Tanghulu, or 冰糖葫芦 (bīng táng hú lu) in Mandarin, are a beloved Chinese street food – vibrant, sweet, and irresistibly delicious. These glistening treats consist of candied haws (a type of small red fruit) carefully coated in a shimmering layer of crystallized sugar. The sweet and slightly tart flavor of the haws perfectly complements the crunchy sweetness of the sugar shell, creating a delightful textural and taste experience. Imagine biting into a perfectly balanced sweet and sour treat, the sugar shattering delightfully with each crunch. Their bright red color and irresistible aroma make them a captivating sight and scent, a popular snack enjoyed throughout China for centuries.
This simple yet captivating recipe allows you to recreate the magic of Tanghulu at home. From selecting the perfect haws to achieving that signature glossy sugar coating, we'll guide you through each step of the process. Ready to experience the joy of making these iconic treats? Let's dive into the step-by-step instructions below!
Tools Needed
- Pot
- Skewers
- Candy thermometer (optional)
Ingredients
- Haws (Hawthorn berries)
- Sugar
- Water
Step-by-Step Instructions
Step 1. Prepare the Haws and Skewers
- Wash and thoroughly dry the haws. This step is crucial for preventing the sugar from clumping.
Step 2. Make and Cook the Sugar Syrup
- Combine sugar and water in a pot. Heat over medium heat, stirring until the sugar dissolves completely.
- Continue heating, without stirring, until the syrup reaches the hard-crack stage (approximately 300°F or 150°C on a candy thermometer). If you don't have a thermometer, you can test the syrup by dropping a small amount into cold water – it should form a hard, brittle thread.
Step 3. Coat the Haws and Skewers
- Thread the haws onto skewers.
- Quickly dip the haws skewers into the hot sugar syrup, ensuring they are evenly coated. Work quickly to prevent the syrup from cooling and solidifying.
Step 4. Cool and Set
- Let the sugar coating harden completely on a wire rack or parchment paper.
- Once the candy coating is completely set, your delicious tanghulu are ready to enjoy!
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Use high-quality sugar for a better flavor and texture.
- Be careful when handling the hot sugar syrup, as it can cause burns.
Nutrition
- Calories: varies*
- Fat: 0.2g*g
- Carbs: 75g*g
- Protein: 0.8g*g
FAQs
1. Can I use other fruits besides haws to make Tanghulu?
Yes! Strawberries, grapes, and even small pieces of pineapple work well. Just keep in mind that the cooking time might need adjusting depending on the fruit's moisture content.
2. What if my sugar doesn't crystallize properly?
Make sure you're using the right sugar (granulated white sugar works best) and don't stir the sugar syrup too much once it starts to boil. A clean, dry skewer also helps prevent crystallization issues.
Making Tanghulu is a fun and rewarding experience, resulting in a delicious and visually appealing treat. With a little patience and these simple instructions, you can enjoy the authentic taste of this classic Chinese snack anytime. Now go forth and create your own batch of these sweet and tangy delights!