Tanghulu - The Viral Candied Fruit Skewers

If you've scrolled past a video of glossy, glass-like candied fruit skewers lately, you've seen tanghulu — a traditional Chinese street snack that's become a genuine social media sensation. Crunchy, sweet, and tart all at once, and surprisingly simple to make at home.

Why you'll love tanghulu

• Just 3 ingredients: fruit, sugar and water.
• That satisfying crack when you bite through the glassy sugar shell.
• Ready in 20 minutes — no oven needed.
• Fun to make with older kids (with adult help for the hot sugar).

Ingredients (makes 8–10 skewers)

• 2 cups strawberries (or grapes, mandarin segments, or blueberries), washed and completely dried
• 2 cups (400 g) granulated sugar
• 3/4 cup (180 ml) water
• Wooden skewers

Directions

1. Thread 3-4 pieces of fruit onto each skewer. This is important: your fruit must be completely dry — any moisture will stop the sugar coating from setting properly.

2. In a small, heavy-bottomed pot, combine sugar and water. Cook over medium-high heat without stirring — swirl the pan occasionally instead.

3. Use a candy thermometer if you have one — you're aiming for the hard-crack stage (150°C/300°F). If you don't have a thermometer, drop a little syrup into cold water: it should form hard, brittle threads.

4. Once ready, working quickly (the syrup sets fast), dip each fruit skewer into the syrup, turning to coat evenly. Let any excess drip off.

5. Place the coated skewers on parchment paper or a lightly oiled surface to set. Don't touch them until fully hardened — about 5-10 minutes.

6. Enjoy immediately for the best crunch. Tanghulu doesn't keep well, so this is a same-day treat.

🎁 Get free access to 600+ recipes and 30 online courses Join free here →

Alla's tips for perfect tanghulu

• Dry the fruit completely. Even a little water makes the sugar slide off or turn sticky.
• Don't stir the syrup. Stirring causes crystals and a cloudy, grainy coating. Swirl the pan instead.
• Hit the hard-crack stage. Undercooked syrup stays chewy and sticky instead of glassy.
• Dip one quick twist. A thin, even coat gives the best crack.
• Dip into ice water for 5 seconds right after coating to set the shell instantly.
• Make it on a dry day. Humidity makes the sugar shell sticky.
• Be careful — hot sugar is extremely hot. Keep kids at a safe distance during dipping.

Best fruit for tanghulu

Strawberries, green and red grapes, mandarin segments, blueberries, kiwi chunks and pineapple all work well. Firm fruit with smooth skin gives the cleanest, glassiest coating.

Frequently asked questions

Why is my tanghulu sticky?
The syrup didn't reach the hard-crack stage (300°F / 150°C), the fruit was wet, or the room is humid.

Can I make tanghulu without a thermometer?
Yes. Drop a little syrup into cold water — if it hardens instantly and snaps, it's ready.

Can I make tanghulu in the microwave?
Some people do, but it's easy to burn the sugar. The stovetop gives you more control.

How long does tanghulu last?
It's best eaten within an hour or two. The sugar shell starts to soften as the fruit releases moisture.

Can I store tanghulu in the fridge?
Not recommended — the fridge makes the sugar shell sticky.

What is tanghulu?
Tanghulu is a traditional Chinese street snack of fruit on skewers coated in a hard sugar syrup, originally made with hawthorn berries.

More viral treats to try

• Croffles (Croissant Waffles)
• Kunafa Chocolate Bar
• Cheesecake Stuffed Strawberries
• Whipped Dalgona Coffee

Hugs, Alla xox

🍰 Make my best cakes at home See my cake classes →