Strawberry Tanghulu Without Corn Syrup (Secret Tip!)
Crunchy, glassy strawberry tanghulu made without corn syrup using a tiny splash of lemon juice or cream of tartar to prevent crystallization.
Equipment
- Heavy-bottomed saucepan
- Candy thermometer
- Skewers (wooden or bamboo) or toothpicks
- Non-stick surface (Silpat mat or parchment paper)
- Pastry brush
- Small dish of cool water
- Baking tray or plate
- Heatproof silicone spatula
Ingredients
- 8 strawberries thoroughly washed and dried
- 200 g caster sugar (1 cup)
- 1/4 cup cool water (60ml)
- 1/4 teaspoon lemon juice OR cream of tartar This is the magic ingredient!
Instructions
Prep Your Fruit & Station
- Gently spear each strawberry through the stem end with a toothpick, going about halfway down so it feels secure.
- Line a baking tray or plate with parchment paper, then set a pastry brush and a small dish of cool water beside the stove so you can react quickly once the syrup is hot.
Dissolve the Sugar (The No-Stir Rule Begins Soon!)
- Add the sugar to a small, heavy-bottomed saucepan and cover with 1/4 cup (60ml) cool water. Add 1/4 teaspoon lemon juice OR cream of tartar now, then set the pan over medium-low heat so the sugar can melt slowly and evenly.
- Stir constantly with a heatproof silicone spatula until every grain dissolves and the syrup goes from cloudy to clear. Do not let it boil before it is fully dissolved, and if it heats too fast, briefly pull the pan off the burner to keep it under control.
Boil to the Hard Crack Stage (Don’t Stir!)
- As soon as the syrup starts to simmer, stop stirring completely to avoid crystallization. Use the damp pastry brush to wash down the sides of the pan so no sugar crystals fall back in, then let the syrup boil, never stirring, until it reaches 300°F (150°C) on a thermometer, about 15 minutes.
Dip and Set
- Remove the pan from heat and let the bubbling calm down and the syrup settle for 1 to 2 minutes.
- Working quickly, tilt the pan to pool the syrup, dip each strawberry for an even, glossy coat, then let it set on the parchment until cool and hard, about 5 minutes, and eat within 1 hour of dipping.
Notes
Strawberries must be COMPLETELY DRY—moisture makes the candy shell slide off or turn sticky. Stop stirring once the syrup simmers, and cook to 300°F (150°C) for a brittle crunch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 110kcalCarbohydrates: 28gProtein: 0.5gFat: 0.1gSodium: 2mgPotassium: 60mgFiber: 1.5gSugar: 26gVitamin A: 10IUVitamin C: 35mgCalcium: 10mgIron: 0.2mg
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