Tanghulu is one part fruit, one part candy and entirely delicious! Fresh fruit skewers are dipped in a candy coating to create an irresistibly crunchy shell.

Skewers of tanghulu in jar

What Is Tanghulu?

Tanghulu is a Northern Chinese street food that has gained popularity worldwide, in part thanks to TikTok and social media. It’s made by placing fruit on bamboo skewers and then dipping it into a candy coating. Traditionally, it’s made with hawthorn berries, but you can use any kind of fruit you like!

Because tanghulu is best eaten right after making it, this is one of those recipes that’s much better made at home so you can enjoy it fresh. And luckily that’s easy to do—this recipe comes together quickly with just a few simple steps.

Why You’ll Love This Tanghulu Recipe

  • Colourful and fun. Tanghulu is not only tasty, it also has visual appeal with the colourful fruit and shiny exteriors. (For more colourful fruit recipes, try my fruit pizza recipe and rainbow fruit salad with maple lime dressing.)
  • Easy to make. Adding corn syrup to the sugar syrup makes this recipe less likely to fail, as it keeps the sugar from crystallizing. That means even if you’ve never made candy before, you can totally handle this recipe!
  • Customisable. You can use any fruit that’s in season or that you like, and mix-and-match for endless flavour combinations.
Overhead view of ingredients for tanghulu with labels

Notes on Ingredients 

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Fruit – You can use any type of fruit you choose for this recipe. A variety of different fruit looks pretty on the skewers!
  • Sugar – Everyday granulated sugar. Make sure it’s vegan!
  • Water
  • Corn syrup – I use light corn syrup, which is clear in color and has a vanilla flavour.

How to Make Tanghulu

Overhead view of fruit skewers on marble slab
Sugar mixture for tanghulu boiling in pan
Dipping fruit skewer into sugar mixture
Overhead view of tanghulu drying on parchment-lined baking sheet
  • Prep the fruit. Wash and dry the fruit.
  • Assemble the skewers. Place one to three pieces of fruit on each skewer.
  • Start the coating. Combine the sugar, water and corn syrup in a saucepan and bring it to a boil.
  • Boil. Cook the syrup until the temperature reaches 290ºF on a candy thermometer. Turn down the heat to keep it from continuing to rise.
  • Dip the fruit. Dip the fruit skewers into the coating. Let the excess drip off.
  • Cool and serve. Place each fruit skewer on a baking sheet lined with parchment paper or a silpat. Once the coating hardens, serve the tanghulu.
Overhead view of tanghulu on marble slab

Tips for Success

  • Dry the fruit well.  Make sure to dry the fruit well before skewering it, as any excess moisture can prevent the sugar syrup from forming a nice coating.
  • Use a thermometer. For best results, use a candy thermometer to monitor the temperature of the sugar syrup. If you don’t have one, you can drizzle a spoonful of syrup into a bowl of cold water; if it forms a ball that is hard yet pliable, it’s ready to use.
  • Be careful when handling hot sugar syrup. When the sugar syrup reaches high temperatures, it can cause burns if it comes into contact with skin. 
  • Try toppings. After dipping the tanghulu, you can roll them in toppings like sprinkles, nuts, or sesame seeds before the coating completely hardens.
Marble platter with tanghulu

How to Store Tanghulu

Tanghulu is best eaten right after you make it. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

More Vegan Fruit Recipes

Enjoy friends! If you make this tanghulu recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Holding tanghulu skewer over marble board
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Homemade tanghulu skewers in jar

Tanghulu

Servings: 10 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Tanghulu is one part fruit, one part candy and entirely delicious! Fruit skewers dipped in candy coating to create a sweet, crunchy shell.
5 (from 1 rating)
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Ingredients

  • 2 pounds fruits of your choice
  • 2 cups sugar
  • ¼ cup water
  • ⅓ cup corn syrup

Instructions 

  • Wash and dry all fruits you'll use.
  • Arrange fruit on a bamboo skewer, 1-3 pieces per skewer.
  • Combine sugar, water and corn syrup in a medium saucepan and bring the mixture to a boil.
  • Boil until the temperature reaches 290 degrees Fahrenheit. This will take approximately 5-10 minutes. When the sugar and water mixture has reached the desired temperature turn the temperature down slightly to prevent burning.
  • Dip your fruit skewer into the sugar mixture to coat the fruit.
  • Place each fruit skewer on a silicone baking sheet or parchment paper. The coating should harden almost immediately. This recipe is best eaten right away.

Notes

To store: Tanghulu is best eaten right after you make it. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
Calories: 217kcal, Carbohydrates: 62g, Protein: 0.4g, Fat: 0.1g, Saturated Fat: 0.01g, Sodium: 12mg, Potassium: 94mg, Fiber: 1g, Sugar: 59g, Vitamin A: 274IU, Vitamin C: 2mg, Calcium: 6mg, Iron: 0.3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Chinese
Course: Desserts, Snacks
Author: Jessica Hylton