Nope, it's not your typical candy apple, nor is it just any candy. Keep reading to find out. Have you scrolled past those tempting fruit-on-stick videos taking over TikTok lately? You might have caught wind of Tanghulu or reminisced about the Halloween candy apple, which shares some similarities.
But here's the scoop: Tanghulu isn't just your run-of-the-mill childhood treat or a spooky holiday indulgence.
First of all, it's not an apple, secondly, they cannot be made with just any fruit. And third, it was never meant to be a street food, let alone a snack.
Then,
What is Tanghulu made of?
Tanghulu is a medicinal confectionery, these are Hawthorn fruits coated in sugar. A lot of Koreans make these candid skewers using different kinds of fruits like oranges, grapes, cherries and even bananas but they can only be made with Hawthorns.
Difference between Tanghulu and Candid Fruits
While both seem to be practically the same, there is a difference. Tanghulu is a name given to the specific Hawthorn fruit which is coated in sugar.
Candid Fruits are any fruit that is altered by the use of sugar, some even include the process of drying. Candy fruit skewers are called candid fruits, while hawthorn fruit skewers are called Tangulu.
Are Hawthorns the same as Persimmons?
Hawthorn looks somewhat similar to Persimmons found in the US, however, they're not the same. They look like mini apples, reddish-orange in colour. Persimmons are much sweeter and the texture is different.
You can whip up some candy fruits using persimmon berries, and they'll come pretty close to resembling hawthorn fruit candy skewers, but they still won't be Tanghulu.
History of Tanghulu
Back during the Song Dynasty (960–1279), Tangulu started as a medicinal treat that gradually evolved into a famous seasonal street snack.
The story goes that Emperor Guanzhong's favourite concubine fell ill once and his physician advised her to eat Hawthorn fruits.
Hawthorn is a very sour fruit that is not very pleasant on the tastebuds to eat as it is. So the imperial kitchen decided to coat them in sugar syrup and make candies so the lady could eat them easily.
That's when the delicacy was born. From the imperial palace to the bustling streets.
What does Tanghulu taste like?
Tanghulu should taste sweet on the outside and sour on the inside. The whole purpose of the thin sugar coat is to counter the sourness of the Hawthorn fruit.
If you're wondering what Chinese Hawthorns taste like, they have a mild tangy tartness and sourness to them. A little sweet inside, and it has the texture of a soft apple.
Chinese Hawthorns in particular aren't very juicy and some may even say that it's less sweet compared to Hawthorns growing in other regions.
If you're making candy fruits, and cannot find Hawthorns, you can still use sour fruits that resemble the same tanginess of Hawthorn fruits.
Is Tanghulu Chinese or Korean?
The country that invented Tanghulu is China. It's known as Bingtang Hulu which means Sugar Calabash (named for its shape), and is famously known as the Beijing Winter Candy snack too.
This candy became famous in Korea in the 2010s when their market for 'pretty food' kicked off.
It is often mistaken as a Korean invention as Koreans use a variety of fruits in colourful displays, attracting global attention.
Difference between Tanghulu and Beijing Winter Candy Snack
There's no difference between Tanghulu and Beijing Winter Candy Snacks. Every winter, Tanghulu takes the streets by storm in Beijing.
You'll spot these sweet sugar treats on Wangfujing's Snack Street and with roaming vendors in neighbourhoods voicing their signature calls and loaded poles of these candy skewers that come in various coatings like sesame sprinkled and chocolate.
While Tanghulu can be found in other cities, it's Beijing's unofficial mascot, with Changdian Temple Fair offering some of the most renowned ones.
Locals in Beijing believe that Tanghulu sold next to this temple are most auspicious. So, if you're in Beijing, don't miss out on this iconic local delicacy on your way to visit Changdian.
When do people eat Tanghulu?
People eat thee candid sugar hawthorns during the Chinese New Year and Mid-Autumn Festival. During Chinese New Year, streets in China are lined with vendor carts selling red candid hawthorns on bamboo sticks.
Where to find Tanghulu?
If you're living outside East Asia or South East Asia, your Chinatown may have difficulty finding authentic Tanghulu. In this case, your only choice is to try making them at home. Unlike Latiao, the controversial spicy strip, making Tanghulu at home is pretty simple.
Common hawthorns are found around parts of the US, Australia and New Zealand. Common Hawthorns aren't the same as Chinese Hawthorns, but they're almost the same. You can use these little berries to make your version of Tanghulu.
Simplest Tanghulu Recipe - Making at Home
Method:
Step 1 - Choosing Fruits for the Skewers
To make authentic Tanghulu, you need to use the right Tanghulu ingredients. Hawthorns it is.
If you can't find Hawthorns, you can use any sour fruit like strawberries, gooseberries or sour grapes that resemble the sourness. These won't be authentic Tanghulu, but at least it's an attempt to create this delicacy.
Start by washing them and patting them dry until no moisture is left. Take bamboo sticks (you can even use bamboo chopsticks), and stick 1 to 3 fruits per skewer.
Step 2 - The Perfect Temperature
The key of the coating rests in the right ratio which is 2:1 of white granulated Sugar and Water. This means 1 cup of Sugar for 1/2 cup of water OR 200g of sugar for 100g of water at medium heat.
When the mix reaches 300F (150C) it'll start sticking. This is known as the hard rock stage and, it takes about 5 to 10 minutes to reach this.
How do you know your mixture has reached the hard rock stage? The syrup should stick to the spoon.
Once you've coated your skewers, quickly immerse them in an ice-water bowl. This is to harden the sugar coat so they'll not end up chewy and stick to your teeth when you bite into them.
Step 3 - Storing Tanghulu
You can store Tanghulu for up to two weeks in an air-tight container lined with parchment paper and refrigerated. But it's recommended to be eaten immediately as the crunch won't be the same.
Some fruits (if you're using other fruits than Hawthorns) absorb the water in the sugar coating, when this happens the fruit will turn mushy and that's not very pleasant.
Why is my Tanghulu Sticky?
If the coating is sticky and not crunchy, it's either for these two reasons; wrong ratio of water and sugar. Or you took it too early off the heat.
Remember temperature and time play a big role in making the sugar coating. You need to make sure your coating has reached 300F. This is when it starts to harden. If you don't have a thermometer, use your spoon to see whether it sticks to it.
How Can I Save My Tanghulu Coating?
Mistakes happen as first-timers and that's alright. If your Tanghulu coating is too runny, you can add in a bit more sugar or let it boil for longer on a slightly higher heat.
Rare case: If your Tanghulu is light brown but runny, you can reduce the heat and let it boil a little longer. But if it has turned into a caramel, there's no going back or saving, you have to start over.
Cleaning Tip: If you ever find yourself faced with a pan coated in burnt sugar, here's a lifesaver. Once you realize it's beyond salvage, turn off the heat and add water to the pan. This way you let the sugar melt so you won't have trouble scrubbing rock sugar off your pan.
Is Tanghulu Healthy?
If you set aside the carbohydrates that you get from the sugar coating, the rest depends on the type of fruit you use. The sugar coating has to be super thin.
Fruits generally contain a lot of vitamins. Hawthorns, in particular, protect you against heart disease, kidney problems, and digestive issues and improve blood flow. However, hawthorns are not recommended for pregnant women or those who take medication.
Planning to make Tanghulu or Candy Fruits anytime soon? Let us know how it goes! Share your comments below.