To make vegan Tanghulu, a delightful traditional Northern Chinese snack featuring sugar-coated fruits, you can follow this simple recipe. Tanghulu typically consists of fruits on skewers coated in a hard candy shell, providing a satisfying crunch and sweetness.

Ingredients

• Fruits: Choose firm fruits such as strawberries, grapes, or kiwi (about 1 pound total).
• Sugar Syrup:
• 2 cups granulated sugar
• 1 cup water

Instructions

1. Prepare the Fruits:

• Wash the fruits thoroughly and pat them dry with a paper towel. Ensure they are completely dry to help the sugar syrup adhere properly.
• Thread the fruits onto bamboo skewers, using one or two pieces per skewer depending on size.

1. Make the Sugar Syrup:

• In a medium saucepan, combine the sugar and water in a 2:1 ratio. Do not stir once it begins heating to prevent crystallization.
• Heat over medium heat until the mixture comes to a boil. Use a candy thermometer to monitor the temperature; you want it to reach between 300°F to 315°F (hard crack stage) for the coating to harden properly.

1. Test the Syrup:

• To check if the syrup is ready, drip a small amount into an ice water bath. If it hardens immediately and breaks when bent, it’s ready for dipping.

1. Coat the Fruits:

• Quickly dip each fruit skewer into the hot syrup, ensuring they are evenly coated. Allow excess syrup to drip off before placing them in an ice water bath for rapid cooling.
• Lay the coated skewers on a parchment-lined baking sheet to cool completely.

1. Serve:

• Enjoy your vegan Tanghulu immediately for the best texture and taste. They can be stored in an airtight container in the freezer for up to one week if needed.

Tips for Success

• Ensure your fruits are completely dry before dipping; any moisture can cause the syrup to slide off.
• Work quickly when dipping and cooling the skewers to ensure the candy coating hardens properly.
• Experiment with different fruits based on your preference; just ensure they are firm enough to hold up under the sugar coating.

What are the Best Fruits to Use for Vegan Tanghulu?

When making vegan Tanghulu, selecting the right fruits is crucial for achieving the perfect balance of flavor and texture. The best fruits for Tanghulu are those that are firm, have smooth skins, and do not brown easily. Here are some top choices:

• Strawberries: These are the most popular choice due to their sweetness and vibrant color. Ensure they are fresh and firm.
• Grapes: Both red and green grapes work well, providing a juicy bite that complements the crunchy sugar coating.
• Blueberries: Their small size makes them easy to skewer, and they offer a burst of flavor.
• Kiwi: Sliced thickly, kiwi adds a tropical twist and a beautiful green color.
• Mandarin Slices: These provide a sweet and tangy flavor, making them a delightful addition.
• Hawthorn Berries: Traditionally used in China, these berries have a unique tartness that pairs well with the sugary coating.
• Kumquats: Their tiny size and edible skin make them an interesting choice for Tanghulu.

Avoid fruits that are too soft or have high water content, such as raspberries or blackberries, as they may not hold up well under the sugar coating[1][2][4].

Can I Substitute Honey with Another Sweetener in Tanghulu?

Yes, you can substitute honey with other sweeteners in Tanghulu. Here are some alternatives:

• Agave Syrup: This is a popular vegan alternative to honey that has a similar sweetness level.
• Maple Syrup: While it has a distinct flavor, maple syrup can be used in place of honey for a unique taste.
• Coconut Sugar: This can be dissolved in water and used as a sweetener, though it may impart a slight caramel flavor.

Keep in mind that using liquid sweeteners may affect the consistency of your sugar syrup, so adjustments might be necessary to achieve the right texture for coating[1][2].

How Can I Make Tanghulu Without Using Corn Syrup?

Making Tanghulu without corn syrup is straightforward. Simply use a mixture of granulated sugar and water to create your sugar syrup. Follow these steps:

1. Combine 2 cups of granulated sugar with 1 cup of water in a saucepan.
2. Heat over medium heat without stirring until it reaches the hard crack stage (300°F or 150°C).
3. Dip your skewered fruit into the hot syrup as soon as it reaches the desired temperature.

This method allows you to achieve a hard candy coating without the need for corn syrup, which is often used to prevent crystallization[1][3][4].

What’s the Ideal Temperature for the Sugar Syrup in Tanghulu?

The ideal temperature for the sugar syrup when making Tanghulu is between 300°F to 315°F (150°C to 157°C). This range is known as the hard crack stage in candy-making. At this temperature, the syrup will harden properly around the fruit when cooled, creating that satisfying crunch characteristic of Tanghulu[2][4].

Are There Any Tips for Preventing the Syrup from Crystallizing?

Preventing crystallization in your sugar syrup is key to achieving a smooth coating on your Tanghulu. Here are some tips:

• Use Clean Equipment: Ensure all pots and utensils are clean and free from any residue that could introduce impurities.
• Avoid Stirring Once Boiling: Stirring can cause sugar crystals to form; instead, gently swirl the pan if needed.
• Add an Acid: A small amount of lemon juice or cream of tartar can help inhibit crystallization by breaking down some of the sugar molecules.
• Use a Candy Thermometer: This helps monitor the temperature accurately, ensuring you reach the right stage without overheating.

By following these tips, you can create smooth and glossy Tanghulu without unwanted crystallization[3][4].

This recipe offers a fun and visually appealing treat that combines crunchy sweetness with juicy fruit, making it perfect for parties or as a unique snack!