Hawthorn Sugared Berries

Hawthorn Sugared Berries – Tanghulu skewers, also known as bingtanghulu, are delicious fruit skewers, a popular snack in northern China. Candied strawberries, or other fruits, dipped in thick simple syrup for a sweet and sour treat.

This is an easy recipe to enjoy, crunchy sweet and sour. Beautiful candied fruit on skewers that are unlike any other. M also makes a great piece for your team.

Hawthorn Sugared Berries

You can use many fruits in this recipe, I have tried many kinds and I will tell you what works best. This recipe does not use corn syrup though, I used honey instead.

Chinese Candied Fruits And Berries, Hawthorn And Strawberries In Sesame And Sugar Syrup. Chinese Street Food Concept Stock Image

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Tanghulu is a traditional winter snack in Northern China. This street food is sold in markets and is usually made with hawthorn berries. The reason is that the winter remedy is that the heat of the summer does not allow the sugar coating to be strong enough.

I have tried many fruits and we prefer the ones made with berries and grapes. Orange, cuties are very active. We don’t like apples and bananas as Tanghulu is mostly made with sour and sour fruits. I tried to use kiwi and pineapple but I could not manage to make the syrup stick to these fruits.

I really like them the same day or eat them within 24 hours. Many people say that Tanghulu can be stored in an airtight container in the fridge for up to two weeks but I think the fruits won’t last that long not.

Tanghulu (candy Coated Strawberries)

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Tanghulu is a traditional snack of northern China, a unique candy, these fruits have a candy coating that is not soft but hard candy. Skewer fruit with crumbled sugar syrup for a sweet and sour taste.

Easy Tanghulu Recipe How To Make Candied Fruit

Calories: 230 kcal Carbohydrates: 59 g Protein: 1 g Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 3 mg Potassium: 90 mg Fiber: 1 g Sugar: 58 g Vitamin A: 7 IU | Vitamin C: 33 mg Calcium: 11 mg Iron: 1 mg

I’m so glad you stopped by! My hope is to introduce you to new flavors, creative ways and new favorites. To help you create food with style that will bring everyone around the kitchen table. From weeknight dinners for crazy busy days to dishes with the “wow” factor, and everyday delights from the Mediterranean. One thing is common, they are all recipes that have been tried and tested by family and friends. China’s favorite street food!

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Tanghulu is a famous candy fruit snack that is popular all over northern China. This Chinese street food is different from the traditional candied fruit. Instead of the soft fruit, the sugar syrup creates a hard shell around the fruit. It is served on a long bamboo skewer. If you’re wondering how to make tangulu, you’ve come to the right place!

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Tanghulu is traditionally made with hawthorn fruit which is common in China. It is also known as stone hawthorn, shanzha or hawberry and the taste is tart, not very sweet with an apple-like texture.

This fruit dessert, called candy hawthorn or candied haw, works well with almost any fruit! I recommend strawberries, grapes, mandarins, blueberries, oranges, pineapples and kiwi. My favorite is the recipe for candied strawberries!

Tanghulu is best when made first so you can enjoy the delicious shell. If you want to store it, it is better to store it in the refrigerator to take care of the candy shell

Bring the sugar and water mixture to a strong boil. Once the temperature reaches 300 degrees Fahrenheit, your tanghulu sugar is ready to sprinkle on the fruit. The sugar coating should harden quickly.

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Your sugar and water mixture will need to boil for about 10 minutes and begin to reduce to a very thick syrup. You can test the temperature by dipping a spoon into ice cold water and then dipping the spoon into the syrup. If it hardens immediately, then you have reached the right temperature.

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Note 1: If you don’t have a candy thermometer, you can test the temperature by dipping a spoon into cold water and then dipping the spoon into the syrup. If it hardens immediately, then you have reached the right temperature.

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Note 2: If the parchment paper is not good, your candy may stick to the paper. You can spray the parchment paper with pan spray to help prevent sticking.

Note 3: Best eaten immediately. If you need to store, cover lightly with plastic wrap and store in the refrigerator.

Calories: 423 kcal Carbohydrates: 109 g Protein: 1 g Fat: 1 g | Saturated Fat: 1 g | Sodium: 5 mg Potassium: 174 mg Fiber: 2 g Sugar: 105 g Vitamin A: 14 IU Vitamin C: 67 mg Calcium: 18 mg Iron: 1 mg

My name is Aubrey. I am a lawyer and a momma. While I have a passion for both, I have a place in my heart for great food and I want to share it with other food lovers!Each editorial product is selected independently, although we can pay or receive an affiliate commission if you buy something through us. joint ventures. Measurements and prices are accurate and items are in stock as of press time.

Tanghulu: With Only 3 Simple Ingredients

As a child living in the historic Chinatown of Incheon, South Korea, I would beg my parents to give me

(糖葫芦) every time we pass a street vendor selling candied hawthorn fruits on sticks. I believed in the boyish assurance that these jewel-like jewels must taste like magical crystals that would fill me with sparkling bliss. My parents, however, were very reasonable.

“Tangulu? It’s such a waste,” they said. “Dust sticks to these things all day on the streets. They’ll be hard as stones. It’s not worth eating.”

As a result, I never tasted tanghulu as a child. Even though my family is from northern China, the home of tangulu, I never knew the tangulu family recipe. When we moved to the United States, I forgot about these beautiful Chinese delicacies—until I traveled to Beijing in college. While exploring the crowded street markets, I came across tanghulu vendors again and was filled with memories of long forgotten wishes. I treated myself to a bamboo skewer of candied hawthorn fruit one time.

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I pulled back in pain, wondering if I had chipped a tooth. As it turns out, my parents were right! Tanghulu was hard. The sugar that sticks to my teeth is unpleasant. Maybe it was my limited parentage, maybe I didn’t go to the right vendor, but that first bite temporarily killed any desire to eat.

Fast forward another 20 years and all of a sudden, I started seeing tangulum popping up all over the internet. ASMR videos of people happily squishing into tangos, made from all sorts of tempting fruit, are garnering millions of views around the world. Tanghulu has even appeared in viral TikTok content.

It’s time to try tangulu again. This time, I want to make candied strawberries with my 7-year-old son. Not only will this strawberry dessert be a delicious summer fruit recipe to add to our family collection, it will be another way she introduced the taste of the traditional culture of northern China.

Tanghulu is a traditional Chinese dessert that has become fashionable in recent years. Vendors make tangulu with different fruits, such as strawberries, cherries, kiwis, dragon fruit and pineapple. Festivals are held all over northern China to celebrate this great food, where dumplings are made into puppets, shaped like hearts or dipped in roasted sesame seeds and

How To Make Tiktok Strawberry Tanghulu Without A Thermometer