25 Delicious Tanghulu Recipes for Sweet Cravings

Bite into the sweet, crunchy world of tanghulu with our roundup of 25 irresistible recipes that promise to satisfy your sweetest cravings! Perfect for home cooks looking to add a fun twist to their dessert repertoire, these easy-to-follow recipes bring a burst of flavor and joy to any occasion. Whether you’re a tanghulu newbie or a seasoned pro, there’s something here to delight your taste buds. Let’s dive in!

Classic Strawberry Tanghulu

Make your snack game unstoppable with this Classic Strawberry Tanghulu—crispy, sweet, and downright addictive. Perfect for those who crave a quick, Instagram-worthy treat.

Ingredients

• 1 cup fresh, juicy strawberries
• 1 cup granulated sugar, for that perfect crackle
• 1/2 cup water, to create a smooth syrup
• 1 tsp pure vanilla extract, for a hint of warmth

Instructions

1. Wash and thoroughly dry 1 cup fresh, juicy strawberries, ensuring no water remains to prevent syrup from seizing.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water over medium heat. Stir just until sugar dissolves, then stop stirring to avoid crystallization.
3. Bring the syrup to a boil and cook until it reaches 300°F on a candy thermometer, about 10 minutes. This is the hard crack stage, crucial for that signature tanghulu snap.
4. Remove from heat and quickly stir in 1 tsp pure vanilla extract for depth of flavor.
5. Working swiftly, dip each strawberry into the syrup, coating evenly and allowing excess to drip off.
6. Place coated strawberries on a parchment-lined tray to cool and harden, about 5 minutes.

Zesty and vibrant, these strawberries offer a thrilling contrast between the glass-like sugar shell and the soft, tart berry beneath. Serve them on skewers for a fun, shareable twist at your next gathering.

Grape Tanghulu with a Twist

Kick off your snack game with this Grape Tanghulu that’s not just sweet but packed with a surprising crunch. Perfect for those who dare to twist the classic with a modern bite.

Ingredients

• 1 cup of granulated sugar (fine, like beach sand)
• 1/2 cup of water (crisp, filtered)
• 20 seedless grapes (plump, chilled)
• 1/2 cup of crushed peanuts (roasted, salty)
• 1 tbsp of lemon juice (freshly squeezed, tangy)

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan, combine granulated sugar and water. Heat over medium-high until the sugar dissolves, stirring occasionally with a wooden spoon.
3. Once dissolved, stop stirring and bring to a boil. Use a candy thermometer to reach 300°F (hard crack stage). Tip: Avoid stirring now to prevent crystallization.
4. Remove from heat and quickly stir in lemon juice to halt cooking.
5. Dip each grape into the syrup, allowing excess to drip off, then roll in crushed peanuts. Place on prepared sheet. Tip: Work fast; the syrup sets quickly.
6. Let cool completely at room temperature until the coating is hard and shiny, about 15 minutes. Tip: Don’t refrigerate to avoid sticky coating.

The first bite delivers a glass-like sugar shell that shatters, revealing the juicy grape inside, all hugged by salty peanuts. Serve these on mini skewers for a playful party snack or as a bold dessert topping.

Cherry Tomato Tanghulu Surprise

Ready to shake up your snack game? This Cherry Tomato Tanghulu Surprise twists a classic street food into a juicy, sweet-and-tangy bite that’ll have everyone double-tapping for the recipe.

Ingredients

• 1 cup fresh, plump cherry tomatoes
• 1 cup granulated sugar, for that glass-like crunch
• 1/2 cup water, to create the perfect syrup
• 1 tsp pure vanilla extract, for a warm, aromatic depth
• 1/2 tsp flaky sea salt, to balance the sweetness

Instructions

1. Wash and thoroughly dry 1 cup fresh, plump cherry tomatoes. Tip: Any moisture can prevent the sugar from sticking, so pat them dry.
2. In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium until the sugar dissolves, about 3 minutes.
3. Increase heat to high and boil the syrup until it reaches 300°F on a candy thermometer. Tip: No thermometer? Drop a bit in cold water; it should harden instantly.
4. Remove from heat and stir in 1 tsp pure vanilla extract. The aroma will be irresistible!
5. Quickly dip each cherry tomato into the syrup, ensuring full coverage. Tip: Work fast—the syrup sets quickly.
6. Sprinkle with 1/2 tsp flaky sea salt while the syrup is still tacky for that perfect sweet-salty punch.
7. Let cool on a parchment-lined tray until the coating is hard and shiny, about 10 minutes.

Dive into these glossy gems for a crackly sugar shell that gives way to a burst of tangy tomato. Serve them skewered for a playful party appetizer or as a bold dessert topper.

Blueberry and Raspberry Tanghulu Duo

Zesty and vibrant, this Blueberry and Raspberry Tanghulu Duo is your next sweet obsession. Dip, crunch, and savor—each bite’s a burst of juicy perfection.

