Chinese Sugar coated fruit sticks are my favorite Chinese sweet in my childhood memory, and I would like to share them with you today.

Sugar Coated Fruit Sticks

Strawberry season is coming. In addition to dipping condensed milk or sugar, the traditional Chinese sugar-coated fruit sticks are also a very classic recipe to eat strawberries!

Making the syrup of these sweet fruit sticks seems simple, but the failure rate is higher than expected when actually making them. This time I have sorted out 3 key points to pay attention to when cooking the sugar-coating so that you can easily grasp it, and you can make the sweet taste of memory just at home!

These Sweet Fruit Sticks Are Not Candied Fruits

They are also called Tanghulu (糖葫蘆) in Chinese.

It consists of fruits covered in hard candy on approximately 20-centimeter (7.9 in)-long bamboo skewers.

Tanghulu are often mistaken for regular candied fruits; however, they are coated in a hardened sugar syrup.

3 tips for cooking syrup

Do not use damp sugar.
Do not use anything to stir the syrup during the cooking process. If you are worried about uneven heating, just shake the pot. Stirring the syrup at will can easily make the sugar recrystallize and reverse to sand, which will affect the taste and cause failure.
Try to choose a thicker and heating evenly pot. The syrup on the side of the pot is about to change color and burn due to the difference in resonance speed, but the syrup on the inner layer is still clear and transparent.

More Chinese Sweet Recipes

CHINESE STEAMED MILK WITH EGG WHITES

SICHUAN COLD JELLY (四川冰粉)

CHINESE FRUIT SOUP

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Sugar Coated Fruit Sticks

Ingredients

18-20 fresh strawberries
200 g sugar
100 g water

Instructions

Remove the leaves of the strawberry and keep the stalk in the middle to keep the shape intact.
(Don’t use a knife to remove the stalks directly. The cut surface will speed up the water from strawberry rate and affect the taste of the finished product.)
After the strawberries are washed, use a kitchen napkin to absorb the moisture, and poke the bamboo sticks from the bottom of the strawberries for use. (You can skewer multiple strawberries on a bamboo stick, or only one. A single skewer of strawberries is easier to handle when dipped in syrup, and the shape of the icing will be smoother and more beautiful.)
Pour water and sugar into the pot, turn the fire to low heat, and start timing. The cooking time for the syrup is about 12-16 minutes, depending on the pot and the firepower.
When the sugar water boils for a while the bubbles start to thicken, turn down the heat.
The bubbles start to become clear and transparent. When the color of the syrup turns yellow, you can take a little syrup, drop it into cold water and wait for a few seconds before taking it out. The cooled icing will taste crispy and not sticky to your teeth, then turn off the heat. If you are still not sure how much time to cook, you can also observe the color of the syrup, which is golden yellow.
Put the strawberry in the syrup, quickly turn it around and coat it with icing, leave it at room temperature for about 5 minutes, let it solidify, and then taste. (The speed should be fast when dipping the syrup. The temperature of the syrup is very high, and the contact time is too long. It is easy for the strawberry to soften the water when heated, which will affect the taste.)

Recipe Notes

The prepared sugar-coated fruit sticks must not be put in the refrigerator to keep the surface of the sugar-coated fruit sticks sticky due to moisture. In addition, the sugar coating should not be left for a long time after it has cooled. It should be eaten as soon as possible to maintain the best flavor.

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Chinese Sugar-Coated Fruit Sticks (糖葫蘆)

Sugar Coated Fruit Sticks