Tanghulu

Ingredients

Instructions

1. 1

   Wash the hawthorn berries thoroughly, then dry them completely with a clean towel. Remove any stems. Pierce 4-5 berries onto each bamboo skewer. Make sure the fruit is fully dry, or the syrup may not adhere properly.

2. 2

   Prepare a tray or plate lined with baking paper or lightly oiled parchment so the finished tanghulu can cool without sticking.

3. 3

   In a small, clean saucepan, combine the granulated sugar and water. Set over medium heat and let the sugar dissolve without stirring once it starts bubbling; gently swirl the pan instead. Cook for about 5-7 minutes until the syrup reaches a light amber tint or about 150°C if using a thermometer. A drop in cold water should harden immediately and crack.

4. 4

   Working quickly, tilt the pan and dip each skewer of hawthorn berries into the hot syrup, rotating to coat evenly with a thin, clear shell. Let excess syrup drip off for a second.

5. 5

   Place the coated skewers on the prepared lined tray. Let them rest for 2-3 minutes until the sugar shell is hard and glossy. Serve immediately for the best crisp texture.

Nutrition per serving

Notes

• •If hawthorn berries are unavailable, small strawberries, grapes, or cherry tomatoes are sometimes used in home versions, but traditional tanghulu uses hawthorn.
• •Do not stir the syrup once it boils, as this can cause crystallization.
• •Work carefully: hot sugar syrup can cause serious burns.
• •Tanghulu is best eaten the same day, ideally within minutes of hardening.

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