Ingredients

• 1 cup fresh, plump blueberries
• 1 cup ripe, tart raspberries
• 2 cups granulated sugar, ultra-fine for smooth melting
• 1 cup water, filtered for clarity
• 6 wooden skewers, sturdy and splinter-free

Instructions

1. Wash and thoroughly dry 1 cup fresh, plump blueberries and 1 cup ripe, tart raspberries to ensure the sugar adheres properly.
2. Thread the berries onto 6 wooden skewers, alternating between blueberries and raspberries for a colorful duo.
3. In a heavy-bottomed saucepan, combine 2 cups granulated sugar and 1 cup filtered water. Heat over medium-high until the sugar dissolves, stirring occasionally with a silicone spatula.
4. Once dissolved, stop stirring and bring the syrup to 300°F on a candy thermometer—this is the hard crack stage for that signature tanghulu crunch.
5. Working quickly, dip each skewered berry duo into the hot syrup, swirling to coat evenly. Let excess syrup drip off for a sleek finish.
6. Place the coated skewers on a parchment-lined tray to cool and harden, about 10 minutes. Tip: For an extra glossy finish, dip them twice.
7. Serve immediately or store in an airtight container to maintain crispness. Tip: Sprinkle with edible glitter before the syrup sets for a festive twist.

Lusciously crisp on the outside, explosively juicy within—this tanghulu duo is a textural dream. Pair with a bubbly prosecco or break into shards over vanilla ice cream for a decadent crunch.

Pineapple Chunks Tanghulu Delight

Fling open your snack game with this Pineapple Chunks Tanghulu Delight—crispy, juicy, and outrageously addictive. Perfect for when you crave something sweet with a tangy twist.

Ingredients

• 1 cup granulated sugar (fine, for smooth melting)
• 1/2 cup water (filtered, for clarity)
• 2 cups fresh pineapple chunks (ripe, for maximum juiciness)
• 1 tbsp lemon juice (freshly squeezed, for a bright tang)
• 1/2 tsp vanilla extract (pure, for depth of flavor)

Instructions

1. Skewer the pineapple chunks onto wooden sticks, leaving a little space at the bottom for handling.
2. In a heavy-bottomed saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves, stirring occasionally with a silicon spatula to prevent crystallization.
3. Once dissolved, stop stirring and bring to a boil. Use a candy thermometer to monitor until it reaches 300°F (hard crack stage). Tip: Keep the heat steady to avoid burning.
4. Remove from heat and quickly stir in lemon juice and vanilla extract. The mixture will bubble—stand back to avoid splatters.
5. Dip each skewered pineapple into the syrup, swirling to coat evenly. Let excess drip off for a smooth finish. Tip: Work fast; the syrup sets quickly.
6. Place on a parchment-lined tray to harden. Cool completely, about 10 minutes. Tip: For extra crunch, chill in the fridge for 5 minutes.

Dive into these glossy, crackly-coated pineapple bites—each one a burst of tropical sunshine. Serve them at parties or as a bold dessert topper for vanilla ice cream.

Kiwi Slices Tanghulu Sweetness

Zesty and vibrant, this Kiwi Slices Tanghulu Sweetness is your next obsession. Dive into the perfect blend of tart and sweet with a crunch that’ll make your taste buds dance.

Ingredients

• 4 ripe kiwis, peeled and sliced into 1/2-inch thick rounds
• 1 cup granulated sugar, for a glossy, crackly shell
• 1/2 cup water, to create the perfect syrup consistency
• 1/2 tsp vanilla extract, for a warm, aromatic depth
• Wooden skewers, for easy handling and a mess-free experience

Instructions

1. Thread 3 kiwi slices onto each wooden skewer, leaving space at the bottom for handling.
2. In a small saucepan, combine sugar and water. Heat over medium-high until the sugar dissolves, about 3 minutes, stirring occasionally.
3. Once dissolved, stop stirring and bring to a boil. Use a candy thermometer to reach 300°F (hard crack stage), about 10 minutes. Tip: Avoid stirring now to prevent crystallization.
4. Remove from heat and stir in vanilla extract. The syrup will bubble; that’s normal.
5. Quickly dip each kiwi skewer into the syrup, coating evenly. Let excess drip off. Tip: Work fast; the syrup sets quickly.
6. Place skewers on a parchment-lined tray to harden, about 5 minutes. Tip: For extra crunch, dip twice after the first layer sets.

Juicy kiwi meets a shatteringly sweet shell in this irresistible treat. Serve chilled for a refreshing contrast or drizzle with dark chocolate for a decadent twist.

Mango Bites Tanghulu Tropical

Ready to dive into a snack that’s bursting with tropical vibes? These Mango Bites Tanghulu Tropical are your ticket to a sweet, juicy escape—no passport needed.

