updated: August 28, 2026
