실패없이 '더' 완벽한 탕후루 만들기 (물엿x저울x온도계x) l a perfect tanghulu recipe l 서담(SEODAM)

Ingredients

• 12 pieces Strawberries (fresh, shiny, stems removed; do not use bruised berries)
• 200 grams Granulated Sugar (white granulated sugar)
• 100 grams Water (filtered water)
• 12 pieces Bamboo Skewers (6‑inch, thick‑handled for easy gripping)
• 1 piece Kitchen Towel (clean cotton towel for drying fruit)
• 1 piece Tangerine (optional) (peeled whole, skin kept intact; use only if desired)

Instructions

1. Prepare the Fruit

   Wash the strawberries, pat them completely dry with a clean kitchen towel, and remove the stems. If using a tangerine, carefully peel it whole without tearing the flesh.

   Time: PT5M

2. Skewer the Fruit

   Insert a bamboo skewer through the stem end of each strawberry (or through the peeled tangerine). Use chopsticks with a thick handle to hold the skewer steady while inserting.

   Time: PT2M

3. Measure Sugar and Water

   Measure 200 g (≈1 cup) granulated sugar and 100 g (≈½ cup) water into a measuring cup.

   Time: PT1M

4. Boil the Syrup

   Add the sugar and water to the saucepan. Turn the burner to medium heat and start a stopwatch. When the mixture begins to melt, stop stirring. Allow it to come to a gentle boil; as it thickens, reduce to low heat. Continue until the syrup turns a clear golden color and reaches a thick, starch‑like consistency (about 16–19 minutes total).

   Time: PT16M

5. Test the Syrup

   Drop a tiny drop of syrup into a bowl of cold water. It should crack sharply and break apart.

   Time: PT1M

6. Cool Slightly

   Turn off the heat and let the syrup sit for about 30 seconds so the surface cools just enough to handle.

   Time: PT30S

7. Coat the Fruit

   Holding a skewer with chopsticks, dip each fruit quickly into the syrup, allowing excess to drip back into the pan. Rotate to get an even coat.

   Time: PT5M

8. Harden the Coating

   Place the coated fruit on a cooling rack or parchment‑lined tray in a cool, breezy spot (5–10 °C). Let it sit for 5–7 minutes until the glaze is hard and glossy.

   Time: PT7M

9. Re‑heat Remaining Syrup (if needed)

   If any syrup remains too thick to coat the last few pieces, return the pan to low heat, stir gently until fluid, and finish coating.

   Time: PT2M

10. Serve

    Enjoy the Tanghulu immediately. They are best eaten the same day for maximum crunch.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g