Ingredients

• 2 ripe mangoes, peeled and cut into 1-inch cubes (look for fragrant, slightly soft to the touch)
• 1 cup granulated sugar (fine, like beach sand)
• 1/2 cup water (filtered, for clarity)
• 1 tbsp lemon juice (freshly squeezed, for a zesty kick)
• 1/2 tsp vanilla extract (pure, for depth)
• 6 wooden skewers (6-inch, for easy handling)

Instructions

1. Thread 4-5 mango cubes onto each wooden skewer, leaving space at the bottom for handling. Set aside on a parchment-lined tray.
2. In a small saucepan over medium heat, combine sugar, water, lemon juice, and vanilla extract. Stir just until sugar dissolves, then stop stirring to avoid crystallization.
3. Bring the syrup to a boil and cook until it reaches 300°F on a candy thermometer (hard crack stage), about 10 minutes. Tip: Watch for a light golden color and a smell like caramelizing sugar.
4. Working quickly, dip each mango skewer into the syrup, rolling to coat evenly. Let excess drip off for a smooth finish.
5. Place coated skewers back on the parchment paper to harden, about 5 minutes. Tip: For extra crunch, dip halfway for a partial coating.
6. Serve immediately or store in an airtight container for up to 2 days. Tip: For a fun twist, sprinkle with chili powder before the syrup sets for a sweet-heat combo.

The first bite cracks through a glossy sugar shell into the lush, fibrous mango beneath—a contrast that’s pure magic. Try skewering with pineapple for a tropical duo, or serve over coconut ice cream for decadent contrast.

Watermelon Cubes Tanghulu Refresh

Viral on every foodie’s feed, this Watermelon Cubes Tanghulu Refresh is your summer snack game-changer. Juicy, crunchy, and oh-so-instagrammable—let’s dive in.

Ingredients

• 2 cups seedless watermelon, cut into 1-inch cubes (ripe and juicy)
• 1 cup granulated sugar (fine, for smooth melting)
• 1/2 cup water (filtered, for clarity)
• 1/2 tsp lemon juice (freshly squeezed, for a tangy kick)
• 6 wooden skewers (6-inch, for easy handling)

Instructions

1. Thread 4-5 watermelon cubes onto each wooden skewer, leaving space at the bottom for handling. Tip: Use slightly frozen watermelon for easier skewering.
2. In a small saucepan, combine granulated sugar and water. Heat over medium-high until sugar dissolves, about 3 minutes. Tip: Swirl the pan instead of stirring to prevent crystallization.
3. Insert a candy thermometer and continue cooking until syrup reaches 300°F (hard crack stage), about 10 minutes. Tip: Keep the heat steady to avoid burning the sugar.
4. Remove from heat and quickly stir in lemon juice. The syrup will bubble—that’s normal!
5. Holding a skewer by the end, dip each watermelon cube into the syrup, coating evenly. Let excess drip off.
6. Place skewers on a parchment-lined tray to harden, about 5 minutes. Serve immediately or store in an airtight container for up to 2 hours.

Melt-in-your-mouth watermelon meets a glass-like sugar shell for the ultimate sweet-crisp bite. Try stacking them vertically for a stunning centerpiece or enjoy poolside for a refreshing treat.

Peach Slices Tanghulu Summer

Craving something sweet, sticky, and utterly refreshing? These peach slices tanghulu are your summer snack dream—crispy, juicy, and oh-so-instagrammable.

Ingredients

• 2 large, ripe peaches (firm yet juicy)
• 1 cup granulated sugar (fine, for smooth melting)
• 1/2 cup water (filtered, for clarity)
• 1 tbsp light corn syrup (for that perfect gloss)
• 1 tsp vanilla extract (pure, for depth)
• Wooden skewers (8-inch, for easy handling)

Instructions

1. Wash and dry the peaches thoroughly. Slice into 1/2-inch thick wedges, ensuring each has skin for structure.
2. Skew each peach slice onto a wooden skewer, leaving enough handle for easy dipping. Set aside on a parchment-lined tray.
3. In a heavy-bottomed saucepan, combine sugar, water, and corn syrup. Heat over medium-high until sugar dissolves, stirring occasionally with a wooden spoon.
4. Once dissolved, stop stirring. Bring to a boil until the mixture reaches 300°F on a candy thermometer (hard crack stage). Tip: Swirl the pan gently for even heating without stirring.
5. Remove from heat. Stir in vanilla extract quickly but carefully—it may bubble up.
6. Working swiftly, dip each skewered peach slice into the syrup, coating evenly. Let excess drip off for a smooth finish.
7. Place back on parchment. Cool completely until the coating is hard and shiny, about 10 minutes. Tip: For extra crunch, chill in the fridge for 5 minutes.

Just imagine the crunch giving way to that burst of peach—serve these beauties poolside or as a playful dessert garnish. The contrast of textures? Absolutely addictive.

Pear Chunks Tanghulu Autumn

Transform your autumn snacking with this viral-worthy twist on classic tanghulu. Think juicy pear chunks, glossy sugar shells, and a crunch that’s pure magic.

