Candied fruit is the most popular street food for the Chinese, which is internally popular among people. Thanks to youtube and TikTok. Candied fruits are delicious treats that are often served during holidays. They can also be eaten alone to satisfy sweet cravings. In addition to their taste, candied fruits are high in calories and sugar. It is important to control these ingredients to prevent health problems such as obesity. Read on to find out how to make candied fruit.
What is Candied Fruit?
Candied fruit (Tanghulu) is a traditional Chinese dessert originating in Northern China. Its name translates to “candy doll.” The sweet treats are usually made out of gelatin and often contain dried fruits such as apples, pears, peaches, apricots and even pineapples. They’re cooked into a hard candy shell and topped with nuts, coconut flakes, sesame seeds, and sometimes chocolate.
The most popular variety is the strawberry version called dang dai tanghulu (大干梨糖). Vendors make it with real strawberries, sugar syrup, and gelatin. Other versions include cherry, peach, apple, pear, and kiwi tanghulu. Some vendors add other ingredients like peanuts, walnuts, almonds, shredded coconut, candies, marshmallows, and even jelly beans.
Festivals are held all over Northern China to celebrate this sweet treat, featuring tanghulu shaped like dolls, hearts, and even dragons. During festivals, vendors set up stalls selling tanghulu and offer free samples. These events occur during Chinese New Year, which falls every year on January 31st.
Because tanghulu is primarily eaten in the winter, vendors prepare them ahead of time and keep them frozen in boxes. When you buy one, ask the vendor how long ago the box was opened. If it hasn’t been touched since then, it’s safe to eat. Otherwise, throw it away.
History of candied fruit:
The story of tanghulu begins in 1086 AD when Emperor Huizong of Song reigns over China. His favorite concubine, Yang Guifei, had been suffering from a mysterious disease for several months. All of the court’s doctors failed to find a cure. At last, an outsider who prescribed a special diet of hawthorn berries simmers in sugar water was brought in. After just one day, the concubine completely recovered. With her recovery, the fame of this sweet-and-sour recipe spread across China and became known as tannghulu.
Let’s not waste any more time and get into making candied fruit:
Things you need:
Ingredients
Wash, dry, and remove the stems from 16 firm strawberries
Granulated sugar, 2 cups
Water, one cup
Here is how to make it:
Step 1: cut the fruit
The first step to making delicious candies is washing and drying your fruit. You’ll want to wash each piece thoroughly, especially the sticky ones like peaches. After rinsing, pat dries completely. If you’re working with strawberries, it’s best to trim the bottoms where they meet the stem so that they don’t roll around too much while you’re dipping.
Once washed and dried, cut the fruit into slices or cubes depending on how big you’d like your finished treats to be. For smaller fruits like cherries, simply slice them in half. For larger fruits like apples and pears, quarter them lengthwise.
Step 2: prepar the suger
Your pot needs to be filled with sugar and water. The candy thermometer should read 275 degrees Fahrenheit when the mixture is heated over medium heat. Stirring the mixture will ruin it.
To account for variance in your thermometer, begin testing at 275° F once the hard crack stage is reached 300° F. It should take about 8-10 minutes to complete this test.
Step 3: Put the fruit in the dip
To prevent burning, turn down the temperature slightly when the sugar water mixture reaches the hard crack stage. Put the candy mixture on a fruit skewer and gently turn to coat it with the candy.
The sugar should be poured off as soon as it becomes molten and then set on a Silpat or piece of wax paper after it has been dripped off. It should take only a few minutes for the sugar coating to harden.
Some tips to help you out:
Tips for Cooking
Before dipping your fruit in sugar, make sure it is completely dry. Before you heat the sugar, prepare your fruit and skewer it. It takes very little time for the sugar to burn between the time it is ready to dip and the time it is burned.
Tools to consider
To make this recipe, you should use a candy thermometer. The Escali candy thermometer is what I use if you need one.
Tips for Storing
Refrigeration is not a good storage option for this recipe. After it’s been placed on parchment paper for 30 to 40 minutes, the sugar coating will dissolve as the juices in the fruit (especially strawberries with high water content) break down.
Which is the best sugar for candied fruit?
A traditional way of making tanghulu would be rock sugar or rock candy. Chinese braised dishes commonly use rock sugar, which is crystallized sugar. You can find it in most Asian grocery stores, and it is less sweet than regular white sugar.
It is also popular to use rock sugar to enhance the glossy appearance of braised meats, which is probably why it is used so often with tanghulu. The same gloss will be added to your tanghulu.
You can use regular white sugar for strawberry tanghulu, which does not require rock candy.
What is the serving size for Candied Fruit?
There are three different serving sizes for Candied Fruit: 1 piece, two pieces, and four pieces.
To make Candied Fruit, you will need sugar and water. The proportion of sugar to water will depend on the fruit you use.
If you are using fresh fruit, you will need 1 cup of sugar for every 2 cups of water.
If you use dried fruit, you will need 1 cup of sugar for every 4 cups of water.
The cooking time for Candied Fruit will also depend on your fruit.
Fresh fruit will take about 15 minutes to cook, while dried fruit will take about 30 minutes.
How to store Candied Fruit?
Tanghulu is best when it is first made so that you can enjoy the delicious crunchy shell. Tanghulu sugar should harden quickly.
So, it’s best not to store it. It should be eaten as soon as possible after it is made. Strawberry juice began to leak after just an hour, making a mess. The strawberries macerated and dripped liquid after just an hour.
What is the difference between Candied Fruit and Dried Fruit?
Candied fruit refers to any type of fruit that has been coated in sugar and water. The coating helps to preserve the fruit and make it last longer. Candied fruit is often a more expensive option because the process of coating the fruit in sugar and water requires time and effort.
Dried fruit refers to fruits that have been removed from their natural water source and have been left to dry out. Drying fruit is a way to preserve it for a longer period of time. Dried fruit can be found at convenience stores or grocery stores.
Candied fruit is often eaten as a snack or dessert. Dried fruit can be used in recipes or eaten as a snack.
Dried fruit can be stored in an airtight container for up to two years. Candied fruit can last for several months if stored in an airtight container.
Frequently Asked Questions:
How does candied fruit taste?
Candied fruit tastes a bit like a jolly rancher.
How should tanghulu be eaten?
Tanghulu is best eaten right after it is made.
When the sugar is ready, how do I know?
Upon hardening and immovability, sugar is ready.
Mix candied fruit: what is it?
Normally, candied mixed fruit comprises cherries, pineapples, lemon peels, orange peels, and citrons found in fruitcakes. Slice it into 3/8″ dice, and you’re ready to make your favorite fruitcake.
Do glazed fruits and candied fruits have the same texture?
Candied fruit is a fruit coated with a thin coating of sugar, giving it a glossy appearance. It is made by impregnating fruit with cane sugar and glucose, then draining and drying it. Glazed fruit is a candied fruit covered with a thin transparent sugar coating.
Conclusion
candied fruit is one the thing which can make kids into adult everyone running towards it. It’s also the best idea to get your kids to eat fruit. I hope our article has made you understand candied fruit better and the recipe easily. So don’t wait any longer; start making candied fruit.
