Learn how to make Tanghulu, or Chinese candied fruit, with this simple, family-friendly recipe. With just two main ingredients you can transform strawberries, grapes, mandarin segments, or blueberries into glossy, crunchy candied fruit on skewers.
Why this recipe works
This is a fun recipe to make with kids and a great way to recreate the beloved Chinese street treat often called hawthorn candy. Our version is a copycat that uses only granulated sugar and water—no corn syrup.
Key ingredients
Choose your favorite fresh fruit—seasonal options work especially well.
- Water and granulated sugar — this recipe relies on a simple sugar syrup brought to candy temperature.
- Fresh fruit — strawberries, grapes, mandarin oranges, or blueberries are ideal because they hold up well under the hard candy shell.
How to make Chinese candied fruit (Tanghulu)
- Wash and dry the fruit thoroughly. Thread 1–4 pieces of fruit onto each bamboo skewer; you can keep them uniform or create patterns.
- Line a sheet pan with parchment paper and have it ready. In a medium saucepan combine the sugar and water and bring to a boil over medium heat.
- Boil the sugar water until it reaches 300°F (hard crack stage), about 10–15 minutes. Use a candy thermometer for an accurate reading. When it reaches temperature, dip each skewer to coat the fruit, then lift out immediately.
- The syrup hardens almost instantly into a shiny, crisp shell. Place the finished skewers on the parchment-lined pan to cool completely.
Hint: If the syrup fails to reach the hard-crack temperature the coating will remain sticky rather than hard and glassy. A candy thermometer is the most reliable way to ensure success.
Helpful hints
Always use a candy thermometer so you know exactly when the syrup hits 300°F. Avoid dipping fruit that is too high on the skewer, as this makes dipping awkward and can cause burns. Work quickly when the syrup reaches temperature—dip and set each skewer right away.
Top tip
Keep the fruit low enough on the skewer so the handle remains dry and easy to grip while dipping. If the syrup cools and thickens, reheat gently to return it to the correct temperature before continuing.
Recipe
Tanghulu (Chinese Candied Fruit)
Andrea
Equipment
- Saucepan
- Candy thermometer
- Bamboo skewers
- Sheet pan
- Parchment paper or silicone mat
Ingredients
- 1 pound fresh fruit of your choice (strawberries, grapes, mandarin oranges, or blueberries)
- 2 cups granulated sugar
- 1 cup water
Instructions
-
Wash and dry your fruit. If using strawberries, optionally remove the stems or leave them on. Line a sheet pan with a silicone mat or parchment paper.
-
Thread 1–4 pieces of fruit on each bamboo skewer.
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In a medium saucepan combine the sugar and water and stir to dissolve. Bring to a boil over medium heat and continue until the mixture reaches 300°F (hard crack stage) on a candy thermometer, about 10–15 minutes.
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Dip each skewer into the hot syrup, fully coating the fruit, then lift out. The sugar will harden quickly into a crisp shell. Place the skewers on the lined sheet pan to cool.
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Serve immediately, or store in an airtight container in the refrigerator for up to two weeks. Note: humidity will soften the shell over time.
Notes
- Use a candy thermometer for reliability—other methods can be inconsistent and risk undercooking or burning the sugar.
- Store leftovers in an airtight container in the refrigerator to preserve the hard shell as long as possible.
- Trim fruit placement on the skewer so you have a dry handle for safe dipping.
Nutrition
Calories: 281 kcal
Protein: 1 g
Fat: 0.4 g
Cleaning the pan
If sugar scorches and sticks to the bottom of your pan, sprinkle baking soda over the burnt area, cover with water, and bring to a boil for 20–30 minutes. The boiling will help loosen the burned sugar for easier cleaning.
Substitutions
Use any sturdy fresh fruit; tart varieties pair especially well since the sweet, hard shell balances their tang. Options include:
- Strawberries
- Grapes
- Mandarin oranges
- Blueberries
- Cherries — remove pits before dipping
- Raspberries
Storing Tanghulu
This treat is best the day it’s made. To keep the shell crisp, store extras in an airtight container in the refrigerator; humidity will soften the sugar shell over time. Properly stored, the candied fruit can last up to two weeks, though texture is best when fresh.
Tanghulu is a traditional method of candying fruit with a hard sugar shell, often seen as a Chinese street snack similar in concept to hawthorn candy.
This version uses only granulated sugar and water to create a hard, glossy candy coating—no corn syrup is used.
The candy shell is very sweet and crisp; combined with tart fruit it creates a balanced sweet-and-sour bite.