20 Delicious Tanghulu Recipes Sweet

Dive into the sweet, crunchy world of Tanghulu with our roundup of 20 Delicious Tanghulu Recipes! Perfect for home cooks looking to add a fun twist to their dessert repertoire, these recipes range from classic fruit-coated delights to innovative takes that’ll surprise your taste buds. Whether you’re a Tanghulu newbie or a seasoned pro, there’s something here to satisfy every sweet tooth. Ready to get sticky? Let’s go!

Classic Strawberry Tanghulu

Nothing beats the sweet, crunchy delight of Classic Strawberry Tanghulu, a traditional Chinese candy that’s surprisingly simple to make at home. Perfect for satisfying your sweet tooth or impressing guests with a unique treat!

Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 12 fresh strawberries, washed and dried
• 12 wooden skewers

Instructions

1. Insert a wooden skewer into the top of each strawberry, ensuring it’s secure but doesn’t poke through the bottom.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Continue boiling until the syrup reaches 300°F on a candy thermometer (hard crack stage).
4. Working quickly, dip each skewered strawberry into the hot syrup, swirling to coat evenly. Allow any excess syrup to drip off.
5. Place the coated strawberries on a parchment-lined baking sheet to cool and harden, about 10 minutes.

The magic of Tanghulu lies in the contrast between the juicy strawberry and the glass-like sugar shell, creating a symphony of textures in every bite.

Tip: For an extra glossy finish, lightly brush the hardened sugar shell with a bit of neutral oil.

Grape Tanghulu with Honey Glaze

Bring a touch of whimsy to your dessert table with this Grape Tanghulu with Honey Glaze, a delightful twist on the classic Chinese street snack that’s as fun to make as it is to eat.

Ingredients

• 1 cup seedless grapes, washed and dried
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tablespoons honey
• Wooden skewers

Instructions

1. Thread 4-5 grapes onto each wooden skewer, leaving enough space at the bottom to hold.
2. In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Heat over medium heat until the sugar dissolves, then increase to high and boil until the syrup reaches 300°F on a candy thermometer (hard crack stage).
3. Remove from heat and stir in 2 tablespoons honey until fully incorporated.
4. Quickly dip each grape skewer into the syrup, swirling to coat evenly. Allow excess syrup to drip off, then place on a parchment-lined tray to harden.
5. Let the tanghulu cool completely before serving, about 10 minutes.

The magic of this recipe lies in the honey glaze’s subtle sweetness that perfectly complements the grapes’ natural tartness, creating a snack that’s irresistibly crunchy and juicy at the same time.

Tip: For an extra glossy finish, lightly brush the hardened tanghulu with a bit more honey before serving.

Blueberry Tanghulu with Lemon Zest

Imagine biting into a crisp, sugary shell that gives way to juicy blueberries, all brightened up with a hint of lemon zest—this Blueberry Tanghulu with Lemon Zest is a playful twist on the classic Chinese street snack.

Ingredients

• 1 cup fresh blueberries
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon zest
• 6 wooden skewers

Instructions

1. Thread about 5 blueberries onto each wooden skewer, leaving enough space at the bottom to hold.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Increase the heat to high and bring the syrup to a boil. Do not stir once boiling. Cook until the syrup reaches 300°F on a candy thermometer (hard crack stage).
4. Remove from heat and quickly stir in 1 tbsp lemon zest.
5. Holding a skewer by the end, carefully dip the blueberries into the hot syrup, swirling to coat evenly. Allow any excess syrup to drip off.
6. Place the skewers on a parchment-lined baking sheet to harden, about 5 minutes.

The magic of this recipe lies in the contrast between the crackly sugar coating and the burst of berry freshness, with lemon zest adding a zesty kick that cuts through the sweetness.

Tip: For an extra glossy finish, dip the skewers twice, letting the first layer harden slightly before the second dip.

Cherry Tanghulu Dusted with Powdered Sugar

Transform fresh cherries into a dazzling, sweet treat with this Cherry Tanghulu recipe, perfect for adding a pop of color and flavor to your dessert table.

Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 12 fresh cherries, stems on
• 2 tablespoons powdered sugar

Instructions

1. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Increase the heat to high and bring the mixture to a boil. Do not stir. Cook until the syrup reaches 300°F on a candy thermometer, about 10 minutes.
3. While the syrup cooks, pat the cherries dry with a paper towel to ensure the syrup adheres well.
4. Once the syrup reaches temperature, remove from heat. Working quickly, dip each cherry into the syrup, swirling to coat evenly. Allow excess syrup to drip off.
5. Place the coated cherries on a parchment-lined baking sheet to cool and harden, about 15 minutes.
6. Once hardened, dust the cherries with 2 tablespoons powdered sugar for a sweet, snowy finish.

The magic of this Cherry Tanghulu lies in the contrast between the crunchy sugar shell and the juicy cherry inside, making it an irresistible bite-sized dessert.

Tip: For an extra glossy finish, add a teaspoon of light corn syrup to the sugar mixture before boiling.

Pineapple Tanghulu with Coconut Flakes

Bring a tropical twist to your dessert table with this Pineapple Tanghulu with Coconut Flakes, a sweet and crunchy treat that’s as fun to make as it is to eat.

Ingredients

• 1 fresh pineapple, peeled and cut into 1-inch chunks
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup coconut flakes
• 6 wooden skewers

Instructions

1. Thread 4-5 pineapple chunks onto each wooden skewer, leaving a little space at the bottom for handling.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Then, stop stirring and let the mixture boil until it reaches 300°F on a candy thermometer (hard crack stage).
3. Working quickly, dip each pineapple skewer into the sugar syrup, rotating to coat evenly. Allow excess syrup to drip off.
4. Immediately sprinkle the coated pineapple with 1/2 cup coconut flakes, pressing gently to adhere.
5. Place the skewers on a parchment-lined tray to cool and harden for about 10 minutes.

The combination of juicy pineapple, crisp sugar shell, and toasty coconut flakes creates a delightful contrast of textures and flavors that’s irresistibly addictive.

Tip: For an extra flavor boost, toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes before using.

Kiwi Tanghulu with Mint Garnish

Brighten up your snack time with this refreshing Kiwi Tanghulu, a sweet and tangy treat that’s as fun to make as it is to eat!

Ingredients

• 4 firm kiwis, peeled and sliced into 1/2-inch thick rounds
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 tsp vanilla extract
• Fresh mint leaves, for garnish

Instructions

1. Insert a wooden skewer into each kiwi slice, ensuring it’s secure but not poking through the other side.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Then, stop stirring and let the mixture come to a boil. Cook until the syrup reaches 300°F on a candy thermometer (hard crack stage).
3. Remove the syrup from heat and stir in 1/4 tsp vanilla extract. Carefully dip each skewered kiwi slice into the syrup, coating it evenly. Allow any excess syrup to drip off.
4. Place the coated kiwi slices on a parchment-lined baking sheet to harden, about 10 minutes.
5. Garnish with fresh mint leaves before serving.

The magic of this Kiwi Tanghulu lies in the contrast between the crisp sugar shell and the juicy kiwi inside, making it a delightful play of textures.

Tip: For an extra glossy finish, you can lightly brush the hardened Tanghulu with a bit of neutral oil.

Orange Slice Tanghulu with Cinnamon

Transform ordinary orange slices into a dazzling, cinnamon-spiced treat with this Orange Slice Tanghulu recipe—a fun twist on the classic Chinese candy that’s sure to brighten any day.

Ingredients

• 6 seedless oranges, peeled and separated into slices
• 1 cup granulated sugar
• 1/2 cup water
• 1 teaspoon ground cinnamon
• 6 wooden skewers

Instructions

1. Thread 3 to 4 orange slices onto each wooden skewer, leaving a little space between each slice for the sugar coating to adhere.
2. In a small saucepan over medium heat, combine 1 cup granulated sugar and 1/2 cup water. Stir until the sugar dissolves, then stop stirring and bring to a boil. Cook until the syrup reaches 300°F on a candy thermometer (hard crack stage), about 10 minutes.
3. Remove the syrup from heat and quickly stir in 1 teaspoon ground cinnamon.
4. Holding a skewer by the end, carefully dip each orange slice into the hot syrup, turning to coat evenly. Allow excess syrup to drip off, then place on a parchment-lined baking sheet to harden, about 5 minutes.

