1Dry the grapes, strawberries, and mandarin oranges thoroughly.
2Dry the grapes, strawberries, and mandarin oranges thoroughly.
3Dry the grapes, strawberries, and mandarin oranges thoroughly.
4In a large pan, combine one cup of sugar and a half cup of water. Swirl it around gently, but do not stir.
5In a large pan, combine one cup of sugar and a half cup of water. Swirl it around gently, but do not stir.
6In a large pan, combine one cup of sugar and a half cup of water. Swirl it around gently, but do not stir.
7Place the pan on the stove over medium-high heat and leave it alone until it boils.
8Place the pan on the stove over medium-high heat and leave it alone until it boils.
9Place the pan on the stove over medium-high heat and leave it alone until it boils.
10While the sugar mixture is cooking, fill a big vessel with very cold water and set it aside. This will be used to dip the completed Tanghulu.
11While the sugar mixture is cooking, fill a big vessel with very cold water and set it aside. This will be used to dip the completed Tanghulu.
12While the sugar mixture is cooking, fill a big vessel with very cold water and set it aside. This will be used to dip the completed Tanghulu.
13Skewer the fruit, trying not to move them back and forth too much to prevent them from sliding.
14Skewer the fruit, trying not to move them back and forth too much to prevent them from sliding.
15Skewer the fruit, trying not to move them back and forth too much to prevent them from sliding.
16Once the sugar is boiling, it should reach 300 degrees Fahrenheit. If you have a candy thermometer, use it (insert before heating).
17Once the sugar is boiling, it should reach 300 degrees Fahrenheit. If you have a candy thermometer, use it (insert before heating).
18Once the sugar is boiling, it should reach 300 degrees Fahrenheit. If you have a candy thermometer, use it (insert before heating).
19To test if the sugar is ready without a thermometer, dip a skewer into the sugar, swirl it, and then dip it into the ice water. If it is still gummy, it's not ready.
20To test if the sugar is ready without a thermometer, dip a skewer into the sugar, swirl it, and then dip it into the ice water. If it is still gummy, it's not ready.
21To test if the sugar is ready without a thermometer, dip a skewer into the sugar, swirl it, and then dip it into the ice water. If it is still gummy, it's not ready.
22Carefully dip and twirl the skewered fruit in the hot sugar.
23Carefully dip and twirl the skewered fruit in the hot sugar.
24Carefully dip and twirl the skewered fruit in the hot sugar.
25Immediately after dipping, place the sugar-coated fruit into the ice water for a couple of seconds.
26Immediately after dipping, place the sugar-coated fruit into the ice water for a couple of seconds.
27Immediately after dipping, place the sugar-coated fruit into the ice water for a couple of seconds.
28Enjoy your homemade Tanghulu.
29Enjoy your homemade Tanghulu.
30Enjoy your homemade Tanghulu.
Ingredients
grapes
grapes
grapes
strawberries
strawberries
strawberries
mandarin oranges
mandarin oranges
mandarin oranges
1 cup sugar
1 cup sugar
1 cup sugar
0.5 cup water
0.5 cup water
0.5 cup water
cold water
cold water
cold water
Equipment
large panbig vesselskewerscandy thermometer (optional)
Tips
Dry all fruit thoroughly for a better coating.
When making the sugar syrup, swirl but do not stir.
If using a candy thermometer, insert it before turning on the heat.
To clean the pan, fill it with water and turn the stove back on to melt the sugar.