Tanghulu-Inspired Crunchy Candied Orange Slices
Transport your tastebuds to the bustling winter markets of Beijing with this Tanghulu-inspired treat. Traditionally made with tart hawthorn berries, Tanghulu (糖葫芦) is an iconic Chinese street food consisting of fruit skewered and coated in a hardened sugar syrup that cracks like glass upon the first bite. For this variation, we are using juicy mandarin oranges or clementines. The magic lies in the texture: the contrast between the shatteringly crisp, glass-like candy shell and the burst of warm, acidic juice from the citrus inside is truly addictive. Not only is this recipe a viral sensation for its ASMR-worthy crunch, but it also highlights the simple science of confectionery. By bringing sugar to the 'hard crack' stage, we create a preservative-free candy shell that turns ordinary fruit into a jewel-like dessert. While pure sugar isn't a health food, this treat is fat-free, gluten-free, and vegan, making it a fun indulgence that celebrates the natural sweetness of fruit.
The Masterplan
Preparation is key: Peel the oranges and separate them into segments. Remove as much white pith as possible. Lay them on a paper towel and pat them completely dry. Any moisture on the surface will prevent the sugar from sticking and staying crunchy.
Skewering: Carefully thread 2-3 orange segments onto each bamboo skewer. Ensure the skewer goes through the center so the fruit is secure.
The Syrup: In a small, deep saucepan, combine the sugar and water. Turn the heat to medium-high. Do not stir once the heat is on, as agitation can cause the sugar to crystallize and become grainy. You can gently swirl the pan if needed.
Hard Crack Stage: Let the syrup boil until it reaches 300°F (150°C) on a candy thermometer. If you don't have a thermometer, drop a tiny amount of syrup into the ice water; if it hardens instantly and cracks when snapped, it is ready. If it is sticky or chewy, keep boiling.
Dipping: Working quickly (and carefully, the syrup is extremely hot), tilt the pot to pool the syrup. Dip a skewer into the hot sugar, rotating it once to coat the fruit thinly. Do not overcoat, or the candy layer will be too hard to chew.
Setting: Immediately plunge the dipped fruit into the ice water bath for 2 seconds to set the shell, then place on a parchment-lined baking sheet to dry. Serve immediately for the best crunch.
Perfect Pairings
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Step by Step
Preparation is key: Peel the oranges and separate them into segments. Remove as much white pith as possible. Lay them on a paper towel and pat them completely dry. Any moisture on the surface will prevent the sugar from sticking and staying crunchy.
Skewering: Carefully thread 2-3 orange segments onto each bamboo skewer. Ensure the skewer goes through the center so the fruit is secure.
The Syrup: In a small, deep saucepan, combine the sugar and water. Turn the heat to medium-high. Do not stir once the heat is on, as agitation can cause the sugar to crystallize and become grainy. You can gently swirl the pan if needed.
Hard Crack Stage: Let the syrup boil until it reaches 300°F (150°C) on a candy thermometer. If you don't have a thermometer, drop a tiny amount of syrup into the ice water; if it hardens instantly and cracks when snapped, it is ready. If it is sticky or chewy, keep boiling.
Dipping: Working quickly (and carefully, the syrup is extremely hot), tilt the pot to pool the syrup. Dip a skewer into the hot sugar, rotating it once to coat the fruit thinly. Do not overcoat, or the candy layer will be too hard to chew.
Setting: Immediately plunge the dipped fruit into the ice water bath for 2 seconds to set the shell, then place on a parchment-lined baking sheet to dry. Serve immediately for the best crunch.