The magic of this recipe lies in the unexpected warmth of cinnamon against the bright, citrusy orange, creating a candy that’s as flavorful as it is beautiful.

Tip: For an extra glossy finish, lightly spray the hardened tanghulu with cooking spray before serving.

Watermelon Tanghulu with Chili Powder

Who knew that the classic Chinese candy could get a spicy, summery twist? This Watermelon Tanghulu with Chili Powder is a playful mix of sweet, juicy, and spicy that’ll surprise your taste buds in the best way.

Ingredients

• 1 small seedless watermelon, cut into 1-inch cubes
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon chili powder
• 6 wooden skewers

Instructions

1. Thread 4-5 watermelon cubes onto each wooden skewer, leaving a little space at the bottom for handling. Set aside on a parchment-lined tray.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium, stirring until the sugar dissolves. Then, stop stirring and let the mixture boil until it reaches 300°F on a candy thermometer (hard crack stage).
3. Working quickly, dip each watermelon skewer into the sugar syrup, rolling to coat evenly. Let excess drip off, then place back on the parchment.
4. While the sugar coating is still wet, sprinkle each skewer lightly with 1/2 teaspoon chili powder (divided among all skewers).
5. Allow the tanghulu to cool and harden completely, about 10 minutes, before serving.

The magic of this recipe lies in the contrast between the crunchy sugar shell and the soft, cool watermelon inside, with a kick of heat that keeps you coming back for more.

Tip: For an extra glossy finish, you can add a tablespoon of light corn syrup to the sugar mixture—it helps prevent crystallization.

Apple Tanghulu with Caramel Drizzle

Imagine biting into a crisp apple coated in a glossy caramel shell—this Apple Tanghulu with Caramel Drizzle is a playful twist on the classic Chinese street snack that’s sure to delight.

Ingredients

• 2 medium apples, any crisp variety
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 tsp vanilla extract
• Wooden skewers or popsicle sticks

Instructions

1. Wash and dry the apples thoroughly, then cut them into 1-inch thick slices, removing the core. Insert a wooden skewer or popsicle stick into each slice.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture boil until it reaches 300°F on a candy thermometer (hard crack stage), about 10 minutes.
3. Remove the saucepan from heat and stir in 1/4 tsp vanilla extract. Carefully dip each apple slice into the caramel, swirling to coat evenly. Allow excess caramel to drip off.
4. Place the coated apples on a parchment-lined tray to cool and harden, about 15 minutes.

The magic of this recipe lies in the contrast between the juicy apple and the shatteringly crisp caramel—a textural dream that’s as fun to make as it is to eat.

Tip: For an extra glossy finish, lightly grease the parchment paper with cooking spray before setting the coated apples to cool.

Pear Tanghulu with Vanilla Essence

Transform juicy pears into a glossy, sweet treat with this Pear Tanghulu recipe, infused with a hint of vanilla for an elegant twist.

Ingredients

• 4 firm, ripe pears
• 2 cups granulated sugar
• 1 cup water
• 1 tsp vanilla essence
• 8 wooden skewers

Instructions

1. Wash and dry the pears thoroughly. Cut each pear into 8 even wedges, removing the core. Skewer 2 pear wedges onto each wooden skewer.
2. In a medium saucepan, combine 2 cups granulated sugar and 1 cup water. Heat over medium-high, stirring until the sugar dissolves. Stop stirring once the mixture boils.
3. Continue boiling the syrup until it reaches 300°F on a candy thermometer (hard crack stage), about 10-15 minutes. Remove from heat and stir in 1 tsp vanilla essence.
4. Working quickly, dip each skewered pear into the syrup, coating evenly. Let excess syrup drip off, then place on a parchment-lined tray to harden for about 10 minutes.

The magic of this Pear Tanghulu lies in the contrast between the crisp sugar shell and the soft, fragrant pear beneath, with vanilla adding a whisper of warmth.

Tip: For an extra glossy finish, ensure your pears are completely dry before dipping to help the syrup adhere smoothly.

Banana Tanghulu with Chocolate Coating

Transform ripe bananas into a delightful treat with this Banana Tanghulu recipe, featuring a crispy chocolate coating that’s irresistibly sweet and satisfying.

