Tanghulu Grapes Recipe
Tanghulu, a popular Chinese snack, is a delightful treat! With each bite, the crispy sugar coating perfectly complements the juicy fruit inside, creating an irresistible flavor combination. The recipe is easy to follow, so get ready to try making it yourself and indulge in this uniquely sweet delight!
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1.About Tanghulu
Tanghulu is a traditional Chinese snack typically made by skewering fruits such as strawberries, grapes, or hawthorn berries on bamboo sticks and coating them with a hard sugar syrup. The result is a glistening treat with a crunchy, sweet shell that delivers a unique taste experience—sweet and crispy, and utterly irresistible.
With a rich history dating back to the Southern Song Dynasty, Tanghulu is mentioned in the "Yanjing Suijiji," which describes how fruits like mountain red berries, crab apples, grapes, yam, walnuts, and red bean paste were skewered and dipped in rock sugar to create this delightful snack. Today, Tanghulu is an integral part of Chinese cultural heritage, found everywhere from tea houses and theaters to bustling streets, and it has become a beloved winter treat, cherished by many.
2.Ingredients and Substitutes
To make Tanghulu, you'll need the following ingredients:
Strawberries
Cherry tomatoes
Oranges
Grapes
Cherries
Kumquats
Granulated sugar
Drinking water
Bamboo skewers
Tip: Tanghulu can be made with a variety of flavors by using different fruits. In addition to strawberries, grapes, cherry tomatoes, oranges, and kumquats, you can also use hawthorn berries, apples, bananas, and more.
3.Required Tools and Equipment
Bamboo Skewers: For threading the fruits; wooden or metal skewers will work.
Pot: To prepare the sugar syrup; you can use a frying pan, cast iron pot, or clay pot.
Plate: For holding the fruits and finished Tanghulu.
4.How to Make the Syrup
The syrup is crucial for making Tanghulu. Combine 400g of granulated sugar and 200g of purified water in a pot and bring it to a boil over high heat. Once the syrup starts bubbling vigorously, reduce to low heat and continue cooking. It’s ready when a small amount of syrup, dipped with chopsticks and placed in cold water, quickly hardens. While pouring the syrup over the Tanghulu, keep the heat on low to prevent it from cooling and solidifying.
Tip: Use a candy thermometer to ensure the temperature reaches 300°F (150°C) within 5-10 minutes for the best results.
5.How to Make Perfect Grape Tanghulu
To create the perfect grape Tanghulu, keep these key points in mind:
Choose Firm Fruits: Opt for fresh, firm fruits to prevent them from slipping when dipped in syrup.
Keep Fruits Dry: Thoroughly dry the washed fruits to maintain texture and extend the shelf life of the Tanghulu.
Avoid Over-Stirring the Syrup: Over-stirring the syrup, even after reaching hard crack stage, is a common mistake that can cause crystallization, resulting in a cloudy appearance instead of a clear finish.
Select the Right Cookware: Use a pan with a good handle for easy tilting and rotating of the skewers. Since the syrup is very hot, wear oven mitts and handle everything carefully.
Maintain the Temperature: Ensure the syrup reaches 300°F for optimal results. Use a kitchen thermometer for accuracy; temperatures below this will yield a chewy rather than a crystalline texture.
6.How to Store Grape Tanghulu
Tanghulu is best enjoyed immediately. If you need to store it for a few days, keep it in a dry, well-ventilated area to prevent the sugar coating from becoming soft due to moisture. A good spot is a well-aired indoor location, such as a windowsill (but avoid direct sunlight).
Avoid using nylon bags or plastic wrap, as these can cause the sugar coating to sweat, melt, and become sticky. Additionally, do not refrigerate the Tanghulu, as the humidity in the fridge can cause the fruit juices to leak, dissolving the sugar coating and negatively affecting the texture.
7.How to Clean the Cookware
After making the syrup, while the pot is still warm, add a suitable amount of water and let it soak for about 10-15 minutes to soften the sugar residue. Then, use a wooden or silicone spatula to gently scrape the sides and bottom of the pot to remove any stuck sugar. Avoid using metal spatulas, as they can scratch the cookware.
