Crispy and Sweet Mandarin Tanghulu
Crispy and Sweet Mandarin Tanghulu
Make Tanghulu with Juicy Mandarins – A Fun Treat!
Let’s make crispy Tanghulu with juicy mandarins and sweet sugar syrup! This delightful treat offers a satisfying crunch with every bite, bursting with the fresh, citrusy flavor of mandarins. It’s a perfect homemade candy for kids or a special dessert. We’ll guide you through each step with helpful tips for the best results!
Main Ingredients- Fresh, firm mandarins
- Skewers or sticks
For the Sugar Syrup- 1 cup granulated sugar (approx. 200ml)
- 1/2 cup water (approx. 100ml)
- 1 cup granulated sugar (approx. 200ml)
- 1/2 cup water (approx. 100ml)
Cooking Instructions
Step 1
First, wash the mandarins thoroughly and peel them. If the mandarins are particularly large, you can also cut them in half before proceeding.
Step 2
As you peel the mandarins, you’ll notice some white pith (called ‘gyul-lak’ in Korean). This pith can sometimes impart a bitter taste, so it’s best to remove as much of it as possible to ensure the sweetest Tanghulu experience.
Step 3
Now, it’s time to skewer the mandarins. Gently insert a skewer stick through the center of each mandarin, ensuring it’s firmly attached. If you’ve cut the mandarins in half, make sure to align them well on the skewer. Give the mandarin a gentle tug to confirm it’s secure.
Step 4
Let’s prepare the star of the show: the sugar syrup. In a saucepan, combine 1 cup of granulated sugar and 1/2 cup of water. Place it over medium heat. **Crucially, do not stir the mixture once it starts heating!** Stirring can cause the sugar to crystallize, leading to a rough coating on your Tanghulu. Simply let it simmer undisturbed.
Step 5
As the syrup begins to boil and turns a light golden color, with larger bubbles forming, reduce the heat to low. You can gently tilt the saucepan to gather the syrup to one side, making it easier to coat the mandarins. Dip each skewered mandarin into the syrup, rotating it to get a thin, even coating. If you’ve used mandarin pieces, carefully ladle or pour the syrup over them.
Step 6
When the syrup coats the mandarins thinly, starts to show a slightly yellowish hue, and the bubbles become smaller, it’s time to reduce the heat to very low or briefly remove the pot from the heat. Be careful not to let the syrup burn; a slight caramelization is desirable, but avoid dark brown colors.
Step 7
Now, let your Tanghulu cool and harden. Place the syrup-coated mandarins on parchment paper at room temperature for about 10 minutes. This allows the sugar shell to set properly, creating that satisfying crunch. Using parchment paper makes them easy to remove later.
Step 8
Voila! Your crispy, sweet, and tangy Mandarin Tanghulu is ready! Enjoy the delightful crunch of the sugar shell and the burst of fresh mandarin juice inside. They are delicious immediately or chilled from the refrigerator. Enjoy your homemade treat!
