📝 About This Recipe
A quintessential symbol of winter in Northern China, Tanghulu consists of tart mountain hawthorns encased in a glass-like, crunchy sugar shell. This iconic Beijing street food offers a sophisticated sensory experience, balancing the bracing acidity of the fruit with the deep, caramel sweetness of the syrup. Each bite delivers a satisfying 'snap' that gives way to a soft, fruity center, making it as much a delight to eat as it is to behold.
🥗 Ingredients
Main Fruit
- 30-36 pieces Fresh Hawthorn Berries (Shan-zha) (ripe, firm, and washed thoroughly)
- 1 teaspoon Salt (for soaking the fruit)
- 4 cups Water (for the soaking bath)
The Sugar Glaze
- 2 cups Granulated White Sugar (high-quality cane sugar works best)
- 1 cup Filtered Water (room temperature)
- 1 tablespoon Maltose or Light Corn Syrup (optional, helps prevent crystallization and adds shine)
Garnish & Equipment
- 1 tablespoon Toasted White Sesame Seeds (for sprinkling)
- 6 pieces Bamboo Skewers (approximately 10 inches long)
- 1 sheet Parchment Paper or Silpat (lightly greased with neutral oil)
👨🍳 Instructions
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1
Begin by soaking the hawthorn berries in a bowl of water mixed with 1 teaspoon of salt for 10 minutes to remove any impurities. Rinse them thoroughly under cold running water.
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2
Crucial Step: Use paper towels to pat every single hawthorn berry completely dry. Any moisture on the skin will prevent the sugar from adhering and cause the syrup to bubble and slide off.
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3
Remove the stems. If desired, use a small knife or a metal straw to core the berries, though traditional Tanghulu often keeps the pits inside for structural integrity.
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4
Thread 5 to 6 hawthorn berries onto each bamboo skewer, leaving enough space at the bottom for a handle. Ensure the berries are touching but not squashed.
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5
Prepare your landing zone by lining a baking sheet with parchment paper and lightly brushing it with a neutral oil (like grapeseed) to prevent sticking.
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6
In a small, heavy-bottomed saucepan or a flat-bottomed wok, combine the sugar, 1 cup of water, and maltose. Stir gently once just to incorporate.
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7
Place the pan over medium heat. Once the mixture starts to simmer, DO NOT STIR. Stirring introduces air and can cause the sugar to crystallize into a grainy mess.
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8
Boil the syrup for about 10-12 minutes. Watch for the bubbles to transition from large and watery to small, dense, and slow-moving.
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9
Use a candy thermometer to monitor the temperature. You are aiming for the 'Hard Crack' stage, which is between 300°F and 310°F (150°C-155°C).
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10
Perform the cold water test: Dip a chopstick into the syrup and immediately into a bowl of ice water. If the sugar snaps instantly and is brittle, it is ready. If it is chewy, keep boiling.
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11
Once the temperature is reached, turn the heat to the lowest setting to keep the syrup fluid. Tilt the pan so the syrup pools on one side.
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12
Working very quickly, take a skewer and roll it through the surface of the syrup. You want a thin, translucent coating. Avoid submerging it for too long or the fruit will cook and soften.
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13
While the sugar is still molten, sprinkle a few sesame seeds over the skewer if desired.
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14
Place the skewer onto the prepared parchment paper. Let it cool at room temperature for 5-10 minutes until the shell is completely hardened.
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15
Serve immediately to enjoy the contrast between the cold, crisp shell and the tart fruit.
💡 Chef's Tips
Always use a candy thermometer for precision; even a few degrees can mean the difference between a sticky mess and a perfect crunch. If your sugar crystallizes (turns white and sandy), you must start over; ensure the sides of the pan are clean of sugar crystals. Work in small batches; if the syrup begins to turn dark amber, it is overcooking and will taste bitter. If fresh hawthorns are unavailable, try strawberries, seedless grapes, or tangerine segments, but ensure they are extremely dry. To clean your pot easily, fill it with water and bring to a boil to dissolve the hardened sugar.
🍽️ Serving Suggestions
Pair with a hot cup of Jasmine or Pu-erh tea to cleanse the palate after the sweet glaze. Serve as a festive dessert during Lunar New Year celebrations. Display vertically in a decorative holder or a block of foam for a traditional street-vendor aesthetic. Follow with a savory Northern Chinese dish like Zha Jiang Mian to balance the sweetness.