Candied Hawthorn Berries

Candied Hawthorn Berries – Crunchy, sweet, and packed with sweet candied strawberries, my version of the Northern Chinese Tanghulu is a low-effort, perfectly cooked dish. Enjoy strawberry tanghulu or make other candies.

You’ve probably seen tanghulu fruit – or candied fruit – all over Instagram and TikTok, where everything from candied grapes to dark strawberries are dipped in sweet sugar syrup and left to harden. stuck to a bamboo stick. And while I can’t whisk you away to China for the taste of covered tonghulu, I can show you my tanghulu recipe.

Candied Hawthorn Berries

Strawberry tanghulu – my favorite – very versatile. You can make bright strawberries as a dessert, a midday snack, or even on their own. I love them with a glass of my favorite bubble tea for a really natural flavor boost.

Tanghulu, A Traditional Snack In Beijing, China. Candied Hawthorn Fruits On Stick Stock Photo

A street food from Northern China, this fruit snack is said to date back to ancient times. More importantly, in the Guanzhong region during the Song Dynasty (960-1279). Tanghulu is believed to have been created for the wife of a member of the royal family. A traditional healer was recruited to make a snack to help him gain weight, so he covered some fruit – typically, the hawthorn – in sugar syrup.

Since then, this tanghulu recipe has grown in popularity. These days, you can find all kinds of tanghulu fruits and tons of candied fruit recipes – strawberry jam, candied grapes, and other sugary salads.

There are only a few steps required for this delicious fruit recipe. Prepare the eggs, make the sugar mixture, dip the egg skewers and place the eggs coated in sugar.

Wash and pat the strawberries (or any fruit of your choice). Make sure to dry them well – we don’t need any more moisture. If needed, remove the green stems.

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Then arrange the strawberries on the skewer – you can add one or more if using smaller ones.

In a medium-sized sauce pan, combine the sugar and water. Then bring to a boil over medium heat. Stir until the sugar dissolves.

The temperature of the sugar water mixture should reach 300ºF/150ºC. This will take 5-10 minutes; the syrup starts to run down. Check the temperature occasionally.

Chef’s Tip: If you don’t have a thermometer, there are two other methods of checking syrup temperature.

Red Sun Chinese Hawthorn — Raintree Nursery

Dip a small spoon into ice water. Then dip in the sugar mixture. If the syrup still hardens on the spoon, it has reached the correct temperature.

For example, pour syrup into a bowl of ice water. It should remain and form brittle glass threads that break easily. If it bends, the syrup is not the same.

Once the sugar syrup reaches the desired temperature, remove the pot from the heat. Take one of the skewers and quickly dip the strawberries into the mixture. Make sure they are all coated.

Put the pot at an angle and dip the skewer deep into the syrup, or use a spoon to help all the eggs.

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Place the skewer on parchment paper or a silicone baking sheet – this will allow the sugar coating to dry quickly and create a hard candy shell. Repeat with remaining cheeses. Then enjoy your candied strawberries.

To make candied grapes, you can use the same steps. First, wash and dry the grapes well. Grape skewers are dipped in hot sugar syrup.

Yes, you can use this strawberry candy recipe for other products. Choose your favorite from blueberries, kiwi (cut into thick slices or semi-thin), hawthorn berries, kumquats, cherries, apples, tangerines, pineapples, even cherry tomatoes. All of this makes for a delicious fruit snack.

Tangulu sugar products are sure to please you. This way, with every bite, you can enjoy the hard candy.

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If you want to store the candies, then cover them with plastic wrap and keep them in an airtight container in the refrigerator. Keep in mind that icing will get easier as time goes on.

Use a 2:1 ratio of sugar to water – you can adjust it depending on how much candy you’re making.

If the syrup is heated to the correct temperature, the tanghulu product should harden almost immediately. If you are in trouble, you can dip the candied fruits in ice water.

Too much moisture has gone into the sugar syrup. You need to bake the sugar at 300°F/150ºC to reach the “hard” stage of the candy.

