A traditional Northern Chinese treat that consists of fruits covered in hardened, almost glass-like, sugar. Originally made with Chinese hawthorn, you can now use pretty much any fruit and call it Tanghulu.
Watch the video here.
Ingredients
Some fruit.
112g (1/3 cup) corn syrup
60g (1/4 cup) water
440g (2 cups) sugar
Directions
Wash and dry your fruit, then place it on skewers.
Add the water, corn syrup, and sugar to the saucepan, and heat it on medium.
When it starts to boil, put a lid on the pan for a minute or so to wash down the sides of the pan.
Remove the lid, add a thermometer, and boil until it reaches 300 degrees F.
When your sugar mixture has come up to temperature, turn off the heat and start dipping your skewered fruit.
Let the syrup drain from the fruit, rotating it to get an even coating, then put it on the parchment.
Eat this soon after the sugar coating hardens. If you wait too long, the juice will dissolve the sugar and you’ll have a big mess.
