Strawberry Tanghulu is the ultimate crunchy-sweet treat that turns fresh strawberries into glistening jewels of sugar. Inspired by a traditional Northern Chinese street snack, this treat captures the magic of biting into a crisp candy shell that shatters into juicy berry bliss.

Whether you’re prepping for a fun party platter or just craving a quick bite of something shiny and sweet, Tanghulu delivers with dramatic flair and flavor. It’s surprisingly easy to make at home, and the result feels like a carnival in every bite.

What Kind of Strawberries Work Best?

You want strawberries that are firm, fresh, and medium to large in size. Avoid overly ripe or soft berries, as they tend to fall apart or leak too much juice once coated in hot sugar. Keeping the green tops on adds visual appeal and makes them easier to skewer.

Ingredients for the Strawberry Tanghulu

Strawberries
The star of the show. Choose firm, plump strawberries for best texture and juiciness under the candy shell.

Granulated Sugar
Essential for creating that crunchy, transparent candy shell. It caramelizes into a glossy finish that hardens beautifully.

Water
Used to dissolve the sugar and help regulate the heat and thickness of the syrup.

Bamboo Skewers
For holding the strawberries in place and giving that classic Tanghulu presentation.

Optional: Ice Water Bath
Helps quickly set the candy coating after dipping, locking in the glossy crunch.

How To Make the Strawberry Tanghulu

Step 1: Prepare the Strawberries

Wash the strawberries thoroughly and pat them completely dry. Any moisture left on the surface can prevent the candy from sticking or cause splattering in the hot sugar syrup.

Step 2: Skewer the Strawberries

Gently insert bamboo skewers through the tops of the strawberries. You can place one to three strawberries per skewer depending on size and your preference.

Step 3: Make the Sugar Syrup

In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Stir gently just to combine, then bring to a boil over medium heat without stirring further. Let it bubble until it reaches about 300°F (the hard crack stage). You can check with a candy thermometer or test by dipping a spoon and checking the sugar hardens instantly in cold water.

Step 4: Dip the Strawberries

Carefully dip each skewered strawberry into the hot syrup, turning to coat all sides evenly. Let the excess drip off, then immediately transfer to a parchment-lined tray or dip briefly into an ice water bath to set.

Step 5: Let Them Set

Allow the Tanghulu to cool and harden for about 5 minutes. They should have a crystal-clear, glassy coating that crunches when bitten into.

How to Serve and Store Strawberry Tanghulu

Serve Strawberry Tanghulu as soon as the candy coating hardens for the best crunch. It’s perfect for party platters, Valentine’s Day treats, or as a fancy garnish on desserts.

To store, place them in a single layer on parchment paper inside an airtight container. Avoid stacking to prevent sticking. They are best eaten the same day, as the sugar shell can begin to melt or soften if refrigerated or left in a humid environment.

Frequently Asked Questions

Can I use other fruits?

Absolutely! Tanghulu can be made with grapes, blueberries, mandarin slices, or even cherry tomatoes. Just make sure they’re dry and firm.

Do I need a candy thermometer?

While helpful, it’s not necessary. You can test the syrup by dipping a spoon into cold water—if it hardens and cracks, it’s ready.

Why is my candy not sticking?

Chances are the fruit was too wet. Make sure your strawberries are completely dry before dipping.

Can I make Tanghulu ahead of time?

It’s best enjoyed fresh. If needed, you can prep it a few hours ahead, but avoid humid environments.

Can I add flavor or color?

Yes, you can add a drop of food coloring or a tiny bit of flavor extract to the syrup—but be cautious, as it may affect the crystallization.

Is it safe for kids to make?

Because the sugar syrup gets extremely hot, adult supervision is a must. Let kids help with skewering and decorating once cooled.

Want More Dessert Ideas with a Twist?

If you enjoyed this glossy Strawberry Tanghulu, check out these other creative sweets:

S’mores Sushi for a marshmallow-packed bite-sized treat.
Blueberry Cheesecake Heaven Rolls with a dreamy cream cheese swirl.
Strawberry Puff Pastry Hearts for another strawberry showstopper.
Cookies & Cream Cheesecake Deep Fried Oreos if you’re craving indulgence.
Chocolate Caramel Dump Cake when you want warm gooey comfort.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try Tanghulu with other fruits? Did you add a little edible glitter or food coloring?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other sugar-dip like pros.

Strawberry Tanghulu

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4–5 skewers 1x
Category: Desserts

Print Recipe

Description

A classic Chinese street treat turned elegant at-home dessert, Strawberry Tanghulu features juicy strawberries coated in a crunchy clear candy shell. The texture contrast is thrilling, and the glossy finish makes these skewered fruits a total showstopper.

Ingredients

Scale

10 to 15 fresh strawberries (firm and dry)

1 cup granulated sugar

1/2 cup water

Bamboo skewers

Optional: ice water bath for setting

Instructions

Wash and completely dry the strawberries.
Skewer 1 to 3 strawberries on each bamboo stick.
In a saucepan, combine sugar and water. Bring to a boil without stirring until the syrup reaches 300°F (hard crack stage).
Dip the skewered strawberries into the syrup, coating evenly.
Let excess syrup drip off and place the skewers on parchment paper or dip into an ice water bath.
Allow to cool for 5 minutes until the shell hardens.