Tanghulu Candied Fruit Recipe — 3 Ingredients, Traditional Street Snack

What is Tanghulu?

Tanghulu is a traditional candied fruit snack from Northern China, typically served on bamboo skewers. Unlike soft candied fruit, the sugar syrup in tanghulu hardens into a thin, crisp shell around the fruit, creating a satisfying contrast of crunchy exterior and juicy interior. While traditionally made with Chinese hawthorn, you can use any fresh fruit you like.

Why you will love this dessert:

• Delicious contrast: a hard, sweet candy shell with tender fruit inside.
• Simple to make: just fruit, sugar and water.
• Diet-friendly: can be made without corn syrup and is naturally dairy-free, gluten-free and vegan.

Ingredients

For precise measurements see the recipe card below.

• Fresh fruit — strawberries, grapes, orange segments, pineapple chunks, apple slices, or berries work well. Use fresh (not frozen) fruit for best results.
• Granulated sugar — cane or white sugar to make the candy coating.
• Water — used to dissolve the sugar and create the syrup.

Recipe variations and add-ins

• You can use either cane sugar or white granulated sugar. White sugar may reach temperature a little faster.
• Double or triple the recipe as needed, keeping a 2:1 sugar-to-water ratio for consistent results.

How to make Tanghulu

1. Step 1: Wash and thoroughly dry the fruit. Thread each piece onto a wooden or bamboo skewer.

2. Step 2: Combine sugar and water in a medium pot and bring to a boil over medium-high heat. Using a candy thermometer, heat the mixture until the temperature reaches 250–300°F (the hard-crack stage), about 10–20 minutes.

3. Step 3: When the syrup reaches the proper temperature, quickly dip each skewered fruit into the hot syrup to coat it. Let excess drip off, then place the skewer on a baking sheet lined with parchment paper.

4. Step 4: The sugar shell hardens almost immediately. Serve right away for the best crunch. If you need to store them briefly, place finished skewers in the refrigerator to keep the coating firm.

How to make Tanghulu without a thermometer

If you don’t have a candy thermometer, test the syrup by dipping a spoon into a bowl of ice water, then dipping the spoon into the hot syrup. If the syrup hardens and snaps immediately, it’s reached the right hard-crack stage and is ready for dipping.

Top tips

• Temperature matters: reach 250–300°F (hard-crack) for a crisp shell. If the syrup is too cool, the coating will be sticky instead of hard.
• Use a candy thermometer for the most consistent results.
• Dry fruit completely before skewering. Any moisture can prevent the coating from hardening.
• Use fresh fruit rather than frozen for the best texture and appearance.
• Serve immediately: tanghulu tastes best right after coating; the shell softens over time at room temperature.
• Leftover syrup can be saved and used later as a simple syrup.

The standard ratio is 2 parts sugar to 1 part water (for example, 3 cups sugar to 1.5 cups water).

Eat it directly from the bamboo skewer: bite through the hard sugar shell and enjoy the fruit inside.

If the syrup is at the correct temperature (250–300°F), the coating hardens almost immediately after dipping.

Sticky tanghulu usually means the syrup never reached the hard-crack temperature. Reheat and bring the syrup to the correct temperature before dipping.

Store leftovers in an airtight container in the refrigerator for up to 7 days, though texture is best when fresh.

If you try this recipe, enjoy sharing it with friends and family. Leave a note or rating in the recipe card if you found it helpful.