Tanghulu, a traditional Chinese snack, has a rich history tracing back to the Song Dynasty. Originally made from hawthorn berries, it was known as “bingtanghulu” and was popular for its sweet and sour taste. Over time, the recipe evolved to include various fruits such as strawberries, grapes, and kiwi, coated in a crispy layer of hardened sugar syrup.

The name “tanghulu” is derived from the Chinese words “tang” meaning sugar and “hulu” meaning bottle gourd, due to the traditional use of long sticks resembling bottle gourds for skewering the fruit. This beloved treat has become an iconic part of Chinese culture, often enjoyed during festive occasions like the Lantern Festival. Its enduring popularity has also led to modern variations, including savoury tanghulu with ingredients like cherry tomatoes and meatballs, ensuring its continuing relevance in today’s culinary landscape.

Perhaps toffee apples are the western version of candied fruits as I first knew about them from the Peter and Jane books.

My daughter requested tanghulu today. So I went on Instagram to find tips on how to make them. The recipe was simple. You need a 2 to 1 ratio of white sugar to water. Then heat it up to a certain temperature but if you don’t have the fancy kitchen thermometer, one Instagrammer suggested dipping a stick into the melted sugar, then put the stick into iced water and see if it creates a nice crust. The boiled sugar should also turn into a beautiful brown. I made a few sticks of mini Tanghulu because they are sweet and my kids would have no self control if I made them too big and too much. My Tanghulu was a success and I plan to bring it to our farewell party this Friday.