Candied Japanese Strawberries (Tanghulu)
Extra large, sweet Japanese strawberries coated in a thin, glass-like sugar shell for the ultimate crunch.
"Japanese strawberries are famous for their size and sweetness. While they are amazing on their own, the viral street food trend of Tanghulu (candied fruit) takes them to another level of sensory experience with a 'glass-cracking' sound in every bite."
🛒 Ingredients
The Fruit- Japanese Strawberries10 large
- Bamboo Skewers10 pcs
- Granulated Sugar2 cups
- Water1 cup
- Corn Syrup (Optional)1 tbsp
👩🍳 Instructions
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1Prep the Fruit
Wash the strawberries and pat them **completely dry** with paper towels. Any moisture will prevent the sugar from sticking. Thread each strawberry onto a skewer.
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2Boil the Syrup
In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat. **Do not stir** the mixture, as this will cause crystals to form.
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3Check the Temperature
Cook until the syrup reaches 300°F (150°C) or "Hard Crack" stage. You can test this by dropping a bit of syrup into ice water; it should turn into a hard, brittle thread immediately.
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4The Quick Dip
Tilt the pan and quickly swirl each strawberry skewer in the syrup for a thin coating. Immediately dip into an ice water bath for 2 seconds to set the shell. Place on parchment paper to finish drying.
💡 Chef's Tips
- **Absolute Dryness:** If your strawberries are even slightly wet, the sugar coating will slide off within minutes.
- **Work Fast:** Once the sugar reaches the hard crack stage, it will turn into caramel quickly. Have your ice bath ready.
- **Serve Immediately:** These are best eaten within 30-60 minutes. The moisture inside the fruit will eventually melt the sugar shell from the inside.