Description
Shimmering sugar syrup cooks to a glassy hard-crack stage, coating tart hawthorn berries in a glossy shell. Each skewer crackles and bursts with sweet crunch giving way to juicy, tangy fruit for an irresistible street-style treat.
Ingredients
- 40 piece hawthorn berries
- 8 piece bamboo skewers
- 100 g granulated sugar
- 50 ml water
- 1 tsp light corn syrup
Instructions
- Rinse hawthorn berries and pat them completely dry with a clean towel.
- Thread five hawthorn berries onto each bamboo skewer, leaving a small handle at one end.
- In a small saucepan combine granulated sugar, water, and light corn syrup and stir over medium heat until the sugar dissolves.
- Increase heat to high and let the syrup come to a rolling boil without stirring until it turns a light amber color or reaches the hard crack stage (about 150°C).
- Remove the saucepan from heat and hold each skewer by the handle, dipping the berries into the hot syrup to coat them evenly.
- Place the coated skewers on a sheet of parchment paper and allow the candy shell to cool and harden completely before serving.
Notes
- Work quickly once the syrup reaches the hard crack stage to prevent it from thickening too much.
- For best results, make tanghulu in a dry, low-humidity environment to keep the coating crisp.
- You can substitute hawthorn berries with strawberries, grapes, or peaches for variation.
- Store finished tanghulu at room temperature and enjoy within a few hours for optimal crunch.