Sweet & Tangy Fruit Tanghulu Recipe
Sweet & Tangy Fruit Tanghulu Recipe
Crackling Perfection! How to Make Various Fruit Tanghulu Without Failure ★
Experience a delightful burst of sweetness and tanginess with every bite! Tanghulu is known for its satisfying ‘crack!’ sound when you bite into it, releasing the juicy fruit inside. This recipe will guide you to create beautiful and delicious tanghulu using your favorite fruits, perfect for gifting or enjoying yourself. Learn the secrets to achieving a perfect sugar coating every time, as shared by ‘Every Recipe in the World’ from Man’s Recipe.
Essential Fruits- Fresh Mandarin Oranges: Prepare a suitable amount for eating.
- Crisp Green Grapes: Seedless varieties are highly recommended.
- Plump Blueberries: Choose fresh, large berries.
Crispy Syrup Ingredients- Granulated Sugar: 2 cups (using a standard measuring cup)
- Water: 1 cup (using a standard measuring cup)
- Corn Syrup (or Light Corn Syrup): 2 tablespoons (helps prevent crystallization for a crispier coating)
- Granulated Sugar: 2 cups (using a standard measuring cup)
- Water: 1 cup (using a standard measuring cup)
- Corn Syrup (or Light Corn Syrup): 2 tablespoons (helps prevent crystallization for a crispier coating)
Cooking Instructions
Step 1
Thoroughly wash all the fruits you plan to use for tanghulu under running water. Then, pat them completely dry with paper towels or a clean kitchen cloth. Any remaining moisture can prevent the syrup from adhering properly and make the tanghulu soggy over time.
Step 2
Peel the mandarin oranges carefully. Remove as much of the white pith (the stringy bits) from the segments as possible. This step is crucial for reducing any bitterness and enhancing the natural sweetness of the fruit.
Step 3
In a deep saucepan, combine 2 cups of sugar and 1 cup of water. Place over medium heat and stir until the sugar is completely dissolved. Ensure there are no sugar crystals remaining before proceeding.
Step 4
Once the sugar is fully dissolved, add 2 tablespoons of corn syrup. Continue to cook without stirring, or stirring very gently, until the mixture turns a light amber or golden color (caramel stage). This is your finished tanghulu syrup. If using a candy thermometer, aim for approximately 140-150°C (285-300°F).
Step 5
Carefully skewer the mandarin orange segments onto wooden skewers or chopsticks. Dip the skewered oranges into the hot syrup, rotating them quickly to coat evenly with a thin layer. Be extremely cautious as the syrup is very hot!
Step 6
For the green grapes and blueberries, thread 2-3 berries onto toothpicks or skewers. Gently dip these into the hot syrup, swirling to coat them completely. Skewering multiple small fruits makes for a more visually appealing tanghulu.
Step 7
Place the syrup-coated fruit skewers onto parchment paper or silicone baking mats that have been lightly greased. Allow them to cool completely at room temperature until the sugar coating hardens into a crisp shell. Avoid refrigerating, as this can make the coating sticky.
