Make CRISPY Tanghulu

Ingredients

• 10 pieces Strawberries (washed, stems removed, fully dried)
• 20 pieces Grapes (seedless, washed and dried)
• 1 large Tangerine (peeled, sliced into 1/4‑inch rounds, dried)
• 1 cup Blueberries (washed and dried)
• 2 cups Granulated Sugar (for candy syrup)
• 1/2 cup Water (for candy syrup)
• 1 tsp Lemon Juice (optional, prevents crystallization)
• 12 pieces Wooden Skewers (soaked in water 10 min to prevent burning)
• 1 sheet Parchment Paper (for cooling coated fruit)

Instructions

1. Prepare and Dry Fruit

   Wash all fruit under cold running water, pat dry with paper towels, then let air‑dry completely. Any remaining moisture will cause the sugar syrup to slide off.

   Time: PT5M

2. Thread Fruit onto Skewers

   Slide fruit onto soaked wooden skewers in any order you like – e.g., three strawberries, five grapes, a blueberry on top, or a tangerine slice in the middle. Set skewers aside on a plate.

   Time: PT5M

3. Make Sugar Syrup

   Combine sugar and water in a small saucepan. Bring to a rolling boil over medium heat **without stirring**. If using, add lemon juice now. Once boiling, reduce heat slightly and simmer for 7‑8 minutes, still without stirring.

   Time: PT13M

   Temperature: 100°C

4. Test Syrup Consistency

   Dip a clean spoon into the syrup, lift, and let a single drop cool on the spoon. If the drop cracks like glass, the syrup is ready. If it stays soft, simmer a minute longer.

   Time: PT1M

5. Coat Fruit Skewers

   Working quickly, dip each fruit skewer into the hot syrup, turning to coat all sides evenly. Lift and let excess drip off, then place the skewer on parchment‑lined cooling rack.

   Time: PT5M

6. Cool and Serve

   Allow the coated skewers to sit at room temperature for 3‑5 minutes until the candy shell is fully hardened and glossy. Serve immediately or store as noted.

   Time: PT5M

Nutrition Facts

Calories

55

Protein

0.3 g

Carbohydrates

15 g

Fat

0 g

Fiber

1 g