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Strawberry Tanghulu

Ingredients

  • 10-12 large fresh strawberries the juicier, the better!
  • 1 cup sugar
  • 1/2 cup water
  • Ice cubes
  • Wooden skewers

Instructions

  • Wash and thoroughly dry your strawberries, leaving the stems intact for a pretty presentation (and easy snacking!).
  • Skewer two or three berries onto each stick, this way, you get that stacked, picture-perfect look.
  • In a small saucepan, combine your sugar and water, then set it over medium heat. Stir occasionally until the mixture reaches 300°F on a candy thermometer, also known as the “hard crack” stage. (No thermometer? Look for bubbles that go from lazy to rapid. At this point, your mixture will thicken and start turning clear.)
  • While the sugar heats, fill a bowl with ice water. Once your skewered strawberries are dipped in candy, they’ll need a cool plunge to set the coating.
  • Carefully dip each skewered strawberry into the hot sugar mixture, coating it entirely. Let any excess drip off before moving to the next step.
  • Immediately dip each coated strawberry into the ice bath. This sets the candy shell quickly, so it hardens with that classic, satisfying crunch.
  • Once the coating is hard, these little beauties are ready to go. Serve them chilled for the best, crisp texture.

Notes

  • Dry, Dry, Dry: Make sure your strawberries are bone-dry before dipping. Any moisture can prevent the candy from sticking or cause it to crystalize, and no one wants a soggy tanghulu.
  • Watch the Sugar Temperature: Sugar can be tricky, especially when it gets this hot. If it goes past 300°F, it can burn or turn bitter. Keep a close eye, and take it off the heat right when it’s ready.
  • Handle with Care: Hot sugar is no joke! Let the mixture cool just slightly before dipping, but don’t wait too long, or it will start to harden in the pan. Use caution and have the ice bath ready.