📝 About This Recipe
A quintessential winter treasure of Beijing, Tanghulu features tart, vitamin-rich hawthorn berries encased in a glass-like shell of hardened sugar. This iconic street food offers a dramatic sensory contrast between the crunch of the golden syrup and the soft, tangy flesh of the fruit. Perfected over centuries, it is a masterclass in the balance of sweet and sour, bringing a nostalgic glow to the bustling alleyways of China.
🥗 Ingredients
The Fruit Base
- 30 pieces Fresh Hawthorn Berries (washed and thoroughly dried)
- 1 teaspoon Lemon Juice (to prevent fruit browning during prep)
The Sugar Glaze
- 2 cups Granulated White Sugar (standard refined sugar works best for clarity)
- 1 cup Filtered Water (room temperature)
- 1 tablespoon Light Corn Syrup (optional, helps prevent crystallization)
- 1 teaspoon Maltose (traditional addition for a deeper shine)
Optional Fillings & Garnishes
- 2 tablespoons Toasted Sesame Seeds (for sprinkling onto the wet glaze)
- 1/4 cup Sweet Red Bean Paste (for stuffing pitted hawthorns)
- 6 pieces Bamboo Skewers (approximately 10 inches long)
👨🍳 Instructions
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1
Begin by meticulously washing the hawthorn berries in cool water. Remove the stems and the small black sepals at the base using a paring knife.
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2
Crucial Step: Dry each berry completely with a paper towel. Any residual moisture will prevent the sugar from adhering and cause the glaze to melt later.
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3
If you wish to pit them, slice the berries in half horizontally, pop out the seeds, and press the halves back together. You can add a small dollop of red bean paste in the center for an authentic gourmet touch.
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4
Thread 5 to 6 berries onto each bamboo skewer, leaving enough space at the bottom for a handle. Ensure the berries are snug against each other.
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5
Prepare a flat tray by lining it with parchment paper or a silicone baking mat. Lightly brush it with a neutral oil to ensure the skewers don't stick.
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6
In a heavy-bottomed saucepan or a small wok, combine the sugar, water, corn syrup, and maltose. Stir gently once just to incorporate.
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7
Place the pan over medium heat. Once the mixture begins to boil, do not stir it again. Stirring can cause the sugar to crystallize into a grainy mess.
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8
Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan.
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9
Monitor the temperature with a candy thermometer. 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
As the syrup reaches 290°F, the bubbles will become smaller and the syrup will take on a very faint golden hue. This is your cue to move quickly.
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11
Test the syrup by dipping a chopstick into it and immediately plunging it into a bowl of ice water. If the sugar snaps cleanly and doesn't stick to your teeth, it is ready.
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12
Tilt your pan so the syrup pools on one side. Quickly rotate a skewer through the syrup in one fluid motion, ensuring a thin, even coat. Avoid double-dipping, as the heat will soften the fruit.
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13
While the glaze is still molten, sprinkle with toasted sesame seeds if desired, then immediately place the skewer on the prepared tray.
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14
Allow the skewers to cool at room temperature for about 5-10 minutes until the shell is hard and glass-like.
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15
Serve immediately to enjoy the perfect crunch. The sugar will eventually begin to weep if left in a humid environment.
💡 Chef's Tips
Never stir the sugar syrup once it starts boiling to prevent crystallization. If you don't have a thermometer, the 'ice water test' is the most reliable way to check for the hard crack stage. If you can't find hawthorns, strawberries, grapes, or kiwi slices make excellent modern substitutes. Work in small batches; if the syrup gets too thick or cold, briefly reheat it on low to melt it back down. To clean your pot easily, fill it with water and bring to a boil to dissolve the hardened sugar.
🍽️ Serving Suggestions
Serve with a hot cup of Jasmine or Pu-erh tea to cleanse the palate between bites. Pair with other 'Xiaochi' like savory Jianbing for a complete street food experience. Display them upright in a decorative holder or a block of foam for a stunning party centerpiece. Enjoy as a festive treat during Lunar New Year celebrations. For a modern twist, serve alongside a scoop of vanilla bean ice cream.