bing tanghulu recipe
The Best bing tanghulu recipe
What I really appreciate about this recipe is how it balances indulgence with real food. The sugar coating is obviously not health food, but it’s a small amount compared to the fruit you’re getting. And unlike store-bought candy, you control the ingredients—no weird preservatives or artificial colors. My youngest has a sweet tooth, but I feel better knowing she’s at least eating actual fruit instead of gummy worms. It’s also a fun activity to make together. The kids get a kick out of dipping the fruit and watching the sugar harden, and honestly, so do I. It’s one of those recipes that’s as much about the process as the result, and that’s always a win in my book.
Bing Tanghulu (Chinese Candied Fruit Skewers)
A classic Chinese street snack featuring fresh fruit coated in a glossy, crispy sugar shell. Bing Tanghulu is sweet, tangy, and delightfully crunchy, making it a perfect treat for any occasion.
🥘Ingredients
- 1 cup fresh strawberries (hulled)
- 1 cup fresh hawthorn berries (or substitute with grapes, blueberries, or cherries)
- 4 wooden skewers (soaked in water for 30 mins to prevent burning)
- 1 cup granulated sugar
- ½ cup water
- 1 tsp lemon juice or white vinegar (to prevent crystallization)
👨🍳Directions
-
1
Prepare the fruit by washing and drying it thoroughly. Hull strawberries and remove any stems from hawthorn berries. Thread 4-5 pieces of fruit onto each skewer, leaving space at the top for handling. -
2
In a medium saucepan, combine sugar, water, and lemon juice or vinegar. Stir gently to dissolve the sugar over medium-low heat. -
3
Once the sugar is dissolved, increase the heat to medium-high and bring the mixture to a boil. Do not stir once boiling. Insert a candy thermometer and cook until the syrup reaches 300°F (150°C), or the hard-crack stage. This should take about 8-10 minutes. -
4
While the syrup is cooking, prepare a baking sheet by lining it with parchment paper. Have your skewered fruit ready nearby. -
5
Once the syrup reaches the desired temperature, quickly dip each skewer of fruit into the syrup, coating it evenly. Use tongs or a fork to hold the skewer if the syrup is too hot to handle. -
6
Immediately place the coated skewers onto the parchment-lined baking sheet. Allow the sugar coating to harden for 5-10 minutes before serving. For a glossier finish, you can briefly dip the coated skewers into cold water after dipping in the syrup. -
7
Serve immediately or store in an airtight container at room temperature for up to 2 days.
🔧Equipment
- Medium saucepan
- Candy thermometer
- Paring knife
- Baking sheet lined with parchment paper
- Tongs or fork
- Small bowl of cold water (for testing sugar consistency)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bing Tanghulu (Chinese Candied Fruit Skewers) Works
❓ Frequently Asked Questions About Bing Tanghulu (Chinese Candied Fruit Skewers)
1. What is bing tanghulu, and what makes it special?
Bing tanghulu is a traditional Chinese street snack made of candied fruit, typically hawthorn berries, skewered on a stick and coated in a hard, glossy sugar shell. It’s special because of its perfect balance of sweet and tart flavors, along with its satisfying crunch. The snack is also visually appealing, often sold in vibrant clusters at markets and festivals.
2. Can I use fruits other than hawthorn berries for tanghulu?
Yes! While hawthorn berries are the classic choice, you can experiment with other fruits like strawberries, grapes, blueberries, or even small pieces of pineapple or kiwi. Just ensure the fruit is firm enough to hold its shape when skewered and coated in hot sugar. Softer fruits may require a quick dip in cold water before coating to help the sugar set properly.
3. Why is my sugar coating not hardening properly?
If your sugar coating isn’t hardening, it’s likely due to one of these reasons:
– Humidity: High humidity prevents the sugar from crystallizing. Try making tanghulu on a dry day or in an air-conditioned room.
– Incorrect sugar temperature: The sugar syrup should reach the hard-crack stage (around 300°F/150°C). Use a candy thermometer for accuracy.
– Stirring the sugar: Stirring the sugar while it melts can cause crystallization. Instead, swirl the pot gently if needed.
– Fruit moisture: Wet fruit can dissolve the sugar coating. Pat the fruit dry before dipping.
4. How do I store bing tanghulu to keep it fresh?
To keep tanghulu fresh and crunchy:
– Store it in an airtight container at room temperature for up to 3–4 days.
– Avoid refrigerating, as moisture will make the sugar coating sticky or soggy.
– If the sugar starts to soften, you can briefly reheat it in the oven at 200°F (95°C) for 5–10 minutes to restore the crunch.
5. Is there a way to make a less sweet version of tanghulu?
Yes! You can reduce the sweetness by:
– Using less sugar (try a 1:1 ratio of sugar to water instead of the traditional 2:1).
– Adding a pinch of citric acid or lemon juice to the sugar syrup for a tangy contrast.
– Opting for naturally sweeter fruits like strawberries or grapes, which require less sugar to balance their flavor.
– Experimenting with alternative sweeteners like honey or agave, though the texture may differ slightly.