Tanghulu

Tanghulu is a traditional Northern Chinese street food snack that has found viral fame across the globe. It consists of fruits, traditionally hawthorn berries, coated in a hard, clear sugar glaze that shatters like glass when you bite into it. This modern version uses juicy strawberries, creating a stunning, jewel-like treat that is as beautiful as it is delicious. The contrast between the crunchy candy shell and the soft, sweet fruit inside is irresistible. While it requires careful attention to the sugar temperature, making tanghulu at home is a fun and rewarding process. It's a perfect treat for a party or a special afternoon snack. The most crucial part of making tanghulu is cooking the sugar syrup to the correct "hard-crack" stage. A candy thermometer is highly recommended for this recipe to ensure accuracy. If the syrup is undercooked, the coating will be sticky and chewy instead of hard and crunchy. If it’s overcooked, it will have a burnt, bitter taste. It’s also very important that the fruit is completely dry before dipping, as any moisture will cause the sugar to crystallize and the coating to become cloudy. You have to work very quickly once the syrup is at the right temperature, as it will begin to cool and harden almost immediately.