Ingredients
Method
- While strawberries are the most popular choice, you can use almost any fruit with a firm skin. The absolute most important rule is that your fruit must be bone-dry.
- I recommend washing your fruit at least an hour before you plan to start. Pat every piece dry with a paper towel and let them sit on the counter to air dry completely.
- Thread your dry fruit onto the bamboo skewers. For strawberries, I usually put two or three on a stick. For smaller fruits like grapes or blueberries, you can add four or five. Make sure the fruit is snug against each other but not crushed.
- In a small, deep saucepan, combine the sugar and the water. Stir them together just once to make sure the sugar is wet, then turn the heat to medium-high. Once the heat is on, do not stir the mixture again. Just let the bubbles do the work.
- If you have a candy thermometer, you are looking for exactly 300 degrees Fahrenheit (which is 150 degrees Celsius). If you do not have a thermometer, simply watch the bubbles. If you do not have a thermometer, simply watch the bubbles. They will start out large and move fast. As the water evaporates, the bubbles will become smaller, slower, and much thicker.
- Tilt your saucepan so the syrup pools on one side. Take a fruit skewer and rotate it quickly in the syrup. You want a very thin, even layer. Do not leave the fruit in the hot sugar for more than a second or two, or you will end up cooking the fruit and making it mushy.
- Immediately place the dipped skewer onto a baking sheet lined with parchment paper or a silicone mat. Because the syrup was at the hard crack stage, it should begin to set almost instantly.
Notes
The biggest mistake is the “Stirring Sin.” It is very tempting to stir the pot when the sugar starts to boil, but you must resist. If crystals form on the side of the pot, they will trigger a chain reaction that turns the whole batch into a sandy mess.
If you see crystals forming on the sides, you can use a wet pastry brush to gently wash them down into the syrup, but never stick a spoon in there to stir.
Another issue is humidity. If you are making Tanghulu on a very rainy or humid day, the sugar may absorb moisture from the air and become sticky within minutes. This treat is best made in a cool, dry kitchen.
If the candy starts to feel tacky, you can try putting the finished skewers in the fridge for a few minutes, but they are truly meant to be eaten immediately.