Ingredients

• 2 large, crisp Bartlett pears, cut into 1-inch chunks
• 1 cup granulated sugar, for that glass-like crackle
• 1/2 cup water, to create the perfect syrup
• 1 tsp vanilla extract, for a warm, aromatic depth
• Wooden skewers, for easy dipping and handling

Instructions

1. Thread 3-4 pear chunks onto each wooden skewer, leaving space at the bottom for handling.
2. In a small saucepan, combine sugar and water. Heat over medium-high until the sugar dissolves, about 3 minutes.
3. Once dissolved, stop stirring and let the syrup boil until it reaches 300°F on a candy thermometer—this is the hard crack stage for that signature tanghulu snap.
4. Remove from heat and stir in vanilla extract quickly to infuse the syrup with flavor.
5. Holding a skewer, dip each pear chunk into the syrup, swirling to coat evenly. Let excess drip off.
6. Place skewers on a parchment-lined tray to harden, about 10 minutes. Tip: Work fast—the syrup sets quickly!
7. For an extra glossy finish, dip a second time after the first layer hardens slightly.
8. Serve immediately or store in an airtight container for up to 2 days. Tip: Avoid refrigeration to keep the sugar shell crisp.

Crunch into the caramelized sugar shell to reveal the soft, juicy pear beneath. Perfect for autumn picnics or as a dazzling dessert centerpiece.

Apple Rings Tanghulu Crisp

Make your snack game unstoppable with these Apple Rings Tanghulu Crisp—crispy, juicy, and downright addictive.

Ingredients

• 4 large, crisp Fuji apples, cored and sliced into 1/2-inch rings
• 1 cup granulated sugar, for a glossy, crackly coating
• 1/2 cup water, to create the perfect syrup
• 1 tsp fresh lemon juice, for a bright, tangy balance
• 1 cup all-purpose flour, for a light, crispy batter
• 1/2 cup cornstarch, to ensure extra crunch
• 1 cup ice-cold sparkling water, for an airy, delicate texture
• 1 quart vegetable oil, for deep-frying to golden perfection

Instructions

1. Pat dry the apple rings with a paper towel to ensure the batter sticks perfectly.
2. In a small saucepan, combine sugar, water, and lemon juice. Heat over medium until the sugar dissolves, then boil until the syrup reaches 300°F (hard crack stage).
3. Tip: Use a candy thermometer for precision—this ensures your Tanghulu coating is flawlessly crisp.
4. Whisk together flour and cornstarch in a bowl, then gently stir in sparkling water until just combined for a lump-free batter.
5. Tip: Keep the batter cold by placing the bowl over ice—this guarantees a lighter crisp.
6. Heat oil in a deep fryer or large pot to 375°F. Dip each apple ring into the batter, letting excess drip off, then fry until golden, about 2 minutes per side.
7. Tip: Fry in batches to avoid crowding, which ensures each ring cooks evenly and stays crispy.
8. Immediately dip the fried apple rings into the hot syrup, coating evenly, then place on a parchment-lined tray to harden.

Serve these Apple Rings Tanghulu Crisp while the coating is still crackly for the ultimate texture contrast. The juicy apple inside pairs magically with the sweet, glass-like shell—perfect for dipping in caramel or enjoying as is.

Banana Bites Tanghulu Creamy

Perfect for snacking or impressing at parties, these Banana Bites Tanghulu Creamy are a game-changer. Packed with flavor and fun to make, they’re your next obsession.

Ingredients

• 2 ripe bananas, sliced into 1/2-inch thick rounds
• 1 cup granulated sugar, for a glossy, crackly coating
• 1/2 cup water, to create the perfect syrup
• 1/2 cup heavy cream, whipped to stiff peaks for a luxurious filling
• 1 tsp vanilla extract, for a fragrant, sweet aroma
• Wooden skewers, for easy dipping and serving

Instructions

1. Line a baking sheet with parchment paper and set aside for the banana bites.
2. In a medium saucepan, combine granulated sugar and water. Heat over medium-high until the sugar dissolves, stirring occasionally.
3. Once dissolved, stop stirring and let the syrup boil until it reaches 300°F on a candy thermometer, about 10 minutes. This is the hard crack stage for the perfect tanghulu shell.
4. While the syrup boils, skewer each banana slice onto a wooden skewer, leaving room at the bottom to hold.
5. Carefully dip each skewered banana slice into the hot syrup, ensuring it’s fully coated. Let excess drip off before placing on the prepared baking sheet.
6. Allow the coated bananas to cool and harden for about 5 minutes.
7. In a mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form for the creamy filling.
8. Once the banana bites are hardened, carefully remove them from the skewers and sandwich with a dollop of the whipped cream between two slices.
9. Serve immediately or chill for up to an hour for a firmer texture.

These Banana Bites Tanghulu Creamy offer a crunchy, sweet shell with a soft, creamy center. Try drizzling with melted chocolate or sprinkling with crushed nuts for extra decadence.

Orange Segments Tanghulu Zesty

Craving a sweet, tangy treat that’s as fun to make as it is to eat? This Orange Segments Tanghulu Zesty is your next kitchen adventure—simple, vibrant, and downright addictive.

Ingredients

• 2 cups granulated sugar (fine, for smooth melting)
• 1 cup water (filtered, for clarity)
• 6 large navel oranges (juicy, peeled, and segmented)
• 1 tsp vanilla extract (pure, for depth)
• 1/2 tsp citric acid (for that zesty kick)

Instructions

1. Line a baking sheet with parchment paper; set aside for easy cleanup.
2. In a medium saucepan, combine sugar and water. Heat over medium-high until sugar dissolves, stirring occasionally with a wooden spoon.
3. Once dissolved, stop stirring. Bring to a boil until the syrup reaches 300°F on a candy thermometer—this is the hard crack stage.
4. Remove from heat; quickly stir in vanilla extract and citric acid for a glossy, flavorful syrup.
5. Working swiftly, dip each orange segment into the syrup, coating evenly. Let excess drip off.
6. Place coated segments on the prepared sheet. Allow to cool and harden completely, about 15 minutes.

