Description
Strawberry Tanghulu is a classic Chinese snack consisting of fresh strawberries coated in a hard, glossy sugar syrup that creates a crunchy, sweet shell. This recipe combines fresh, juicy strawberries with a perfectly cooked sugar syrup for a delightful treat that’s both visually stunning and delicious. It’s easy to make at home, perfect for parties, or as an impressive dessert snack.
Ingredients
Scale
Strawberries
- 1 pound fresh strawberries (about 12-15)
Syrup
- 1 cup granulated sugar
- 1/2 cup filtered water
- 1 tablespoon lemon juice
Others
- 6 wooden skewers
Instructions
- Prepare Strawberries: Wash and dry the strawberries thoroughly to ensure they’re clean and free of moisture, which helps the syrup stick better.
- Skewer Strawberries: Insert wooden skewers through the tops of the strawberries, aiming to fit three to four berries per skewer for easier handling and serving.
- Make Sugar Syrup: In a saucepan, combine the granulated sugar and filtered water. Heat over medium heat, stirring until the sugar fully dissolves. Allow the mixture to simmer gently until it reaches the soft ball stage, about 240°F, indicating the syrup is ready for coating.
- Add Lemon Juice: Remove the saucepan from heat and stir in lemon juice immediately to prevent crystallization and add a subtle tangy flavor.
- Coat Strawberries: Carefully dip each strawberry skewer into the hot syrup, ensuring each berry is fully coated. Let the excess syrup drip off before placing the skewers on parchment paper.
- Cool and Set: Allow the coated strawberries to cool completely at room temperature until the sugar shell hardens and develops a shiny, crunchy finish.
Notes
- Use fresh, firm strawberries to ensure the best texture and appearance.
- Monitor the syrup temperature closely with a candy thermometer for perfect results.
- Work quickly when dipping the strawberries to prevent syrup from hardening prematurely.
- Store finished tanghulu at room temperature; avoid refrigerating to keep the sugar coating crisp.
- Wooden skewers can be soaked in water beforehand to prevent burning when dipping in hot syrup.
