Strawberry Tanghulu
This content may contain affiliate links. For more information, see our disclosure policy.
Strawberry tanghulu is a glossy, crunchy treat made by coating skewered strawberries in hardened sugar syrup. It’s easy to make at home with just a few ingredients and a quick ice bath.
When I first saw strawberry tanghulu on social media, I was instantly drawn in by the glossy candy shell and that signature loud crack when you bite into it. It looked like something out of a candy shop, but surprisingly, it’s super easy to make at home. If you’re like me and love trying fun, satisfying treats that also look beautiful on a plate, this one’s a must.
What I love most about strawberry tanghulu is how simple the ingredients are. All you need are sugar, water, corn syrup, and cream of tartar. Plus, the process feels a little like magic. It’s fun dipping fresh strawberries into hot syrup, then into ice water to reveal a shiny, glass-like coating.
These are perfect for parties, gifts, or even just a little treat when you’re craving something sweet and crunchy. I like serving them chilled because the contrast between the hard candy shell and the cold, juicy strawberry is amazing. And honestly, every time I make these, someone asks, “Where did you buy those?” If you haven’t tried making strawberry tanghulu yet, you’re in for a really fun experience.
Items Needed
Here’s what you’ll need to make strawberry tanghulu:
- Water – Helps dissolve the sugar and creates the base for the candy syrup.
- Sugar – The main ingredient that forms the hard, glossy candy shell.
- Cream of tartar – Prevents the sugar from crystallizing, resulting in a smooth syrup.
- Corn syrup – Adds stability to the syrup and helps achieve a clear, glassy coating.
- Strawberries – The juicy fruit center that contrasts perfectly with the crisp candy shell.
- Ice water – Quickly sets the candy coating and helps it harden properly.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy and fun ways to customize this strawberry tanghulu recipe:
- Use different fruits – Try grapes, blueberries, kiwi chunks, or mandarin slices for variety.
- Add flavor extracts – Mix a drop of vanilla, almond, or citrus extract into the syrup for a subtle flavor twist.
- Dip in toppings – While the syrup is still tacky, roll the coated strawberries in crushed nuts, sprinkles, or shredded coconut.
- Add food coloring – A small drop of gel food coloring in the syrup can create a colorful candy shell.
- Drizzle with chocolate – Once hardened, drizzle the tanghulu with melted white or dark chocolate for extra flair.
- Make mini skewers – Use toothpicks and smaller fruits to create bite-sized tanghulu treats, perfect for parties.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Rinse and thoroughly dry the strawberries.
Place one strawberry on each skewer and set aside.
In a cold saucepan, combine water, corn syrup, sugar, and cream of tartar. Stir to moisten the sugar.
Heat the mixture over medium-high heat, boiling until the sugar dissolves and it begins to bubble. Avoid stirring while boiling.
After 7 to 8 minutes of bubbling, the sugar coating should be ready. If using a candy thermometer, the syrup reaches the “hard crack” stage at 300°F. Alternatively, dip a stick into the syrup and then into ice water to check if it hardens.
Turn off the heat immediately.
Tilt the pan so the syrup pools to one side.
Dip and swirl a strawberry in the syrup to coat.
Quickly immerse the coated strawberry into ice water to set the candy and chill the fruit.
Continue with the remaining skewers until the candy or strawberries are used up.
Remove the strawberries from the ice bath and place them on a serving dish.
Note
Make sure the strawberries are completely dry before dipping to help the sugar syrup stick properly and create a smooth, hard candy shell.
Storage
Strawberry tanghulu is best enjoyed fresh, but if you need to store it, place the finished skewers in an airtight container lined with parchment paper to prevent sticking. Store them at room temperature in a cool, dry place for up to 24 hours. Avoid refrigerating them, as the moisture can cause the candy coating to melt or turn sticky. Reheating isn’t recommended, as the sugar shell is meant to stay hard and crisp, and heat will only cause it to melt or lose its texture.
Helpful Hints
Pro tip: Use a Candy Thermometer!
Use a candy thermometer to make sure your syrup reaches the “hard crack” stage (300°F)—this is key for getting that signature crunchy shell.
More Helpful Tips:
- Dry the strawberries thoroughly before dipping to help the syrup stick properly.
- Avoid stirring the syrup once it starts boiling to prevent crystallization.
- Tilt the saucepan when dipping to make coating easier and more even.
- Work quickly once the syrup is ready—it hardens fast as it cools.
- Dip strawberries one at a time to maintain full control and avoid mess.
- Use medium to firm strawberries to keep them from getting too soft under the heat.
- Be careful with the hot syrup—it can burn if touched.
Serving Suggestions
Strawberry tanghulu makes a stunning and delicious addition to any dessert table, especially at parties or festive gatherings. You can serve them as a sweet snack alongside other finger foods or treats, allowing guests to enjoy the fun crunch and juicy strawberry inside. Pair them with something savory like my Air Fryer Cajun Chicken Wings for a perfectly balanced party spread.
For a creative dessert platter, try arranging strawberry tanghulu with a variety of other candied fruits or chocolate-dipped berries. This mix adds color and texture variety that impresses guests visually and delights their taste buds. You can also serve tanghulu skewers alongside small bowls of whipped cream or yogurt for dipping, giving an extra creamy element that complements the crisp candy shell.
If you’re serving tanghulu at a casual get-together or for family dessert night, chill them in the fridge briefly before serving. The cool temperature enhances the contrast between the crunchy shell and juicy fruit. For a refreshing combo, enjoy them with a light starter like my Avocado Soup—it’s creamy, cool, and pairs surprisingly well with this sweet and crunchy treat.
FAQs
Recipe
Strawberry Tanghulu
Ingredients
- ¼ cup water
- 1 cup sugar
- 1 pinch cream of tartar
- 2 tablespoons corn syrup
- 15 medium-sized strawberries
- Bowl of ice water
Instructions
- Rinse and thoroughly dry the strawberries.
- Place one strawberry on each skewer and set aside.
- In a cold saucepan, combine water, corn syrup, sugar, and cream of tartar. Stir to moisten the sugar.
- Heat the mixture over medium-high heat, boiling until the sugar dissolves and it begins to bubble. Avoid stirring while boiling.
- After 7 to 8 minutes of bubbling, the sugar coating should be ready. If using a candy thermometer, the syrup reaches the “hard crack” stage at 300°F. Alternatively, dip a stick into the syrup and then into ice water to check if it hardens.
- Turn off the heat immediately.
- Tilt the pan so the syrup pools to one side.
- Dip and swirl a strawberry in the syrup to coat.
- Quickly immerse the coated strawberry into ice water to set the candy and chill the fruit.
- Continue with the remaining skewers until the candy or strawberries are used up.
- Remove the strawberries from the ice bath and place them on a serving dish.
Notes
- Most basic tanghulu recipes rely on just sugar and water, but that syrup can harden too quickly after a few dips. This version includes a touch of cream of tartar to stop large sugar crystals from forming, and a bit of corn syrup to keep the coating smooth and crystal-free. Thanks to these additions, you can skip the candy thermometer. Just wait until the syrup starts bubbling.
- Make sure the strawberries are completely dry before dipping to help the sugar syrup stick properly and create a smooth, hard candy shell.
Nutrition
Equipment
- 15 wooden toothpicks or skewers to dip the berries
