We saw Emily Mariko make strawberry tanghulu, so obviously we had to try this sugary, crunchy strawberry treat for ourselves. Tanghulu is a Chinese street snack traditionally made by dipping tart hawthorn berries into a sugary mix that hardens to a crunchy coating. Today, you can find tanghulu all over Asia and made using a variety of fruit like strawberries, grapes and clementines. These strawberry tanghulu skewers require only three ingredients, take less than 20 minutes to make, and we can confirm, they’re as delicious as they look.
Thoroughly wash and dry strawberries. Remove the green tops. Place 2 to 3 strawberries on the end of a skewer, repeat with remaining strawberries. Place on a baking sheet lined with parchment paper.
In a heavy bottom saucepan over medium heat, add the sugar and water. Do not stir mixture. Using a candy thermometer, cook the sugar syrup until it reaches 300°F then remove from heat. Carefully tilt the saucepan and dip each strawberry skewer into the hot liquid, one at a time. Allow excess syrup to drip off then place back on the parchment paper to set, about 5 minutes.