Ingredients

• 2 large ripe bananas
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil
• Wooden skewers

Instructions

1. Peel the bananas and cut them into 1-inch thick slices. Insert a wooden skewer into each slice.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Then, stop stirring and let the mixture boil until it reaches 300°F on a candy thermometer (hard crack stage).
3. Carefully dip each banana slice into the hot sugar syrup, ensuring it’s fully coated. Place on a parchment-lined tray to harden.
4. In a microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
5. Drizzle the melted chocolate over the hardened banana slices or dip them halfway for a decorative touch. Let the chocolate set before serving.

The magic of this recipe lies in the contrast between the crunchy sugar shell and the creamy banana inside, all wrapped up in a rich chocolate cloak. It’s a playful twist on traditional Tanghulu that’s sure to impress.

Tip: For an extra crunch, sprinkle chopped nuts or sprinkles over the chocolate before it sets.

Peach Tanghulu with Almond Crunch

Imagine biting into a sweet, juicy peach coated in a glossy sugar shell, with a surprise crunch of almonds—this Peach Tanghulu with Almond Crunch is a playful twist on the classic Chinese street snack.

Ingredients

• 4 ripe but firm peaches
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup sliced almonds, lightly toasted
• 6 wooden skewers

Instructions

1. Wash and dry the peaches thoroughly. Cut each peach into 1-inch thick wedges, removing the pit. Skewer 2-3 peach wedges onto each wooden skewer.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium-high, stirring until the sugar dissolves. Stop stirring and let the syrup boil until it reaches 300°F on a candy thermometer (hard crack stage).
3. Working quickly, dip each skewered peach into the hot sugar syrup, turning to coat evenly. Allow excess syrup to drip off, then sprinkle with 1/2 cup sliced almonds, pressing gently to adhere.
4. Place the coated peaches on a parchment-lined tray to cool and harden, about 10 minutes.

The magic of this recipe lies in the contrast between the juicy peach and the crackly sugar shell, elevated by the nutty almond crunch.

Tip: For an extra flavor boost, drizzle the cooled tanghulu with a bit of melted dark chocolate.

Plum Tanghulu with Star Anise

Dive into the sweet and spicy world of homemade Plum Tanghulu with a twist of star anise, a perfect treat that combines juicy plums with a warm, aromatic spice.

Ingredients

• 6 firm, ripe plums
• 1 cup granulated sugar
• 1/2 cup water
• 3 whole star anise
• 6 wooden skewers

Instructions

1. Wash and dry the plums thoroughly. Cut each plum in half and remove the pit, then skewer each half onto a wooden skewer.
2. In a small saucepan, combine 1 cup granulated sugar, 1/2 cup water, and 3 whole star anise. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Increase the heat to high and bring the syrup to a boil. Do not stir once boiling begins. Cook until the syrup reaches 300°F on a candy thermometer, about 10 minutes.
4. Remove the star anise from the syrup. Carefully dip each skewered plum half into the hot syrup, coating evenly. Allow any excess syrup to drip off.
5. Place the coated plums on a parchment-lined baking sheet to cool and harden, about 15 minutes.

The star anise infuses the crisp sugar shell with a subtle licorice note, making each bite of Plum Tanghulu a delightful contrast of flavors and textures.

Tip: For an extra glossy finish, lightly brush the cooled Tanghulu with a bit of neutral oil.

Raspberry Tanghulu with White Chocolate

Transform fresh raspberries into a dazzling treat with this Raspberry Tanghulu with White Chocolate recipe, a perfect blend of tart and sweet that’s as fun to make as it is to eat.

Ingredients

• 1 cup fresh raspberries
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup white chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Wash and thoroughly dry the raspberries, then skewer them onto wooden sticks, about 3-4 berries per stick.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium-high, stirring until the sugar dissolves. Stop stirring once it boils, and cook until the syrup reaches 300°F on a candy thermometer (hard crack stage).
3. Carefully dip each raspberry skewer into the hot syrup, swirling to coat evenly. Allow excess syrup to drip off, then place on a parchment-lined tray to harden.
4. In a microwave-safe bowl, melt 1/2 cup white chocolate chips with 1 teaspoon coconut oil in 30-second intervals, stirring until smooth. Drizzle over the hardened tanghulu sticks.
5. Let the chocolate set at room temperature before serving, about 10 minutes.