Chinese Candied Fruit Shop, Hawthorn, Strawberries. Bingtanghulu Stick Stock Image

The Tanghulu is his favorite. However, if stored properly in a sealed, airtight container, your tanghulu can last up to two weeks – although this depends on the type of product you use.

It looks like the sugar syrup wasn’t hot enough or you exposed it to too much moisture. Store tanghulu fruit in a cool place and make sure your sugar is cooked to 300°F/150ºC before use.

The juices from the fruits are placed in the refrigerator, where they are absorbed into the syrup and dissolved. You can prevent this by saving properly.

If you try this tanghulu (strawberry candied) recipe, I’d love to hear your thoughts/questions below. Also, I appreciate the recipe card rating below and feel free to tag me in your cooking fun on Instagram @!

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What products should be used for tanghulu? – Choose your favorite from strawberries, blueberries, kiwi (cut into thick or semi-thin slices), hawthorn berries, kumquats, cherries, apples, tangerines, pineapples, even cherry tomatoes.

If you don’t have a thermometer, here are two other ways to check syrup temperature. Dip a small spoon into ice water. Then dip in the sugar mixture. If the syrup still hardens on the spoon, it has reached the correct temperature.

Calories: 171 kcal | Carbs: 44 g | Protein: 0.3 g | Fat: 0.3 g | Fat Content: 0.01 g | Polyunsaturated fat: 0.1 g | Monounsaturated Fat: 0.02 g | Sodium: 2 mg | Potassium: 70 mg | fiber: 1 g | Sugar: 43 g | Vitamin A: 5 IU | Vitamin C: 27 mg | Magnesium: 8 mg | Iron: 0.2 mg Each editorial product is independently selected, although we may be paid and receive an affiliate commission if you buy something through our affiliate links. Estimates and prices and items in stock are correct at the time of publication.

When I was a child living in the Chinese city of Incheon, South Korea, I begged my parents for a

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(糖葫芦) every so often we pass a street vendor selling candied hawthorn seeds sewn onto a stick. I believed with the conviction of youth that these types of jewelry must taste like magical crystals and fill me with sparkling happiness. My parents are very smart.

“Tanghulu? What a waste of money,” they said. “Dust sticks to those things all day out on the streets. Hard as a rock. The food is not good.”

As a result, I never ate tanghulu as a child. Although my family is from China, the home of tanghulu, I didn’t know how to cook tanghulu. When we immigrated to the United States, I had forgotten about these delicious Chinese fruits—until I went to Beijing in college. As I wandered through the street markets, I encountered tanghulu vendors again, and memories of a long-forgotten desire flooded back. I made a bamboo skewer of candied hawthorn berries at the same time.

I recoiled in pain, thinking I had broken a tooth. Of course, my parents were right! The tanghulu is hard. The ice that sticks to my teeth is bad. Maybe it’s my parents, maybe I didn’t go to the right dealer, but the first bad bite killed the craving for the treat for a while.

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Fast forward another 20 years, and I just saw the sound of tanghulu all over the internet. ASMR videos of people enjoying tanghulu, made from all kinds of fresh fruits, have millions of views worldwide. Tanghulu also appeared in TikTok stories.

It’s time to try tanghulu again. This time, I wanted to make candied strawberries with my 7 year old son. Not only is this strawberry dessert a delicious summer fruit recipe to add to our family’s collection, but it’s also a way to incorporate the flavor of northern Chinese family heritage.

Tanghulu is a classic Chinese dessert that has become fashionable in recent years. Consumers make tanghulu with a variety of fruits, such as strawberries, cherries, kiwi, dragon fruit and pineapple. Festivals are held across northern China to celebrate this festival, tanghulu are made into dolls, shaped like hearts, or dipped in sesame seeds and chocolate.

Because tanghulu is best enjoyed in winter (summer heat can melt the candy shell), many people look forward to it as a symbol of Chinese New Year. A bright red color is also a sign of good luck.

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Tanghulu is believed to have originated in northern China during the Song Dynasty, over 800 years ago. When a mysterious illness befell the emperor’s beloved young wife, all the court doctors struggled to find a cure. Finally, an outside doctor was brought in who prescribed hawthorn fruits

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