Once most of the sugar has been removed, pour out the water and rinse the pot with running hot water to eliminate any remaining syrup and impurities. Repeat this process 2-3 times, and your cookware will be clean.
8.More Delicious Snack Recipes
Here’s a detailed step-by-step guide to making Grape Tanghulu! Join us in creating this delicious treat!
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INGREDIENTS
MAIN INGREDIENTS
- 250g grapes
- 10 strawberries
- 250g cherry tomatoes
- 250g oranges
- 250g cherries
- 250g kumquats
ACCESSORIES
- 400g granulated sugar
- 50 bamboo skewers
- 200g drinking water
DIRECTIONS
STEP 1
Prepare Ingredients:
Gather all ingredients. Clean 50 bamboo skewers and set aside the fruit to drain.
STEP 2
Wash the Fruit:
Rinse 250g of grapes, 10 strawberries, 250g of cherry tomatoes, 250g of oranges, 250g of cherries, and 250g of kumquats thoroughly, then let them dry.
Tip:
Remove the pits from cherries in advance.
STEP 3
Skewer the Fruit:
Thread the fruit onto the 50 bamboo skewers, ensuring the pointed end of the skewer does not pierce through the fruit.
Tip:
For smaller fruits, such as grapes and cherry tomatoes, use two per skewer. For larger fruits like oranges and strawberries, use one per skewer. Continue until all fruit is skewered.
STEP 4
Example:
A skewer of strawberries would look like this.
STEP 5
Make the Syrup:
Combine 400g of white sugar and 200g of water in a pot. Bring to a boil, then simmer until the syrup hardens quickly.
Tip:
Ensure the syrup reaches a temperature of 300°F (150°C) within 5-10 minutes. Once the syrup starts bubbling vigorously, reduce the heat and continue cooking until a drop of syrup quickly hardens when placed in cold water.
STEP 6
Dip the Skewers:
Once the syrup is ready, dip each skewer of fruit into the syrup, ensuring they are fully coated.
STEP 7
Cool the Fruit:
Lay the dipped fruit flat on a tray, avoiding stacking them to prevent the syrup from sticking together.
Frequently Asked Questions
1.How can I test the hard crack stage without a candy thermometer?
You can dip a clean spoon into the hot syrup and then place it in ice water. If the syrup separates into hard, brittle strands that break when bent, you’ve reached the hard crack stage.
2.Why are my candied fruits sticky?
The outer layer of the candied fruit should be smooth and glassy. If they are too sticky, it may be because the syrup hasn’t been heated to 300°F yet and is still in the soft candy stage.
3.What’s the difference between candied fruits and preserved fruits?
Making Process: Candied fruits are made by skewering fruit and coating them in syrup, while preserved fruits are treated with sugar and sometimes dried or sun-dried.
Appearance and Texture: Candied fruits have a shiny appearance and a crispy, sweet texture that complements the fruit’s freshness. In contrast, preserved fruits come in various forms, have a soft texture, and often possess a rich, intense flavor with hints of spices.
Storage and Shelf Life: Candied fruits should be kept in a dry, ventilated area or refrigerated for a short shelf life. Preserved fruits can be stored at room temperature in a sealed container for several months, but they must be protected from moisture once opened.
4.Why are my candied fruits not crunchy?
If your candied fruits are not crunchy, it could be due to an improper sugar-to-water ratio, cooking temperature issues, or high humidity levels. Additionally, improper dipping techniques—such as moving too slowly or leaving the fruit in the syrup for too long—can also result in a lack of crunchiness.
Recipe analyzer
- Recipes: Tanghulu Grapes Recipe
- Main Ingredients:6
- Servings per recipe:1
- Servings size:1.4 kg
-
Energy (calories)：758 kcal
-
Protein：13.58 g
-
Fat：3.96 g
Why gray?
-
Carbohydrates：185.44 g
-
Protein: 6%46 kcal
-
Fat: 4%33 kcal
-
Carbohydrates: 90%677 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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