Watermelon Tanghulu

Ingredients

• 2 lb Watermelon (seedless, cut into 1‑inch squares (about 12 pieces))
• 2 cup Granulated Sugar (for the hard‑crack candy coating)
• 1 cup Water (for the sugar syrup)
• 12 piece Wooden Skewers (6‑inch bamboo skewers, soaked in water 10 min to prevent burning)
• 4 cup Ice (for the ice‑water bath)

Instructions

1. Cut Watermelon

   Trim the rind, then slice the watermelon into 1‑inch thick slabs. Cut each slab into 1‑inch squares, aiming for about 12 uniform pieces.

   Time: PT5M

2. Thread Skewers

   Insert a wooden skewer through the center of each watermelon square, leaving enough handle for easy dipping.

   Time: PT2M

3. Prepare Ice Bath

   Fill a large bowl with ice and cold water, set aside for quick cooling after dipping.

   Time: PT2M

4. Make Hard‑Crack Sugar Syrup

   Combine 2 cups sugar and 1 cup water in a saucepan. Bring to a boil over medium‑high heat, stirring until sugar dissolves. Continue boiling without stirring until the syrup reaches a deep amber color and a hard‑crack stage (≈300°F).

   Time: PT5M

   Temperature: 300°F

5. Dip Watermelon Squares

   Using tongs, hold each skewer and dip the watermelon square into the hot syrup, allowing excess to drip back into the pan.

   Time: PT2M

6. Shock in Ice Bath

   Immediately transfer the coated skewer into the ice‑water bath for a few seconds to stop cooking and set the candy shell.

   Time: PT2M

7. Cool and Serve

   Place the finished tanghulu on parchment paper to dry completely (about 1 minute). Serve immediately or store as noted.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

0 g

Carbohydrates

20 g

Fat

0 g

Fiber

1 g