Sweet and Tangy! The Foolproof Cherry Tomato Tanghulu Recipe
Sweet and Tangy! The Foolproof Cherry Tomato Tanghulu Recipe
Your Ultimate Guide to Making Cherry Tomato Tanghulu at Home with 100% Success
Tanghulu, the perfect treat for kids, is now easier than ever to make at home instead of buying it! We’ll share a foolproof method for making crispy on the outside, juicy on the inside cherry tomato tanghulu that’s guaranteed to succeed. Enjoy a fun baking time with your children 🙂
Essential Ingredients- 10 fresh cherry tomatoes
- 200g granulated sugar or brown sugar
- 100g water
Cooking Instructions
Step 1
First, thoroughly wash the cherry tomatoes you’ll be using. You can rinse them gently under running water, or soak them briefly in water with a little vinegar or baking soda for extra peace of mind.
Step 2
Carefully remove the stems from the cherry tomatoes. Then, it’s crucial to dry the surface of the tomatoes completely using paper towels. If any moisture remains, the syrup won’t adhere well, which can lead to tanghulu failure.
Step 3
Skewer the dried cherry tomatoes onto bamboo skewers, about 2-3 tomatoes per skewer. Don’t overcrowd them, as it might make it difficult to coat them evenly with syrup later.
Step 4
Now, let’s make the tanghulu syrup. The sugar-to-water ratio is 2:1. Combine 200g of sugar (granulated or brown) and 100g of water in a saucepan. Using brown sugar will add a unique flavor and a beautiful color.
Step 5
Boil the mixture over medium heat for about 10 minutes. The most important rule here is: do not stir! To prevent sugar crystals from forming or the syrup from burning, gently swirl the pot if needed, but avoid stirring.
Step 6
As the syrup boils, you’ll notice its color deepening and its consistency thickening. To check if the syrup is ready, drop a small amount into a glass of cold water. If the syrup holds its shape and hardens immediately without dissolving, it’s at the perfect stage.
Step 7
Quickly dip the skewered cherry tomatoes into the hot syrup, rotating them to coat evenly with the sugar glaze. Since the syrup hardens fast, working quickly is key. Place the coated tanghulu onto parchment paper to cool. They will harden rapidly, so you can enjoy your delicious cherry tomato tanghulu right away without needing to refrigerate them!