The magic of this recipe lies in the contrast between the crisp sugar shell and the juicy raspberries, elevated by the creamy white chocolate drizzle.

Tip: For an extra glossy finish, add a pinch of salt to the sugar syrup before boiling.

Blackberry Tanghulu with Lime Juice

Transform fresh blackberries into a glossy, sweet-and-sour treat with this Blackberry Tanghulu recipe, a fun twist on the classic Chinese candy that’s perfect for snacking or gifting.

Ingredients

• 1 cup fresh blackberries
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp lime juice
• Wooden skewers or popsicle sticks

Instructions

1. Wash and thoroughly dry the blackberries. Thread 3-4 blackberries onto each wooden skewer or popsicle stick, leaving enough space at the bottom to hold.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium-high, stirring until the sugar dissolves. Stop stirring and bring to a boil. Cook until the syrup reaches 300°F on a candy thermometer (hard crack stage), about 10-15 minutes.
3. Remove the syrup from heat and quickly stir in 1 tbsp lime juice. The mixture will bubble up, so be careful.
4. Holding a skewer by the end, dip the blackberries into the hot syrup, swirling to coat evenly. Let excess syrup drip off, then place on a parchment-lined tray to harden, about 5 minutes.

The magic of this recipe lies in the contrast between the juicy blackberries and the crisp, lime-kissed sugar shell—a delightful play of textures and flavors in every bite.

Tip: For an extra glossy finish, you can lightly brush the hardened Tanghulu with a bit of neutral oil.

Mango Tanghulu with Chili Lime Salt

Bring a burst of tropical sweetness and a spicy kick to your snack time with this Mango Tanghulu with Chili Lime Salt—a playful twist on the classic Chinese candy that’s as fun to make as it is to eat.

Ingredients

• 2 ripe but firm mangoes, peeled and cut into 1-inch cubes
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon chili powder
• 1/2 teaspoon lime zest
• 1/4 teaspoon sea salt

Instructions

1. Skewer the mango cubes onto wooden sticks, about 3-4 pieces per stick.
2. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Then, stop stirring and let the mixture boil until it reaches 300°F on a candy thermometer (hard crack stage).
3. While the sugar syrup is boiling, mix the chili powder, lime zest, and sea salt in a small bowl to create the chili lime salt.
4. Once the sugar syrup is ready, carefully dip each mango skewer into the syrup, swirling to coat evenly. Allow any excess syrup to drip off.
5. Sprinkle the chili lime salt over the coated mangoes while the syrup is still wet.
6. Place the skewers on a parchment-lined tray to harden for about 10 minutes.

The magic of this recipe lies in the contrast between the juicy mango, the crisp sugar shell, and the zesty, spicy salt—creating a snack that’s irresistibly crunchy and bursting with flavor.

Tip: For an extra glossy finish, you can lightly brush the hardened sugar coating with a bit of neutral oil.

Lychee Tanghulu with Rose Water

Bring a touch of floral elegance to your dessert table with this Lychee Tanghulu, a delightful twist on the classic Chinese candy that’s as beautiful as it is delicious.

Ingredients

• 12 fresh lychees, peeled and pitted
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp rose water
• 6 wooden skewers

Instructions

1. Thread 2 lychees onto each wooden skewer and set aside on a parchment-lined tray.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and bring to a boil.
3. Continue boiling the syrup until it reaches 300°F on a candy thermometer (hard crack stage), about 10 minutes.
4. Remove the syrup from heat and quickly stir in 1 tbsp rose water.
5. Carefully dip each lychee skewer into the syrup, swirling to coat evenly, then return to the parchment to harden, about 5 minutes.

The combination of juicy lychee and fragrant rose water creates a candy that’s not only a feast for the taste buds but also a stunning centerpiece for any gathering.

Tip: For an extra decorative touch, sprinkle edible rose petals over the tanghulu before the syrup hardens.

