#karosyrup

[fritesandfries]

Tanghulu (Fruit Sticks)

Thank you Karo® Syrup for sponsoring this post. Celebrate sweet moments together with Karo®!

You might be familiar with caramel or candied apples, but meet Tanghulu! This Northern Chinese treat is versatile for many different kinds of fruit. It’s traditionally made with a fruit called hawberry or hawthorn, which are like tiny apples. And similar to caramel apples, you get that sweet, sticky exterior except each bite is crunchy and it doesn’t stick to your teeth. I love the contrast of biting into Tanghulu with softer fruits like strawberries and grapes. Grapes are a particular favorite of mine because the sugar sticks to them so well. They end up looking like glass blueberries. The smooth texture of my Tanghulu recipe is made possible because of the sugar mixture it is dipped in. The key ingredient? Karo Syrup.

You might already know of Karo Syrup, because it is in so many classic American treats: marshmallows, fudges, caramels, pies, and scotcheroos...the list goes on. In a commercial kitchen, chefs often use it so they can produce all those treats at scale. I depend on its versatility to balance the sweetness and smoothen the textures of desserts. For this dessert, it allows the flavors of the fruit to shine through.

This recipe makes enough for about a pound of fruit -- I used a mix of cut apricots, oranges, grapes, berries, and kiwi. I highly encourage and recommend experimenting with Tanghulu using different kinds of fruits -- it’s such a fun dessert to make with older kids but it can be a visual showstopper for cocktails and other desserts.

Before we dive into the recipe, here are materials you’ll need:

Bamboo skewers: I used shorter 6-inch skewers. You can use longer ones for barbecue, but just add more fruit. Make sure that the stick is thick enough to withstand the weight of all the fruit.

Candy thermometer: there are ways around using a candy thermometer but this is an important and helpful tool for accuracy.

Saucepan: do not use non-stick pans since many of them are not built for high heat and candy making. (This is technically candy-making!)

Cold stone surface or ceramic bowls: You’ll need something to rest your dipped fruit. You also do not want to use materials with porous surfaces -- like wood -- that allows the Tanghulu to stick to it.

Now onto the recipe!

For 6 servings:

1 pound assorted prepared fruit, peeled and/or sliced

1 cup granulated sugar

1/3 cup Karo Light Corn Syrup

3 tablespoons water

Using bamboo skewers, skewer all of your fruit, filling the skewer half way. Set aside. If you do not have a cold stone surface to work on, use bowls: Sprawl out enough bowls for your skewers, enough to place the skewers around the edge so they do not touch. You will need this to rest your dipped fruit on. I prefer bowls because I can lean the stick against the edge of the bowl without risking it sticking to a surface.

In a saucepan, add the sugar, Karo Syrup, and water together. Bring to a boil over medium-high heat. Continue boiling until the syrup reaches 300°F-310°F degrees on the candy thermometer, about 8 to 10 minutes, stirring occasionally. If you do not have a candy thermometer, the sugar mixture should turn hard when you dip some into cold water.

Turn off the heat and quickly, dip a skewer into the sugar mixture until it is coated. Rest it back onto your stone surface or against a bowl. Repeat. For softer fruits like orange segments, hold the skewer close to the surface of the hot sugar mixture and spoon on the mixture.

Let the sugar coating cool to room temperature, about 15 minutes, before enjoying it.

Find inspiration for your next cooking project from Karo® Foodservice.

[whitnei-writes]

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