Velvety syrup shells crackle to reveal bursts of citrus beneath. Serve these gems skewered for a playful party snack or atop desserts for a glossy finish.

Mandarin Tanghulu Little Suns

Light up your snack game with these bite-sized bursts of sunshine—crispy, juicy, and just the right amount of sweet.

Ingredients

• 12 fresh mandarin oranges, peeled and segmented (look for plump, juicy ones)
• 1 cup granulated sugar, fine and sparkling like beach sand
• 1/2 cup water, filtered and clear
• 1 tbsp light corn syrup, glossy and smooth
• 12 wooden skewers, thin and sturdy

Instructions

1. Thread 3 mandarin segments onto each wooden skewer, leaving a small space between them for even coating.
2. In a small saucepan, combine sugar, water, and corn syrup. Heat over medium-high until the sugar dissolves, stirring gently with a silicone spatula.
3. Once dissolved, stop stirring and bring to a boil. Use a candy thermometer to monitor until it reaches 300°F (hard crack stage). Tip: Avoid stirring during boiling to prevent crystallization.
4. Working quickly, dip each skewered mandarin into the syrup, swirling to coat evenly. Let excess drip off.
5. Place on a parchment-lined baking sheet to harden. Tip: For a glossy finish, don’t move them until fully set (about 10 minutes).
6. Once cooled, twist off the skewers for a cleaner presentation. Tip: Serve within 2 hours for maximum crunch.

Unwrap a little joy with each bite—the crackle of caramel gives way to a juicy burst, perfect for picnics or as a sunny centerpiece.

Pomegranate Seeds Tanghulu Jewels

Raid your pantry for this showstopper: Pomegranate Seeds Tanghulu Jewels. These glossy, candy-coated bites are a crunch of joy, blending tart pomegranate arils with a crackly sugar shell. Perfect for snacking or gifting, they’re as fun to make as they are to eat.

Ingredients

• 1 cup fresh pomegranate seeds (plump, jewel-like)
• 1 cup granulated sugar (fine, pure white)
• 1/2 cup water (filtered, cold)
• 1/2 tsp lemon juice (bright, freshly squeezed)

Instructions

1. Line a baking sheet with parchment paper; set aside for easy cleanup.
2. In a heavy-bottomed saucepan, combine sugar, water, and lemon juice. Stir just until sugar is moistened.
3. Heat over medium-high until mixture reaches 300°F on a candy thermometer, about 10 minutes. Tip: Avoid stirring to prevent crystallization.
4. While syrup heats, skewer pomegranate seeds onto toothpicks, 3-4 seeds per stick.
5. Once syrup hits 300°F, remove from heat. Working quickly, dip each skewer into syrup, coating seeds evenly. Tip: Rotate skewer for a thin, even coat.
6. Allow excess syrup to drip off, then place on prepared sheet. Cool completely, about 15 minutes. Tip: Speed up cooling by placing in fridge.
7. Once hardened, gently twist to remove from toothpicks. Serve immediately or store in an airtight container.

How these jewels dazzle: The shell shatters with a sweet crunch, giving way to the juicy burst of pomegranate. Try stacking them on a cake for a edible decoration or pack into clear bags for a sweet party favor.

Dragon Fruit Cubes Tanghulu Exotic

Dazzle your taste buds with this eye-catching Dragon Fruit Cubes Tanghulu Exotic—a sweet, crunchy, and utterly Instagrammable treat that’s as fun to make as it is to eat.

Ingredients

• 1 large ripe dragon fruit, peeled and cut into 1-inch cubes (vibrant pink flesh, slightly sweet)
• 1 cup granulated sugar (fine, pure white)
• 1/2 cup water (filtered, cold)
• 1/2 tsp lemon juice (freshly squeezed, tangy)
• 6 wooden skewers (6-inch, sturdy)

Instructions

1. Thread 4-5 dragon fruit cubes onto each wooden skewer, leaving a little space between each cube for even coating. Set aside on a parchment-lined tray.
2. In a small saucepan, combine sugar and water. Heat over medium-high until sugar dissolves, stirring occasionally with a silicone spatula.
3. Once dissolved, stop stirring and bring to a boil. Cook until syrup reaches 300°F on a candy thermometer (hard crack stage), about 10 minutes. Tip: Keep a close eye to prevent burning.
4. Remove from heat and quickly stir in lemon juice to prevent crystallization. Tip: Work fast—the syrup hardens quickly.
5. Immediately dip each skewered dragon fruit into the syrup, swirling to coat evenly. Let excess drip off, then place back on parchment. Tip: Use a deep bowl for easier dipping.
6. Allow tanghulu to cool and harden completely, about 15 minutes, before serving.

