Tanghulu- Japanese Candied Strawberries Recipe
Tanghulu- Japanese Candied Strawberries
Juicy strawberries are coated with a thin layer of crispy candy for a sweet treat. It’s important to use a candy thermometer to ensure the syrup mixture reaches the correct temperature for ideal hardening.
Serves: 6Prep: 1 hourCook: 15 minutesTotal: 1 hour 15 minutesDifficulty: Medium
Serves: 6
Ingredients
- 12 strawberries
- 1⁄2 cup granulated sugar
- 1⁄4 cup water
- 1 tsp. lemon juice
Directions
- Wash strawberries and dry very well. Place on a towel make sure they are dried completely.
- Remove the leaves on the strawberries but keep the core intact to help secure the skewers. Place a skewer in each strawberry.
- In a small saucepan, add sugar, water and lemon juice. Stir a few times to make sure there is no sugar sticking to the bottom of the pan.
- Turn the heat to medium and bring to a boil. Do not stir and let mixture boil for about 12 minutes, or until a candy thermometer reaches between 300-310F. Check temperature frequently.
- Remove saucepan from heat and dip each strawberry in mixture. Move quickly and try to achieve a thin coating.
- Place strawberries on a silicone baking mat. Allow to cool until hardened.
- Serve.
Serves: 6
Ingredients
- 12 strawberries
- 1⁄2 cup granulated sugar
- 1⁄4 cup water
- 1 tsp. lemon juice
Directions
- Wash strawberries and dry very well. Place on a towel make sure they are dried completely.
- Remove the leaves on the strawberries but keep the core intact to help secure the skewers. Place a skewer in each strawberry.
- In a small saucepan, add sugar, water and lemon juice. Stir a few times to make sure there is no sugar sticking to the bottom of the pan.
- Turn the heat to medium and bring to a boil. Do not stir and let mixture boil for about 12 minutes, or until a candy thermometer reaches between 300-310F. Check temperature frequently.
- Remove saucepan from heat and dip each strawberry in mixture. Move quickly and try to achieve a thin coating.
- Place strawberries on a silicone baking mat. Allow to cool until hardened.
- Serve.
| Amount per serving | |
|---|---|
| Calories | 70 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 0mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | 0g |
| Sugars | 18g |
| Protein | 0g |