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.