Testing a Viral Tanghulu Recipe from TikTok! 🍡

Ingredients

• 12 pieces Strawberries (large, ripe, washed and dried)
• 12 pieces Jumbo Grapes (seedless, preferably Korean "jumbo" size, washed and dried)
• 1 cup Granulated Sugar (white granulated, for the candy coating)
• 0.25 cup Water (cold, for the sugar syrup)
• 6 pieces Bamboo Skewers (12‑inch length, soaked in water 10 min to prevent burning)
• 2 cups Ice (crushed, for the ice‑water bath)

Instructions

1. Rinse Fruit

   Place the strawberries and grapes in a colander and rinse under cold running water until clean.

   Time: PT2M

2. Dry Fruit Thoroughly

   Pat the fruit dry with a clean kitchen towel or paper towels. Ensure they are completely dry before proceeding; any moisture will cause the sugar coating to seize.

   Time: PT3M

3. Remove Strawberry Stems

   Using your fingers, gently pull the green stems off each strawberry. Set the stems aside for compost or discard.

   Time: PT2M

4. Soak Skewers

   Place the bamboo skewers in a bowl of water for at least 10 minutes to prevent them from burning in the hot sugar.

   Time: PT1M

5. Prepare Sugar Syrup

   In a microwave‑safe bowl, combine 1 cup granulated sugar with ¼ cup water. Stir until the sugar is just moistened; no need to dissolve fully.

   Time: PT2M

6. Heat Sugar to Hard‑Crack Stage

   Microwave the sugar mixture on high for 1 minute, stir, then continue in 30‑second bursts until the mixture turns a deep amber and bubbles vigorously. The target temperature is about 300°F (hard‑crack stage).

   Time: PT3M

   Temperature: 300°F

7. Prepare Ice‑Water Bath

   Fill a large bowl with 2 cups ice and enough cold water to submerge the fruit. This will shock the hot sugar and help it harden quickly.

   Time: PT1M

8. Skewer the Fruit

   Remove a skewer from the water, pat dry, and thread 2 strawberries or 2 grapes onto each skewer, leaving a small gap at the top for handling.

   Time: PT2M

9. Dip Fruit in Hot Sugar

   Holding the skewer with tongs, dip the fruit into the hot sugar, turning to coat all sides. Let excess drip back into the bowl.

   Time: PT2M

   Temperature: 300°F

10. Set and Harden

    Place the coated fruit on a cooling rack or parchment‑lined plate. Submerge the coated side briefly in the ice‑water bath (optional) to stop cooking, then let sit at room temperature until the sugar shell hardens, about 5 minutes.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

1 g

Carbohydrates

38 g

Fat

0 g

Fiber

2 g