Pomegranate Tanghulu with Dark Chocolate

Transform your snack time into a gourmet experience with this Pomegranate Tanghulu with Dark Chocolate, a delightful twist on the classic Chinese candy that’s as fun to make as it is to eat.

Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 12 pomegranate arils (seeds)
• 1/2 cup dark chocolate chips
• 1 tsp coconut oil

Instructions

1. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium heat until the sugar dissolves, then increase to high and boil until the syrup reaches 300°F on a candy thermometer (hard crack stage).
2. While the syrup is boiling, skewer the pomegranate arils onto small sticks or toothpicks, about 3 arils per stick.
3. Once the syrup is ready, carefully dip each skewer of pomegranate arils into the syrup, coating them evenly. Allow excess syrup to drip off, then place on a parchment-lined tray to harden.
4. In a microwave-safe bowl, melt 1/2 cup dark chocolate chips with 1 tsp coconut oil in 30-second intervals, stirring until smooth.
5. Drizzle the melted chocolate over the hardened tanghulu sticks. Let the chocolate set at room temperature or in the fridge for 10 minutes.

The contrast between the crunchy sugar shell, juicy pomegranate, and rich dark chocolate creates a symphony of textures and flavors that’s irresistibly elegant.

Tip: For an extra festive touch, sprinkle a pinch of sea salt over the chocolate before it sets to enhance the flavors even more.

Fig Tanghulu with Balsamic Glaze

Transform fresh figs into a stunning, glossy treat with this Fig Tanghulu recipe, drizzled with a rich balsamic glaze for a perfect balance of sweet and tangy.

Ingredients

• 8 fresh figs, stems removed
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 8 wooden skewers

Instructions

1. Insert a wooden skewer into the base of each fig, ensuring it’s secure but doesn’t poke through the top.
2. In a small saucepan over medium heat, combine 1 cup granulated sugar and 1/2 cup water. Stir until the sugar dissolves, then stop stirring and bring to a boil. Cook until the syrup reaches 300°F on a candy thermometer, about 10 minutes.
3. Working quickly, dip each skewered fig into the hot syrup, turning to coat evenly. Allow excess syrup to drip off, then place on a parchment-lined tray to harden.
4. In the same saucepan, combine 1/4 cup balsamic vinegar and 1 tbsp honey. Simmer over low heat until the mixture thickens slightly, about 5 minutes. Drizzle over the hardened figs.

The crackly sugar shell paired with the velvety fig and balsamic glaze creates a mesmerizing contrast in textures and flavors, making this a show-stopping dessert.

Tip: For an extra glossy finish, lightly brush the figs with a neutral oil before dipping in the sugar syrup.

Persimmon Tanghulu with Walnut Pieces

Imagine biting into a crisp, sweet persimmon coated in a glossy sugar shell, with a surprise crunch of walnut in every bite—this Persimmon Tanghulu is a playful twist on the classic Chinese street snack.

Ingredients

• 4 firm Fuyu persimmons, stems removed and cut into 1-inch thick slices
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup walnut pieces, lightly toasted
• Wooden skewers

Instructions

1. Thread persimmon slices onto wooden skewers, leaving a little space between each slice. Set aside.
2. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium-high, stirring until sugar dissolves. Stop stirring and bring to a boil. Cook until the syrup reaches 300°F on a candy thermometer (hard crack stage), about 10 minutes.
3. Working quickly, dip each skewered persimmon into the hot sugar syrup, allowing excess to drip off. Immediately press 1/2 cup walnut pieces onto the sticky surface before the sugar hardens.
4. Place skewers on a parchment-lined tray to cool completely, about 15 minutes.

The magic of this recipe lies in the contrast between the juicy persimmon and the brittle sugar coating, with toasted walnuts adding a nutty depth that’s utterly addictive.

Tip: For an even more dramatic effect, use a mix of persimmon colors if you can find them—the varying hues make for a stunning presentation.

Conclusion

We hope this roundup of 20 Delicious Tanghulu Recipes Sweet has inspired you to try something new in your kitchen! Whether you’re a fan of the classic version or eager to experiment with creative twists, there’s something here for everyone. Don’t forget to share your favorites in the comments and pin your must-try recipes on Pinterest. Happy cooking!