Tanghuru (Chinese-Style Candied Fruit Skewers)
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Strawberries and grapes on skewers get one quick turn in sugar syrup cooked to 150°C, which leaves a thin shell that shatters like glass over cold, juicy fruit.
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Syrup that falls short of that temperature stays tacky even after cooling. Humid air softens the set shell quickly, so these are eaten right where they are made.
Ingredients
Instructions
- 1
Wash 10 strawberries and 10 grapes, then trim away stems and any bruised spots.
Dry each piece thoroughly with paper towels because surface moisture prevents the candy coating from sticking evenly.
- 2
Thread the fruit onto 4 skewers without squeezing it.
Leave a little space between pieces so the syrup can coat each surface quickly, and place the skewers near the stove before heating the sugar.
- 3
Put 200 g sugar and 80 ml water in a saucepan and set it over medium heat.
Do not stir before the sugar dissolves; gently swirl the pan instead to avoid crystals forming on the sides.
- 4
When the syrup boils clear, lower the heat to medium low and cook until it reaches 150C.
If it is cooler, it will stay sticky, so watch for smaller bubbles and a slightly thicker texture.
- 5
Keep the heat low and dip each fruit skewer into the syrup quickly.
Turn it only once for a thin coating, and do not hold it in the syrup long enough to warm or soften the fruit.
- 6
Set the coated skewers on parchment and let them harden for about 3 minutes.
Serve as soon as the surface feels glassy and firm, and avoid leaving them in a humid place for long.
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