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Candied Fruits (Tanghulu)
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Candied Grapes Dessert Recipe

Candied Grapes are as pretty as they are delicious. Juicy fruits are coated in a hardened sugar syrup that forms a sweet crunchy shell around the fruit.

Ingredients

  • 2 cups granulated sugar
  • 1/3 cup corn syrup
  • 1/4 cup cold water
  • 2 cups grapes

Instructions

Prepare the Sugar Water Mixture

  • Wash the fruit thoroughly with cold water. Cut the green leaves off if using strawberries. Pat dry COMPLETELY with paper towels.
  • Arrange several pieces of fruit on a bamboo skewer. Set aside. (Do not add too many pieces as it might be difficult to coat all of them if your saucepan is not deep enough.)
  • Add the sugar, corn syrup, and water to a medium saucepan. Place over medium heat.
  • Stir gently to help the sugar to melt.
  • Once the sugar has mostly melted, stop stirring and bring it to a boil.
  • Place a candy thermometer into the pot if available.
  • Continue boiling until the temperature reaches 320°F (hard crack stage), about 5 to 10 minutes. When you don’t have a thermometer, dip a teaspoon into cold water and then into the mixture. If it hardens immediately, then the temperature is correct.

Coating the Fruit

  • Line a baking sheet with a nonstick baking mat (preferred) or parchment.
  • Once the temperature reaches 320°F, turn off the heat.
  • Tilt the saucepan slightly. Immediately use the skewer to submerge each piece of fruit into the mixture just long enough to coat the fruit. Make sure to coat the end of the fruit. (Otherwise, the hot candy will soften the strawberries, causing the juice to come out from the end.)
  • Shake off the excess liquid sugar.
  • Remove the fruit to the prepared baking sheet.
  • Cool for at least 15 minutes before serving.

Notes

  • Fruit Selection: Suitable fruits include strawberries, grapes, tangerine or clementine wedges. For candied fruit peel, you need to place the pieces of peel in boiling water for 15 minutes to soften before starting this recipe.
  • Safety: Boiling sugar is extremely hot and can cause serious burns. Always use a large enough saucepan so that it never exceeds 1/3 full. Never touch the liquid directly and be sure to use gloves or oven mitts when handling the pot.
  • Boiling: Never stir the sugar water mixture, as doing so can cause crystals to form and solidify the mixture. Instead, you can gently swirl the liquid around the pot to wash down crystals that may form on the edges.
  • Storage: Store candied fruit for up to 2 days in an airtight container in the fridge.