Tanghulu Recipe Without Corn Syrup
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A Sweet and Crunchy Delight - Tanghulu Recipe
Tanghulu, a traditional Chinese snack, features fruit coated in a hardened sugar syrup, creating a delightful contrast between the crunchy shell and juicy interior.
While the classic recipe often calls for corn syrup, it's entirely possible to make Tanghulu without corn syrup.
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In this article, we'll explore how to create this delicious treat using simple ingredients, along with tips to ensure perfect results every time.
Ingredients for Tanghulu
To make Tanghulu without corn syrup, you'll need the following ingredients:
- Fresh fruit (such as strawberries, grapes, or kiwi slices)
- 2 cups of granulated sugar
- 1 cup of water
- Skewers or bamboo sticks
- Parchment paper or a non-stick surface for cooling
Preparing the Fruit
Choosing the Right Fruit:
- Opt for firm, fresh fruits that aren't overly ripe, as they need to hold up well under the sugar coating.
- Ensure the fruit is clean and dry before skewering. Any moisture can prevent the sugar from adhering properly.
Skewering the Fruit:
- Skewer the fruit onto bamboo sticks or skewers. If using larger fruits like strawberries or kiwi, you can slice them into manageable pieces.
- Place the skewered fruit on a parchment-lined tray, ensuring they are well-spaced to avoid sticking together.
Making the Sugar Syrup
Ingredients:
- 2 cups of granulated sugar
- 1 cup of water
Instructions:
- In a heavy-bottomed saucepan, combine the sugar and water. Stir gently until the sugar is fully dissolved.
- Place the saucepan over medium heat and bring to a boil. Do not stir while the mixture is boiling, as this can cause the sugar to crystallize.
- Continue boiling the syrup until it reaches the hard crack stage, which is about 300°F (150°C). You can use a candy thermometer for accuracy, or drop a small amount into cold water to see if it hardens immediately.
- Once the desired temperature is reached, remove the saucepan from heat.
Coating the Fruit
- Quickly and carefully dip each skewer of fruit into the hot sugar syrup, ensuring a complete and even coating. Allow any excess syrup to drip off before placing the skewers on parchment paper to cool.
- Tip: Work swiftly but carefully, as the syrup will begin to harden quickly once off the heat.
Tips for Perfect Tanghulu
- Avoid Humidity: High humidity can prevent the sugar from hardening properly. If possible, make Tanghulu on a dry day or in a well-air-conditioned environment.
- Storage: Consume the Tanghulu soon after making it, as the sugar coating can absorb moisture from the air and become sticky. If you need to store them, place the skewers in an airtight container with parchment paper between layers.
- Flavor Variations: Experiment with different fruits or even vegetables like cherry tomatoes for a savory twist. You can also add a few drops of food coloring to the syrup for a festive look.
Why Make Tanghulu Without Corn Syrup?
Health Considerations: Some people prefer to avoid corn syrup due to dietary restrictions or concerns about high fructose content. By using just sugar and water, you maintain a more natural ingredient profile.
Flavor: Corn syrup can add an additional sweetness and viscosity, but using granulated sugar alone allows the natural flavors of the fruit to shine through, providing a cleaner taste.
Making Tanghulu without corn syrup is a straightforward process that results in a delicious, crunchy treat perfect for any occasion.
Whether you're serving them at a party or enjoying them as a sweet snack, these candied fruits are sure to delight.
Enjoy experimenting with different fruits and flavors, and savor the unique taste of this traditional Chinese delicacy!
Enjoy this easy video tutorial about Tanghulu Recipe
Source: Simple and Delish by Canan
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