This microwave tanghulu recipe is an easy hack for making deliciously beautiful candied fruit Asian street snack. It is a no-fuss recipe that comes together in less than 5 minutes. Perfect for making a small batch or if you don’t want the hassle of making it on the stovetop.
what you’ll need:
white granulated sugar
water
fruit of choice
all the details
The ratio of sugar to water is 2:1 (ex. 2 cups sugar to 1 cup water). This is key in making sure you achieve that perfect hard-candy crack.
Rinse and pat dry the fruit with a paper towel. Your fruit must be dry so the sugar syrup will stick to the fruit.
Thread your fruit onto a skewer, no more than about 2 or 3 pieces, depending on how deep your dipping cup is.
I used a shallow 1-cup glass Pyrex cup, so I threaded my fruit onto toothpicks. Set aside the fruit skewers.
Prepare an ice water bath and a baking tray lined with parchment paper. Set them aside.
In a microwave-safe cup or bowl, combine the sugar and water. Microwave the sugar water in 30-second increments. Try not to stir in between as it may cause the sugar to crystallize.
The sugar should be rapidly bubbling and be a dark amber color. At this point, dip one end of a chopstick or skewer into the sugar and then into the ice water bath. If the sugar hardens immediately and is hard when you bite it, then it’s ready.
Working quickly, carefully dip a fruit skewer into the hot sugar syrup and transfer it to the baking tray. Continue this step with the remainder of the fruit skewers.
Allow the candied fruit skewers to cool completely before enjoying, about 2-3 minutes.
how to store tanghulu
Tanghulu is best enjoyed immediately. However, if you’d like to store them for later, I recommend storing them in the freezer for up to 1 week.
watch how to make Microwave Tanghulu:
more recipes you may like:
- Korean Cream Cheese Garlic Bread
- Double Chocolate Cake Pops
- Berrymisu
- Dalgona Rice Krispie Treats
- Candied Croissants
- Cookies and Cream Tiramisu
- Hwachae (Korean Watermelon Punch)
Ingredients
For sugar syrup:
- 1 cup sugar
- ½ cup water
For fruit skewers (your fruit of choice):
- ¼ cup grapes
- 1 orange, diced
- 1 mango, diced
Instructions
- Rinse and pat dry the fruit with a paper towel. Your fruit must be dry so the sugar syrup will stick to the fruit.
- Thread your fruit onto a skewer, no more than about 2 or 3 pieces, depending on how deep your dipping cup is. Set aside the fruit skewers. *(I used a shallow 1-cup glass Pyrex cup, so I threaded my fruit onto toothpicks).
- Prepare an ice water bath and a baking tray lined with parchment paper. Set them aside.
- In a microwave-safe cup or bowl, combine the sugar and water. Microwave the sugar water in 30-second increments. Try not to stir in between as it may cause the sugar to crystallize.
- The sugar should be rapidly bubbling and be a dark amber color. At this point, dip one end of a chopstick or skewer into the sugar and then into the ice water bath. If the sugar hardens immediately and is hard when you bite it, then it's ready.
- Working quickly, carefully dip a fruit skewer into the hot sugar syrup and transfer it to the baking tray. Continue this step with the remainder of the fruit skewers.
- Allow the candied fruit skewers to cool completely before enjoying, about 2-3 minutes.
Notes
Storing Instructions:
Tanghulu is best enjoyed immediately. However, if you'd like to store them for later, I recommend storing them in the freezer for up to 1 week.