Amazingly crisp and glossy, these dragon fruit tanghulu offer a juicy burst with every bite. Serve them at your next garden party or as a bold dessert centerpiece to spark conversations.

Star Fruit Slices Tanghulu Starry

Unleash a galaxy of flavor with this celestial twist on tanghulu—crisp star fruit slices glazed in a shimmering sugar shell.

Ingredients

• 2 large, firm star fruits (sliced into 1/4-inch thick stars)
• 1 cup granulated sugar (fine, for smooth melting)
• 1/2 cup water (filtered, for clarity)
• 1/2 tsp lemon juice (freshly squeezed, for balance)
• Wooden skewers (6-inch, for easy handling)

Instructions

1. Wash and dry the star fruits thoroughly to ensure the sugar adheres well.
2. Slice the star fruits into 1/4-inch thick pieces, ensuring each slice showcases its natural star shape.
3. Insert a wooden skewer into the bottom of each star fruit slice, about halfway through for stability.
4. In a heavy-bottomed saucepan, combine the sugar, water, and lemon juice over medium heat. Stir just until the sugar dissolves, then stop stirring to prevent crystallization.
5. Bring the mixture to a boil and cook until it reaches 300°F on a candy thermometer (hard crack stage), about 10 minutes. The syrup should be clear and bubble rapidly.
6. Tip: To test without a thermometer, drop a small amount of syrup into cold water; it should harden immediately and crack when bent.
7. Working quickly, dip each star fruit slice into the hot syrup, swirling to coat evenly. Let excess drip off.
8. Place the coated slices on a parchment-lined tray to cool and harden, about 5 minutes.
9. Tip: For an extra glossy finish, briefly dip the hardened tanghulu back into the syrup for a second coat.
10. Serve immediately or store in an airtight container to maintain crunch. The contrast of the juicy star fruit and the brittle sugar shell is magical.
11. Tip: For a festive touch, sprinkle edible glitter or gold dust on the wet syrup for a starry night effect.

Gorgeous and glittering, these Star Fruit Slices Tanghulu Starry are a showstopper. The tangy fruit cuts through the sweet shell, offering a refreshing crunch. Serve them as edible decorations on cakes or alongside a scoop of vanilla ice cream for a celestial dessert experience.

Persimmon Slices Tanghulu Fall

Transform your fall snack game with these glossy, candy-coated persimmon slices—crisp, sweet, and utterly addictive.

Ingredients

• 2 large, ripe Fuyu persimmons (firm yet yielding to gentle pressure)
• 1 cup granulated sugar (fine, sparkling white)
• 1/2 cup water (cold, filtered)
• 1/2 tsp lemon juice (bright, freshly squeezed)
• Bamboo skewers (thin, 6-inch)

Instructions

1. Wash and dry the persimmons thoroughly. Slice into 1/4-inch thick rounds, discarding the tops.
2. Skewer each slice horizontally through the center with a bamboo skewer, leaving enough handle to hold.
3. Combine sugar and water in a small saucepan over medium heat. Stir just until sugar dissolves, then stop stirring to avoid crystallization.
4. Insert a candy thermometer and boil the syrup until it reaches 300°F (hard crack stage), about 10 minutes. Tip: Swirl the pan gently if hotspots form.
5. Remove from heat and stir in lemon juice to clarify the syrup. Tip: Work quickly as the syrup thickens fast.
6. Dip each persimmon slice into the syrup, swirling to coat evenly. Let excess drip off for a smooth finish.
7. Place on parchment paper to harden, about 5 minutes. Tip: For extra gloss, dip twice after the first layer sets.

Whip up a batch and watch them disappear—the crackly sugar shell gives way to juicy, honeyed persimmon beneath. Serve stacked on a rustic board or hand them out as edible autumn confetti.

Fig Halves Tanghulu Rich

Pucker up for a sweet surprise—Fig Halves Tanghulu Rich turns juicy figs into glossy, candy-coated bites that crackle with every bite.

Ingredients

• 12 fresh, plump figs, halved
• 2 cups granulated sugar, ultra-fine for smooth melting
• 1 cup water, filtered for clarity
• 1/2 tsp lemon juice, freshly squeezed for balance
• 1/4 tsp vanilla extract, pure for aromatic depth
• 12 wooden skewers, thin and sturdy for easy handling

Instructions

1. Skewer the figs—Gently pierce each fig half with a wooden skewer, ensuring it’s secure but doesn’t tear through.
2. Prep your workspace—Line a baking sheet with parchment paper and set it nearby for quick access.
3. Make the syrup—In a heavy-bottomed saucepan, combine sugar, water, and lemon juice. Stir just until the sugar is wet, then stop to prevent crystallization.
4. Cook to perfection—Heat the mixture over medium-high until it reaches 300°F (hard crack stage), about 10 minutes. Use a candy thermometer for precision.
5. Add flavor—Remove from heat and stir in vanilla extract quickly; the syrup will bubble, so be cautious.
6. Dip and twist—Working fast, dip each fig half into the syrup, swirling to coat evenly. Let excess drip off for a smooth finish.
7. Set to harden—Place each skewered fig on the parchment paper, allowing space between them. Cool completely, about 15 minutes.

