The candied fruit snack known as tanghulu has taken the internet by storm, becoming a sugary treat that many people are eager to try. With a long history, tanghulu has recently experienced a surge in popularity, thanks in part to social media videos showcasing the aesthetically pleasing treat.
Traditionally served on a skewer with a shiny sugary coat, tanghulu offers a satisfying crunch with every bite. Many people are drawn to the unique combination of sweet and tangy flavors, as well as the crunchy texture provided by the hardened caramel coating.
For those interested in trying their hand at making tanghulu at home, expert tips are available to guide you through the process. Chef Ivy Chen, owner of Tang Hulu in New York City, explains that the key to making tanghulu is cooking the sugar to a hard crack stage. By selecting less ripe fruits and ensuring they are dry before dipping, you can achieve the perfect sugary shell.
Whether you prefer a thinner or thicker sugar shell, room temperature or chilled fruit, there are various techniques to experiment with when making tanghulu. And if your first attempt doesn’t turn out as expected, don’t be discouraged – practice makes perfect.
Tanghulu has become a viral sensation, captivating the taste buds and imaginations of food enthusiasts everywhere. So, if you’re looking to add a touch of sweetness and crunch to your day, why not give tanghulu a try?
