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Strawberry Tanghulu

Close-up of a pile of glistening Strawberry Tanghulu, coated in sugar crystals.
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Learn to make glossy, glass-crisp candied strawberries with a satisfying snap. This recipe guides you through achieving the perfect hard crack stage, preventing crystallization, and offers tips for success.

Ingredients

Scale
  • 1 lb fresh strawberries, washed and thoroughly dried
  • 2 cups granulated sugar
  • 3/4 cup water
  • 1/2 cup light corn syrup (optional, helps prevent crystallization)

Instructions

  1. Prepare your strawberries: Ensure they are completely dry. Remove stems.
  2. Set up your station: Line a baking sheet with parchment paper or a silicone mat. Have a bowl of ice water nearby for testing sugar consistency.
  3. Make the candy coating: In a medium saucepan, combine sugar, water, and corn syrup (if using). Stir gently until the sugar is dissolved.
  4. Cook the syrup: Bring the mixture to a boil over medium-high heat without stirring. Use a candy thermometer.
  5. Reach hard crack stage: Cook until the thermometer reaches 300-310°F (149-154°C). This is the hard crack stage. If not using a thermometer, test by dropping a small amount of syrup into ice water; it should form hard, brittle threads.
  6. Coat the strawberries: Carefully dip each strawberry into the hot syrup, rotating to coat evenly. Work quickly.
  7. Let them set: Place coated strawberries on the prepared baking sheet to cool and harden completely.

Notes

  • Drying the strawberries thoroughly is crucial to prevent the candy coating from becoming cloudy or the fruit weeping.
  • If you don’t use corn syrup, be extra careful about stirring the sugar mixture and watch for crystallization.
  • The hard crack stage is essential for the signature crisp snap of tanghulu.
  • Adult supervision is recommended if children are assisting, due to the hot sugar.
  • For a shiny finish, ensure the syrup is smooth and free of sugar crystals.

Nutrition

Find it online: https://www.unfoldrecipes.com/strawberry-tanghulu-recipe/