Tip: For extra shine, lightly brush the figs with a pastry brush dipped in hot water after dipping. Tip: If the syrup thickens, reheat gently to maintain fluidity. Tip: Double-dip for a thicker candy shell, but let the first layer set for 5 minutes before the second dip.

A symphony of textures awaits—crisp sugar shell gives way to tender fig, with a hint of vanilla rounding out each bite. Serve these gems upright in a foam block for a stunning centerpiece or hand them out as edible party favors.

Apricot Halves Tanghulu Sunny

Transform your snack game with these glossy, candy-coated apricot halves that crunch with every bite. They’re a sunny, sweet twist on traditional tanghulu.

Ingredients

• 6 ripe apricots, halved and pitted
• 1 cup granulated sugar, fine and sparkling
• 1/2 cup water, filtered and cold
• 1/2 tsp pure vanilla extract, aromatic and smooth
• 1 tbsp lemon juice, freshly squeezed and tangy

Instructions

1. Line a baking sheet with parchment paper and set aside for easy cleanup.
2. In a medium saucepan, combine sugar and water. Heat over medium-high until sugar dissolves, stirring occasionally with a wooden spoon.
3. Once dissolved, stop stirring and bring to a boil. Use a candy thermometer to reach 300°F (hard crack stage), about 10 minutes.
4. Remove from heat; quickly stir in vanilla extract and lemon juice to prevent crystallization.
5. Working swiftly, dip each apricot half into the syrup, coating evenly. Let excess drip off before placing on the prepared sheet.
6. Allow tanghulu to cool completely at room temperature until the coating is hard and shiny, about 30 minutes.

Make these apricot halves the star of your dessert table or pack them for a picnic. The contrast between the juicy fruit and the crisp sugar shell is irresistibly playful.

Plum Slices Tanghulu Juicy

Get ready to dazzle your taste buds with this Plum Slices Tanghulu Juicy—a sweet, crunchy, and utterly addictive treat that’s as fun to make as it is to eat.

Ingredients

• 1 cup granulated sugar (fine, for smooth syrup)
• 1/2 cup water (filtered, for clarity)
• 6 ripe plums (juicy, firm, sliced into 1/2-inch pieces)
• 1 tbsp lemon juice (freshly squeezed, for a tangy kick)
• 1/2 tsp vanilla extract (pure, for depth of flavor)

Instructions

1. In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup filtered water. Heat over medium heat until the sugar dissolves, stirring occasionally with a wooden spoon.
2. Once the sugar dissolves, stop stirring and bring the mixture to a boil. Use a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage).
3. While the syrup heats, prepare a baking sheet lined with parchment paper. Arrange the 6 sliced plums on the sheet, ensuring they’re not touching.
4. When the syrup reaches 300°F, remove from heat and quickly stir in 1 tbsp freshly squeezed lemon juice and 1/2 tsp pure vanilla extract.
5. Working swiftly, dip each plum slice into the hot syrup, coating evenly. Allow excess syrup to drip off before placing back on the parchment paper.
6. Let the Tanghulu cool at room temperature for 30 minutes, or until the sugar coating hardens completely.

Bite into these Plum Slices Tanghulu Juicy for a sensational crunch that gives way to a burst of juicy plum. Serve them on a stick for a playful twist or as a chic garnish for desserts.

Lychee Tanghulu Pearl

Transform your snack game with these Lychee Tanghulu Pearls—juicy lychees dipped in glossy, crackly sugar shells. Perfect for popping!

Ingredients

• 12 fresh lychees, peeled and pitted
• 1 cup granulated sugar, ultra-fine for smooth melting
• 1/2 cup water, filtered for clarity
• 1/4 tsp citric acid, for a tangy kick
• 6 wooden skewers, sturdy for easy handling

Instructions

1. Thread 2 lychees onto each wooden skewer, leaving space at the bottom for handling.
2. In a heavy-bottomed saucepan, combine sugar and water. Heat over medium-high until sugar dissolves, stirring constantly with a silicone spatula.
3. Stop stirring once boiling begins. Insert a candy thermometer and cook until syrup reaches 300°F (hard crack stage), about 10 minutes.
4. Remove from heat. Quickly stir in citric acid until fully dissolved—this adds brightness to balance the sweetness.
5. Working swiftly, tilt the pan and dip each lychee skewer into the syrup, rotating to coat evenly. Let excess drip off.
6. Place skewers on a parchment-lined tray. Cool completely until the sugar shell hardens, about 5 minutes.

Make these pearls the star of your next gathering. The contrast between the crisp sugar and the burst of lychee is unreal. Try stacking them on a modern cake stand for a show-stopping centerpiece.

Longan Tanghulu Sweetness

Absolutely electrify your snack game with this Longan Tanghulu Sweetness—crispy, juicy, and downright addictive.

