This upgraded tanghulu features juicy fruit, creamy strained yogurt, rich milk skin, and a perfectly crisp sugar shell that cracks cleanly every time. Follow my foolproof 2:1 sugar-to-water ratio for glossy, non-sticky tanghulu—perfect for winter treats and festive desserts.
What is Tanghulu?
You might have heard of Tanghulu, the famous and iconic Chinese street food.
It’s a nostalgic winter treat, especially popular in northern China, consisting of bright, shiny fruits—traditionally hawthorn berries—skewered on bamboo sticks and coated in a hard, clear, candy-like sugar shell.
The contrast between the crisp, sweet shell and the tart, juicy fruit inside is truly magical.
My recipe is for a luxury, upgraded version of Tanghulu. It introduces a creamy layer of strained yogurt nestled inside the fruit, adding a delightful tangy richness that perfectly balances the sweetness.
This twist makes it feel like a gourmet dessert. Of course, you can completely omit the yogurt to make the classic version—it will still be fantastic.
The true heart of this recipe, whether you add yogurt or not, is mastering the sugar syrup.
The key to that perfect, shatteringly crisp, glass-like shell lies in one crucial detail: the precise ratio of white sugar to water.
The Golden Ratio for Tanghulu Sugar Syrup
Use a strict 2:1 ratio by weight.
- 450 grams of granulated white sugar
- 225 grams (or 225 ml) of water
Why this ratio is non-negotiable:
This specific proportion is engineered to cook to the “hard crack” stage (around 150°C / 300°F), where the syrup contains just enough water to dissolve all the sugar completely, but not so much that it becomes sticky or chewy when cooled. It’s the secret to achieving that signature snap.
Simple Formula to Remember:
For every 1 part water, use 2 parts sugar (by weight).
Why You’ll Love This Recipe
- This tanghulu has an ultra-crispy sugar shell that cracks cleanly instead of turning sticky.
- The combination of fruit + yogurt + milk skin creates rich layers of texture without being overly sweet.
- The recipe is beginner-friendly and zero-fail as long as the sugar ratio is followed.
- It’s visually stunning and perfect for winter treats, holidays, or afternoon tea.
- You can easily customize the fruit or skip the yogurt while keeping the core technique intact.
Ingredients and Substitutions
- Yogurt – I recommend starting with a thick, strained yogurt like Greek yogurt or a “thick cheese yogurt” for the best results. Its lower moisture content is crucial—it won’t leak and dilute the hot sugar shell. If you only have regular yogurt, you must strain it overnight to achieve the right thick, spreadable consistency.
- Milk Skin (Nai Pi Zi) – This is a traditional dairy product with a rich, slightly chewy texture and concentrated milk flavor. It acts as a delicious, edible “glue” and flavor booster. If you can’t find it, the Tanghulu will still be fantastic without it—simply omit this ingredient.
- Fruits – Choose fruits that are firm, can be skewered, and offer a balance of sweetness and acidity. Classic hawthorn berries are authentic, but don’t be afraid to use strawberries, firm grapes, or chunks of apple. The key is that they must be bone-dry before dipping.
- White Sugar – Use regular granulated white sugar. Its consistent crystal size ensures even melting and a clear, crisp shell. Do not substitute with rock sugar or brown sugar, as they will not yield the same texture or clarity.
- Water – The partner to the sugar. Using the precise 2:1 ratio is non-negotiable for achieving the perfect syrup consistency that hardens into a glass-like shell, not a sticky, chewy coating.
Ingredients for Luxury Winter Tanghulu
For the Yogurt Filling
- 1 cup (240g) thick, plain yogurt (Greek yogurt or strained yogurt preferred)
For the Skewers
- 12-15 pieces of assorted firm fruits (e.g., hawthorn berries, strawberries, green grapes, apple chunks)
- 6-8 bamboo skewers
- 1 sheet of milk skin (Nai Pi Zi), broken into small pieces (optional)
For the Sugar Shell
- 450 g granulated white sugar
- 225 ml water
How to Make Luxury Winter Tanghulu
Part 1: Prepare the Yogurt & Fruits (Do this the day before or at least 4 hours ahead)
Strain the Yogurt: If your yogurt is not already very thick, line a fine-mesh sieve with cheesecloth or a clean paper coffee filter. Place it over a bowl. Spoon the yogurt into the sieve, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. This will drain the whey, leaving you with a thick, cream-cheese-like consistency.
