Beijing Tanghulu
Crispy caramelized sugar coating over fresh hawthorn berries, a beloved Beijing street snack with jewel-like translucency. This showstopping candy is crunchy on the outside and tart inside, ready in just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
Ingredients
- 12 berries fresh hawthorn berries (or small red apples)
- 1 cup granulated sugar
- ¼ cup water
- 2 skewers bamboo or wooden skewers
- 2 tablespoons sesame seeds (optional, for coating)
Instructions
- 1
If using fresh hawthorries, rinse them thoroughly under cool water and pat completely dry with paper towels — any moisture will cause the sugar coating to become sticky and grainy. If using small apples, core them first by pushing a thin skewer through the center, then pat dry. Line a baking sheet with parchment paper and set it nearby.
- 2
Thread 6 hawthorries (or apple pieces) onto each bamboo skewer by pushing the skewer through the center of each berry, spacing them about 1/2 inch apart — leave about 2 inches of skewer exposed at the bottom for holding.
- 3
Set a small, heavy-bottomed saucepan over medium-high heat. Pour in 1 cup of granulated sugar and 0.25 cup of water. Stir gently with a wooden spoon until the sugar begins to dissolve, about 1-2 minutes — you should see the mixture turn from grainy to translucent.
- 4
Stop stirring once the mixture comes to a boil. Let it bubble undisturbed for 8-12 minutes, watching carefully. The syrup will gradually turn from clear to pale amber to deep golden amber. This caramelization is key — you want it deep golden and glossy, not pale, so it hardens into a crisp shell. When it reaches a rich amber color and smells nutty and sweet, remove the pan from the heat immediately.
- 5
Working quickly (the caramel sets fast), immediately dip the skewered berries one at a time into the hot caramel, rotating to coat all sides evenly. Let the excess caramel drip back into the pan for 3-5 seconds, then lay the coated skewer on the prepared parchment paper.
- 6
If using sesame seeds, sprinkle 1-2 teaspoons evenly over each skewer while the caramel is still hot and tacky — they'll adhere as the sugar cools. Work with all skewers in this way.
- 7
Let the tanghulu rest on the parchment paper for 10-15 minutes at room temperature until the caramel hardens completely and turns translucent. You should be able to tap it gently and hear it crack — this is exactly what you want. The berries inside will stay slightly soft while the outer shell becomes glass-like and crunchy.
- 8
Serve immediately on the skewers while still at room temperature. Eat by biting through the crisp sugar shell to reach the tart, juicy berry inside. Tanghulu is best enjoyed fresh the day it's made, as the caramel will soften if exposed to humidity overnight.
Tools you’ll need
- small heavy-bottomed saucepan
- wooden spoon
- instant-read thermometer (optional, for 300-310°F hard-crack stage)
- bamboo or wooden skewers
- parchment paper
- baking sheet
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