Ingredients

• 1 cup fresh longan, peeled and deseeded (look for plump, glossy fruits)
• 1 cup granulated sugar (fine, pure white for that perfect crackle)
• 1/2 cup water (filtered, for clarity in the syrup)
• 12 bamboo skewers (6-inch, thin and pointy for easy piercing)

Instructions

1. Thread 3 longans onto each bamboo skewer, leaving space at the bottom for handling. Ensure they’re snug but not squished.
2. In a heavy-bottomed saucepan, combine sugar and water. Heat over medium-high until the sugar dissolves, stirring only once at the beginning to prevent crystallization.
3. Once dissolved, stop stirring and bring to a boil. Watch for the syrup to turn a light golden hue and reach 300°F on a candy thermometer—this is the hard crack stage, crucial for that signature tanghulu snap.
4. Quickly dip each longan skewer into the syrup, rolling to coat evenly. Let excess drip off for a sleek finish.
5. Place skewers on a parchment-lined tray to cool and harden, about 10 minutes. They’ll go from glossy to matte as they set.
6. Serve immediately for the ultimate crunch, or store in an airtight container for up to 2 days (though they’re best fresh).

Every bite delivers a symphony of textures—crispy sugar shell giving way to the burst of juicy longan. Try stacking them vertically in a glass for a stunning, edible centerpiece that’s as Instagrammable as it is delicious.

Guava Slices Tanghulu Tropical

Make your taste buds dance with this Guava Slices Tanghulu Tropical—sweet, juicy, and unforgettable. Perfect for when you crave a tropical twist on a classic treat.

Ingredients

• 1 cup granulated sugar (fine, for smooth syrup)
• 1/2 cup water (filtered, for clarity)
• 4 ripe guavas (firm yet yielding, for perfect slices)
• 1 tbsp lemon juice (freshly squeezed, for a bright tang)
• 1/2 tsp vanilla extract (pure, for aromatic depth)
• Bamboo skewers (6-inch, for easy handling)

Instructions

1. Wash and dry the guavas thoroughly. Slice into 1/4-inch thick rounds, removing seeds if desired.
2. Thread 3-4 guava slices onto each bamboo skewer, leaving space at the bottom for handling.
3. In a heavy-bottomed saucepan, combine sugar, water, and lemon juice. Heat over medium-high until sugar dissolves, stirring occasionally.
4. Insert a candy thermometer and boil the syrup until it reaches 300°F (hard crack stage), about 10 minutes. Tip: Avoid stirring once boiling to prevent crystallization.
5. Reduce heat to low. Dip each guava skewer into the syrup, swirling to coat evenly. Let excess drip off.
6. Place skewers on a parchment-lined tray. Cool completely at room temperature until the coating hardens, about 15 minutes. Tip: For a glossy finish, don’t refrigerate.
7. Sprinkle with vanilla extract before serving for an extra flavor boost. Tip: Serve immediately for the best texture.

Lusciously crisp on the outside, tender on the inside—each bite bursts with tropical guava goodness. Try pairing with a sprinkle of chili powder for a sweet-heat contrast.

Cantaloupe Balls Tanghulu Melon

Oozing with summer vibes, this Cantaloupe Balls Tanghulu Melon is your next sweet obsession. Dunk juicy cantaloupe balls in a glossy, crackly sugar shell for a snack that’s Insta-worthy and irresistibly crunchy.

Ingredients

• 1 ripe cantaloupe, peeled and scooped into 1-inch balls (about 2 cups)
• 1 cup granulated sugar, for that glass-like shine
• 1/2 cup water, to create the perfect syrup
• 1 tbsp light corn syrup, for a smoother texture
• Wooden skewers, for easy dipping and handling

Instructions

1. Thread 4-5 cantaloupe balls onto each wooden skewer, leaving space at the bottom for handling. Set aside on a parchment-lined tray.
2. In a small saucepan, combine sugar, water, and corn syrup. Heat over medium-high until the sugar dissolves, about 3 minutes, stirring occasionally.
3. Once dissolved, stop stirring and let the syrup boil until it reaches 300°F on a candy thermometer, about 10 minutes. This is the hard crack stage, crucial for that signature tanghulu snap.
4. Tip: To test without a thermometer, drop a bit of syrup into cold water—it should harden instantly and crack when pressed.
5. Working quickly, tilt the saucepan and dip each cantaloupe skewer into the syrup, rotating to coat evenly. Let excess drip off before placing back on the tray.
6. Tip: For an extra glossy finish, dip each skewer twice, waiting a few seconds between dips.
7. Allow the tanghulu to cool and harden completely, about 15 minutes, before serving.
8. Tip: If the syrup starts to thicken, gently reheat it over low to maintain the right consistency.

Munch on these Cantaloupe Balls Tanghulu Melon for a playful mix of juicy and crunchy. Serve them at your next BBQ or pack as a picnic treat—they’re a guaranteed conversation starter.

Conclusion

Exploring these 25 Delicious Tanghulu Recipes is a sweet adventure waiting to happen in your kitchen! Perfect for satisfying those sweet cravings, each recipe offers a unique twist on this classic treat. We’d love to hear which one becomes your favorite—drop us a comment below. Loved what you saw? Share the sweetness by pinning this article on Pinterest for fellow home cooks to discover!