Beijing Sugar-Coated Hawthorn Skewers

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Tanghulu is the iconic Beijing winter street snack of bright red hawthorn fruit threaded onto bamboo skewers and locked in a glassy hard-crack sugar shell. The contrast between the shatteringly crisp candy coating and the tart, juicy fruit inside makes it a beloved northern Chinese treat. This home version produces perfect clear shells without the deep-fryer step that traditional vendors use.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 1 gFat
• 0 gSaturated Fat
• 78 gCarbs
• 3 gFiber
• 70 gSugar
• 1 gProtein
• 5 mgSodium
• 180 mgPotassium
• 20 mgCalcium
• 0.5 mgIron
• 22 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the skewers

• 1 lb (450 g) fresh firm hawthorn fruit, washed and completely dried
• 4 long bamboo skewers (8 to 10 inch), soaked in water 20 minutes
• 1 tsp neutral oil, for greasing the sheet pan
• 2 tbsp toasted white sesame seeds, optional garnish

For the hard-crack sugar shell

• 2 cups (400 g) granulated white sugar
• 1/2 cup (120 ml) water
• 1 tbsp light corn syrup or rice syrup
• 1/2 tsp white vinegar or fresh lemon juice
• Pinch of cream of tartar, optional

Directions

1. Pat the hawthorns thoroughly dry with a clean kitchen towel, since any surface moisture will crack the candy shell and may cause splattering in the hot syrup.
2. Thread 8 to 10 hawthorns snugly onto each soaked skewer through the stem end, pushing them together so they form a tight cluster that holds the syrup well.
3. Lightly oil a rimmed sheet pan and set it near your stovetop. In a heavy-bottomed saucepan combine the sugar, water, corn syrup, and vinegar, then stir once just to wet the sugar evenly.
4. Bring the mixture to a boil over medium heat without stirring; once it boils, attach a candy thermometer and let it rise to 300 to 310°F (150 to 154°C), the hard-crack stage, about 8 to 10 minutes. Wipe any sugar crystals off the sides with a damp pastry brush and swirl the pan gently as needed.
5. Once the syrup hits temperature, work quickly: dip one skewer at a time and tilt and roll to coat every hawthorn in a thin, even glassy layer, letting excess drip back into the pan for 2 to 3 seconds.
6. Lay each coated skewer flat on the oiled sheet pan to harden. If the syrup begins to yellow between dips, return the pan to low heat for 30 to 60 seconds to keep it fluid.
7. Repeat with the remaining skewers, working rapidly so each one is dipped before the syrup cools and thickens too much to coat evenly.
8. Let the skewers set at room temperature for 5 to 10 minutes until the shell is completely hard and glassy when tapped, then serve immediately for the signature crunch.

Cook’s Notes

• Humidity is the enemy of a glassy shell: make tanghulu on a cool, dry day, because humid air leaves a tacky, cloudy coating rather than a crisp one.
• If fresh hawthorn is unavailable, small unripe crab apples, seedless red grapes, or whole strawberries are excellent substitutes; reduce dip time slightly for delicate berries.
• Soaking the bamboo skewers prevents scorching or catching fire when they meet the boiling syrup.
• Watch the candy thermometer closely at the end – even 5°F over hard crack will turn the shell slightly amber and add a bitter toffee note.
• Eat tanghulu the same day it is made, because moisture slowly migrating from the fruit softens the sugar shell within a few hours.

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