Bing Tanghulu Candied Hawthorn Stick 冰糖葫蘆
Bing Tanghulu Candied Hawthorn Stick 冰糖葫蘆 is a traditional Chinese treat where fruits are skewered on a stick then coated with a hard caramel shell that cracks open with a delightful crunch when bitten, releasing sweet juices and a shattering of crunchy toffee bits.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 30 hawthorns or strawberries
- 10 skewers
- 4 1/2 cups sugar
- 1 cup water
- 1/3 cup corn syrup or golden syrup
Instructions
- 1
Prepare 2 baking sheets covered with parchment paper or with silicone mat.
- 2
If using strawberries use a sharp paring knife to first hull the leafy bits. Wash fruit and dry thoroughly until completely dry.
- 3
Skewer three fruits on each skewer, taking care not to twist them or move them too much so as not to loosen the fruit's grip on the skewer. If loosened the fruit will swing around when being dipped in caramel, making it hard to evenly coat all sides.
- 4
In a medium saucepan heat the sugar and water. Stir until the sugar dissolves.
- 5
Add the corn syrup. Bring to a boil, do not stir anymore. Keep at a low boil, swirling the pot occasionally, until it reaches 340°F (171°C) and a golden amber color, about 15-20 mins.
- 6
Remove from heat. Angle your pan so that the caramel is more accessible and then dip your skewered fruit quickly in and out of the caramel, twisting to get the coating to completely cover the fruit. Be careful of touching the caramel, it's hot! Place dipped skewers onto parchment paper to cool. If your caramel cools too much while working just reheat over low heat to proper temperature, remove from heat and continue.
- 7
Eat immediately for tastiest results. Can keep at room temp for around 6 hours.