Tanghulu, the iconic Chinese candied fruit snack, is usually made by threading fruit onto skewers. But what if you want to enjoy this sweet treat without the hassle of skewering? This guide provides a delicious and simple method for making tanghulu without skewers, perfect for beginners and those short on time.
Why Skip the Skewers?
While traditional tanghulu skewers are visually appealing, making them can be time-consuming. This no-skewer method offers several advantages:
- Faster preparation: No more threading individual fruits!
- Easier cleanup: Less mess overall.
- Perfect for little hands: Kids can help with this simpler process.
- Great for larger fruit: Larger fruits like apples or pears are easier to manage without skewers.
Ingredients You'll Need:
- Fruit of your choice: Hawthorn berries are traditional, but you can use strawberries, grapes, kiwi, or any firm fruit that holds its shape well. Consider a mix for extra visual appeal.
- Granulated sugar: The amount depends on the quantity of fruit, typically a 1:1 ratio of fruit to sugar (by weight) is a good starting point. Adjust to your sweetness preference.
- Water: A small amount, just enough to dissolve the sugar and create a thick syrup.
- Optional flavorings: A touch of lemon juice can enhance the flavor and prevent crystallization. You could also experiment with a pinch of cinnamon or other spices.
Step-by-Step Instructions:
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Prepare the Fruit: Wash and thoroughly dry your chosen fruit. If using larger fruit like apples or pears, consider cutting them into bite-sized pieces. For hawthorn berries, ensure they are clean and free of stems.
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Make the Sugar Syrup: In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar dissolves completely. Do not stir excessively once the sugar is dissolved; this can cause crystallization.
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Boil to a Caramelize: Continue heating the syrup without stirring. As it boils, the syrup will gradually turn amber and reach the "hard crack" stage (approximately 300°F/149°C). A candy thermometer is highly recommended for precise temperature control, ensuring perfectly candied fruit.
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Coat the Fruit: Once the syrup reaches the desired stage, carefully add your prepared fruit to the saucepan. Using tongs, gently coat each piece completely in the hot caramel. Work quickly, as the syrup cools and hardens rapidly.
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Cool and Set: Carefully remove the candied fruit from the saucepan and place them on a parchment-lined baking sheet. Allow them to cool completely, allowing the caramel to harden.
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Enjoy! Once hardened, your no-skewer tanghulu is ready to enjoy!
Tips for Success:
- Use a non-stick saucepan: This prevents the sugar from sticking and burning.
- Don't overheat the syrup: Overheating can result in a burnt or bitter taste.
- Work quickly: The syrup hardens rapidly once removed from the heat.
- Experiment with flavors: Add a twist to your tanghulu by incorporating different spices or extracts.
- Storage: Store your tanghulu in an airtight container at room temperature.
Variations and Alternatives:
- Chocolate Tanghulu: Dip the cooled candied fruit in melted chocolate for an extra decadent treat.
- Nut-coated Tanghulu: Sprinkle chopped nuts on the still-warm candied fruit for added texture and flavor.
Making tanghulu without skewers is a fun and accessible way to enjoy this delicious traditional snack. So grab your fruit, sugar, and get ready for a sweet and satisfying culinary adventure!