Prepare the Fruits: Wash your chosen fruits thoroughly and pat them completely dry with kitchen towels. Any surface moisture is the enemy of a crisp sugar shell. For fruits like hawthorn or apples, hull or core them and cut into bite-sized, skewerable pieces. If using grapes leave them whole but ensure they are dry. Take a small knife and make a shallow hollow or cut a small pocket in each piece of fruit—this is where the yogurt will go.
Assemble the Skewers: Using a small spoon or knife, fill the hollow in each piece of fruit with a dollop of your strained, thick yogurt. Thread 3-4 pieces of yogurt-filled fruit onto each bamboo skewer, leaving a little space between them.
Part 2: Make the Perfect Sugar Shell & Assemble
Cook the Sugar Syrup: In a heavy-bottomed, light-colored saucepan (so you can see the color change), combine the granulated sugar and water. Stir gently just once or twice to moisten all the sugar. Place the pan over medium-high heat.
The Crucial Waiting Game: From this point on, do not stir. Stirring can cause the syrup to crystallize. Instead, gently swirl the pan occasionally. Let the mixture come to a boil. It will first form large, clear bubbles. Continue cooking until the bubbles become much smaller, more uniform, and densely packed. The syrup will thicken slightly. This should take about 10-15 minutes.
Test for the “Hard Crack” Stage: Have a small bowl of ice water ready. Dip the tip of a fork or chopstick into the syrup, then immediately dip it into the ice water. Wait a few seconds, then try to snap the sugar off the utensil. If it makes a clean, sharp snap and is completely hard, it’s ready. If it’s chewy or bends, continue cooking for another minute and test again.
Dip and Coat: Once the syrup is ready, reduce the heat to the lowest setting to keep it fluid. Working quickly and carefully, lift a skewer and tilt the saucepan and swirl the skewer in the syrup, coating the yogurt-filled fruit evenly and thinly. Let the excess drip off for just a second.
Add the Milk Skin (Optional): Immediately after dipping, while the sugar is still hot and sticky, gently press the coated fruit skewer onto the pieces of milk skin. The warm sugar will act as glue. Repeat with the remaining skewers.
Serve and Enjoy: Allow the Tanghulu to set for 2-3 minutes until the sugar shell is completely cool and hardened. Enjoy immediately for the ultimate contrast between the warm, crisp shell and the cool, creamy fruit inside.
Tips & Tricks
- Patience with the Syrup: The most common mistake is rushing the sugar syrup. Let it reach the true “hard crack” stage (around 150°C/300°F). The visual cue of small, dense bubbles and the audible snap test are your best friends.
- Absolute Dryness is Key: Any moisture on the fruit or skewers will cause the sugar syrup to seize up, become cloudy, or not adhere properly. Dry, dry, dry!
- Don’t Double-Dip: Dip each skewer only once. Re-dipping will result in a thick, clumpy, and overly sweet shell.
- Safety First: The sugar syrup is extremely hot—be cautious during the dipping process. Keep a bowl of ice water nearby in case of accidental contact with skin.
Frequently Asked Questions
Why did my sugar syrup turn white and grainy?
This is called recrystallization. It happens if you stir the syrup after it starts boiling, if sugar crystals splash onto the sides of the pan, or if the humidity is very high. To prevent it, use a clean brush dipped in water to wash down any sugar crystals on the sides of the pan in the first few minutes of boiling, and never stir once it’s bubbling.
Can I make these ahead of time?
Tanghulu is best enjoyed within an hour or two of making it. Over time, especially in humid conditions, the sugar shell will start to absorb moisture from the air and become sticky (“发沙”). You can prepare the yogurt-filled skewers a day ahead, but cook the syrup and dip them just before serving.
