Tanghulu
774kcal0g protein0g fat200g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 16 unit |  strawberries (firm, washed and completely dried) |
| 2 cup |  granulated sugar |
| 1 cup | water |
Steps
- Prep8 minfruit bone-dry and threaded 2 to 4 pieces per skewerDry every surface of the fruit before it approaches the syrup. Even a thin water film dilutes the candy locally and turns a glassy shell sticky or patchy.
- Boil12 minsugar and water boiled without stirring to about 300°F / hard-crack stageOnce the sugar dissolves and the syrup boils, stop stirring. Agitation can seed crystals; cook until a drop hardens instantly and snaps in cold water, or use a thermometer for the hard-crack target.
- Dip5 minwork rapidly while syrup is clear and fluidTilt the pot and roll each skewer through the syrup once, letting excess run back into the pan. A thin shell is the goal; repeated dipping builds a tooth-breaking coat and gives the syrup time to caramelize.
- Rest5 minset on parchment or a lightly oiled nonstick surfaceLet the coating cool untouched until glass-hard. Serve promptly: fruit moisture slowly migrates into the candy shell, so tanghulu is at its crispest soon after coating.