Description
Learn how to make crisp, sugary strawberry tanghulu at home. A fun, vegan treat with a crunchy shell and juicy berry center. Try this sweet treat now!
Ingredients
Scale
10-12 large fresh strawberries
1 cup sugar (vegan friendly)
1/2 cup water
ice cubes
wooden skewers
Instructions
- Prep the strawberries
- Gently wash and pat dry the strawberries, leaving their green tops (stems) intact if desired.
- Thread 2–3 strawberries onto each wooden skewer.
- Cook the sugar syrup
- In a small saucepan, combine the sugar and water.
- Cook over medium heat, stirring occasionally to help the sugar dissolve.
- Use a candy thermometer and heat until the syrup reaches 300°F (150°C)—the hard crack stage.
- Once it hits 300°F, remove the pan from the heat and let the sugar syrup cool for a few seconds.
- Prepare an ice bath
- Fill a bowl with cold water and a handful of ice cubes. This will rapidly cool the candied strawberries and set the sugar coating.
- Coat the strawberries
- Working carefully (the sugar syrup is extremely hot), dip each skewer of strawberries into the syrup, turning to coat evenly.
- Let any excess sugar drip off before moving on.
- Set the coating
- Immediately plunge the candied strawberries into the ice water bath to harden the sugar shell.
- Remove them from the ice water and gently pat dry with a clean cloth or paper towel.
- Serve and enjoy
- For the crispiest texture, enjoy your strawberry tanghulu skewers right away. You’ll love the crunch of the candy shell alongside the burst of fresh strawberry!