My sugar shell is chewy, not crisp. What went wrong?
The syrup was not cooked to a high enough temperature (the “hard crack” stage). It likely only reached the “soft crack” stage. Next time, cook it a little longer and always use the ice water test to confirm it snaps cleanly.
Can I omit the yogurt filling?
Absolutely! This recipe is fantastic even as a classic Tanghulu. Simply skip the yogurt straining and filling steps, and thread your perfectly dry, plain fruit onto the skewers before dipping them in the syrup.
What do I do with leftover sugar syrup?
You can pour any leftover, still-fluid syrup onto a piece of parchment paper to create a sugar glass “candy” to break into pieces. Or, carefully pour it into a heatproof container and save it for another batch. Re-melt it gently on the stove, adding a tiny splash of water if needed.
How to Make Perfect Tanghulu at Home (No Sticky Sugar!)
Ingredients
For the Yogurt Filling
- 1 cup 240g thick, plain yogurt (Greek yogurt or strained yogurt preferred)
For the Skewers
- 12-15 pieces of assorted firm fruits e.g., hawthorn berries, strawberries, green grapes, apple chunks
- 6-8 bamboo skewers
- 1 sheet of milk skin Nai Pi Zi, broken into small pieces (optional)
For the Sugar Shell
- 450 g granulated white sugar
- 225 ml water
Instructions
Part 1: Prepare the Yogurt & Fruits (Do this the day before or at least 4 hours ahead)
- Strain the Yogurt: If your yogurt is not already very thick, line a fine-mesh sieve with cheesecloth or a clean paper coffee filter. Place it over a bowl. Spoon the yogurt into the sieve, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. This will drain the whey, leaving you with a thick, cream-cheese-like consistency.
- Prepare the Fruits: Wash your chosen fruits thoroughly and pat them completely dry with kitchen towels. Any surface moisture is the enemy of a crisp sugar shell. For fruits like hawthorn or apples, hull or core them and cut into bite-sized, skewerable pieces. If using grapes leave them whole but ensure they are dry. Take a small knife and make a shallow hollow or cut a small pocket in each piece of fruit—this is where the yogurt will go.
- Assemble the Skewers: Using a small spoon or knife, fill the hollow in each piece of fruit with a dollop of your strained, thick yogurt. Thread 3-4 pieces of yogurt-filled fruit onto each bamboo skewer, leaving a little space between them.
Part 2: Make the Perfect Sugar Shell & Assemble
- Cook the Sugar Syrup: In a heavy-bottomed, light-colored saucepan (so you can see the color change), combine the granulated sugar and water. Stir gently just once or twice to moisten all the sugar. Place the pan over medium-high heat.
- The Crucial Waiting Game: From this point on, do not stir. Stirring can cause the syrup to crystallize. Instead, gently swirl the pan occasionally. Let the mixture come to a boil. It will first form large, clear bubbles. Continue cooking until the bubbles become much smaller, more uniform, and densely packed. The syrup will thicken slightly. This should take about 10-15 minutes.
- Test for the "Hard Crack" Stage: Have a small bowl of ice water ready. Dip the tip of a fork or chopstick into the syrup, then immediately dip it into the ice water. Wait a few seconds, then try to snap the sugar off the utensil. If it makes a clean, sharp snap and is completely hard, it's ready. If it's chewy or bends, continue cooking for another minute and test again.
- Dip and Coat: Once the syrup is ready, reduce the heat to the lowest setting to keep it fluid. Working quickly and carefully, lift a skewer and tilt the saucepan and swirl the skewer in the syrup, coating the yogurt-filled fruit evenly and thinly. Let the excess drip off for just a second.
- Add the Milk Skin (Optional): Immediately after dipping, while the sugar is still hot and sticky, gently press the coated fruit skewer onto the pieces of milk skin. The warm sugar will act as glue. Repeat with the remaining skewers.
- Serve and Enjoy: Allow the Tanghulu to set for 2-3 minutes until the sugar shell is completely cool and hardened. Enjoy immediately for the ultimate contrast between the warm, crisp shell and the cool, creamy fruit inside.
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