Strawberry Tanghulu Recipe (Candied Strawberries)

I started making these candied strawberries, also known as strawberry tanghulu, after trying them in Japan and getting completely hooked. They're crunchy on the outside, juicy inside, and way easier than they look. Such a fun little treat to make at home, no wonder they also went viral on Tiktok!

I'm obsessed with desserts that feel fancy but secretly take almost no effort like chocolate covered strawberries. If it's shiny, crunchy, and looks cute on a skewer, I'm in. This one gives major TikTok dessert energy without needing special tools.

I first tasted Strawberry Tangulu in Japan, they seriously have the juiciest most flavorful strawberries I've ever had. Tanghulu originiated in China as a sweet treat, but it's also super popular in Japan.

Things to Know Before Making Candied Strawberries

• Make sure the strawberries are completely dry or the sugar coating will not stick
• A candy thermometer helps, but watching for the hard crack stage works too
• Work quickly once the sugar is ready because it sets fast
• The ice bath gives the candy shell that signature crisp snap

I love making these when I want a sweet treat that feels playful and different from the usual desserts.

If you're into easy, cute, and fun recipes, you'll love these too: Easy Chocolate Covered Strawberries with Coconut Oil, Biscoff Cookie Butter Bark, or Dubai Chocolate Bar with Homemade Pistachio Cream.

Ingredients You'll Need

• Fresh strawberries: The star of the recipe. Large berries work best for dipping
• Sugar: Creates that glossy, crunchy candy shell
• Water: Helps the sugar melt evenly
• Ice cubes: Used to instantly set the candy coating
• Wooden skewers: Makes dipping and serving easy

Scroll to the recipe card for exact measurements.

How to Make Strawberry Tanghulu

Step 1: Wash the strawberries thoroughly and dry them completely. Leave the stems on for easier handling, then skewer two to three strawberries onto each wooden skewer.

Step 2: Add the sugar and water to a small saucepan and cook over medium heat. Let the mixture heat until it reaches 300°F on a candy thermometer, which is the hard crack stage.

Step 3: Remove the sugar syrup from the heat and let it cool for a few seconds. Dip each strawberry skewer into the syrup, coating evenly and letting excess drip off.

Step 4: Immediately dip the coated strawberries into the ice water to harden the candy shell. Remove, pat dry, and set aside until ready to serve.

Substitutions and Variations

• Try grapes, mandarin segments, or kiwi instead of strawberries
• Add a tiny splash of vanilla to the sugar syrup for flavor
• Use smaller strawberries for bite-size tangulu
• Serve on individual skewers or as part of a dessert board

Storage

Strawberry tangulu is best enjoyed the same day it's made. Store leftovers uncovered at room temperature for a few hours. Refrigeration or freezing is not recommended since moisture can soften the candy shell.

FAQs

What is strawberry tanghulu?

Strawberry tangulu is a Chinese candied fruit treat made by coating strawberries in hardened sugar syrup. It's known for its glossy appearance and crunchy shell. They're also a super popular sweet treat in Japan.

Why isn't my sugar coating hardening?

If the sugar did not reach the hard crack stage, it will stay sticky. Make sure the syrup reaches about 300°F before dipping.

Can I make tanghulu without a thermometer?

Yes. Drop a small amount of syrup into ice water. If it hardens instantly and snaps, it's ready.

Why do my strawberries sweat after dipping?

Moisture causes the sugar shell to soften. Always dry the strawberries fully before dipping.

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• Dubai Chocolate Cups with Pistachio Cream
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