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Home Tanghulu

Tanghulu

Name: Tanghulu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 personen
Cuisine: Chinese
Ingredients: 300 g firm fruit of your choice (strawberries, grapes, mandarin segments, or a combination); 300 g granulated sugar; 150 ml water; Bamboo skewers (soaked in water for 30 minutes beforehand)

Gepubliceerd op 22 september 2026

Snack Chinese Vegetarian Sugar work Party Kids Quick

Tanghulu is a Chinese classic you buy on the street but can easily make at home. Fruit on a stick, dipped in piping-hot sugar syrup that cools into a clear, crunchy shell. For perfect caramel use a good saucepan that distributes heat evenly — temperature control is everything when working with sugar. Choose firm fruit with low moisture so the caramel adheres perfectly.

x_ckl_recipe_marker Tanghulu Tanghulu is a popular Chinese street snack where fruit is coated in a glass-hard layer of sugar caramel. Easy to make, spectacular to serve. How to make tanghulu? Snack Chinese 4 personen 15 min 3 min 30 min

Wash the fruit thoroughly and then dry it very well with paper towels. Moisture is the enemy of caramel, so take your time here.
Thread the fruit onto the bamboo skewers: use 3 to 5 pieces per skewer, depending on size. Place the prepared skewers on a plate and set them next to the stove.
Line a baking sheet or cutting board with parchment paper and have it ready. The caramel sets quickly, so you want to be able to act as soon as the fruit is dipped.
Put the sugar and water in the saucepan and heat over medium-high. Stir until the sugar dissolves, then let it cook without stirring. Stirring after it starts boiling can cause crystallization, so hands off.
Use a candy thermometer and cook the syrup to 150 degrees Celsius. At this point the syrup is light yellow and will form a hard, glassy shell once cooled. This takes about 10 to 15 minutes.
Remove the pan from the heat. Tilt the saucepan slightly and quickly and smoothly dip each fruit skewer into the syrup. Turn it so the fruit is completely coated. Work fast because the syrup cools quickly.
Place the coated skewers directly onto the parchment. Let them rest 2 to 3 minutes until the caramel is fully hardened. You’ll hear a crisp crack when you bite into them.
Serve the tanghulu immediately. They’re best the same day, because the caramel layer attracts moisture and becomes less crunchy if stored too long.

Snack Chinese Vegetarian Sugar work Party Kids Quick 300 g firm fruit of your choice (strawberries, grapes, mandarin segments, or a combination) 300 g granulated sugar 150 ml water Bamboo skewers (soaked in water for 30 minutes beforehand) Saucepan Candy thermometer Parchment paper Bamboo skewers Paper towels Sauce pan saucepan Plates plates Measuring cups measuring-cup Measuring Spoons measuring-spoons BEKA Saucepan with 2 pouring spouts Cicla - Stainless Steel - ø 12 cm - suitable for all heat sources Beka Steelpan BEKA Saucepan Cicla - Stainless Steel - ø 16 cm - suitable for all heat sources Beka Steelpan Blackwell Saucepan Cast Iron / Sauce Pan ø 18 cm - 1.5 liters - without non-stick coating Blackwell Sauspan Oat porridge with caramelized apple and pecans foodies-oat-porridge-with-caramelized-apple-and-pecans Stuffed peppers with quinoa, black beans and avocado crema foodies-stuffed-peppers-with-quinoa-black-beans-and-avocado-crema Kale Stamppot foodies-kale-stamppot Classic Chocolate Cake with Ganache foodies-classic-chocolate-cake-with-ganache

Recipe

Tanghulu

Tanghulu is a popular Chinese street snack where fruit is coated in a glass-hard layer of sugar caramel. Easy to make, spectacular to serve.

Course	Snack
Kitchen	Chinese
Servings	4 personen

Preparation time

Preparation time	15 min
Stiffen up min.	3 min
Total	30 min

Equipment

Saucepan
Candy thermometer
Parchment paper
Bamboo skewers
Paper towels

Ingredients

300 g firm fruit of your choice (strawberries, grapes, mandarin segments, or a combination)
300 g granulated sugar
150 ml water
Bamboo skewers (soaked in water for 30 minutes beforehand)

How to make tanghulu?

Wash the fruit thoroughly and then dry it very well with paper towels. Moisture is the enemy of caramel, so take your time here.
Thread the fruit onto the bamboo skewers: use 3 to 5 pieces per skewer, depending on size. Place the prepared skewers on a plate and set them next to the stove.
Line a baking sheet or cutting board with parchment paper and have it ready. The caramel sets quickly, so you want to be able to act as soon as the fruit is dipped.
Put the sugar and water in the saucepan and heat over medium-high. Stir until the sugar dissolves, then let it cook without stirring. Stirring after it starts boiling can cause crystallization, so hands off.
Use a candy thermometer and cook the syrup to 150 degrees Celsius. At this point the syrup is light yellow and will form a hard, glassy shell once cooled. This takes about 10 to 15 minutes.
Remove the pan from the heat. Tilt the saucepan slightly and quickly and smoothly dip each fruit skewer into the syrup. Turn it so the fruit is completely coated. Work fast because the syrup cools quickly.
Place the coated skewers directly onto the parchment. Let them rest 2 to 3 minutes until the caramel is fully hardened. You’ll hear a crisp crack when you bite into them.
Serve the tanghulu immediately. They’re best the same day, because the caramel layer attracts moisture and becomes less crunchy if stored too long.

Cooking mode Prevents your screen from going to sleep

A good saucepan with even heat distribution makes all the difference when working with sugar. Hot spots cause uneven heating and you really don’t want that when your caramel needs to reach exactly 150 degrees. Choose a stainless steel pan — it conducts heat steadily and can be rinsed clean with hot water after use.

Tanghulu is a real crowd-pleaser at a kids’ party or a cozy get-together. Put out a variety of fruits and let everyone assemble their own skewer. It becomes a moment to enjoy and share, with that delightful crack when you bite through the sugary shell.

Related products

BEKA Saucepan with 2 pouring spouts Cicla - Stainless Steel - ø 12 cm - suitable for all heat sources

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BEKA Saucepan Cicla - Stainless Steel - ø 16 cm - suitable for all heat sources

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Blackwell Saucepan Cast Iron / Sauce Pan ø 18 cm - 1.5 liters - without non-stick coating

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