Tanghulu

Name: Tanghulu
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Cuisine: asian
Ingredients: 18 green grapes; 14 strawberries, tops trimmed (keep the hulls intact); 1 clementine, peeled; 2 cups granulated sugar; 1/4 cup light corn syrup; 2 tablespoons mild-flavored honey, such as clover or wildflower

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Level: Intermediate

Total: 50 min
Active: 40 min

Yield: 8 servings

Tanghulu, skewered fruit coated in a hardened sugar syrup, is a popular winter snack in China that is often sold from street carts at markets and festivals. Traditionally, hawthorn berries are used because the tart fruit balances well with the sweet crunchy shell, but pretty much any fruit is fine. Just make sure it is firm enough not to move around on the skewer, which would be problematic as you dip it into the hot syrup. The syrup is generally made with only sugar and water, but we included corn syrup to prevent crystallization and to ensure a clear and shiny coating. We also added honey for flavor.

Level: Intermediate

Total: 50 min
Active: 40 min

Yield: 8 servings

Ingredients

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18 green grapes

14 strawberries, tops trimmed (keep the hulls intact)

1 clementine, peeled

2 cups granulated sugar

1/4 cup light corn syrup

2 tablespoons mild-flavored honey, such as clover or wildflower

Directions

Special equipment:

sixteen 8-inch wooden skewers, candy thermometer

Line a rimmed baking sheet with parchment paper and set aside. Wash and completely dry the grapes and strawberries. Separate the clementine segments and peel off as much pith as possible.
Stir together the sugar, corn syrup, honey and 1/4 cup water in a medium saucepan until the sugar is moistened. Bring to a boil over medium-high heat and boil until the syrup reaches 300 degrees F on a candy thermometer, about 8 to 10 minutes.
Meanwhile, skewer the fruit without twisting the pieces: Skewer 3 grapes through the long end onto each of 6 skewers. Skewer 2 strawberries through the cut end onto each of 7 skewers. Skewer 3 clementine segments through the rounded side onto each of 3 skewers.
When the syrup is ready, transfer the saucepan to a heatproof surface or potholder. Carefully tip the pan forward so the syrup pools on one side. Working with one skewer at a time, dip and rotate the fruit in the syrup until completely coated, then gently shake the skewer over the pan to remove any excess syrup. Place the skewer on the prepared baking sheet and let harden, about 10 minutes.
Repeat with the remaining skewers. As the amount of syrup dwindles, use a spoon to help coat the fruit (see Cook’s Note). Enjoy immediately.

Cook’s Note

There will be a small amount of syrup left after coating the fruit. If you like, make honey candy with it: Heat the syrup over low heat until it liquifies, then pour it onto the parchment-lined baking sheet you used for the skewers. After the syrup hardens, break it into bite-size pieces. Snack on the candy as is or use it to sweeten hot tea.