Tanghulu . Ever crack the top of a crème brûlée? This is like that, but with fruit! The candying process turns them into glass-like gems, definitely a treat for the eyes. The finicky hot sugar was quite intimidating, I did not master it, and my granola base crumbled. But I’m glad I tried it! Note: the workable time of this candy is very short. It’s important to have everything ready before you begin to melt the sugar. I was able to reheat the mixture 2 times before it began to develop too much color or started to grain.
Clean and dry all of your berries, then gently thread a few onto the wooden skewers Add the sugar and water into a sauce pan and heat over medium heat until sugar is fully dissolved, Then lower the heat to medium low, and cook until it reaches the hard crack stage (around 300˚F or when a small amount is dropped into a glass of water, the candy hardens and cracks before reaching the bottom) Immediately begin to dip and twirl the skewers of berries into the molten candy to cover, Place onto parchment lined baking sheets until the sugar coating hardens If the mixture grows too thick, gently heat again to loosen it back up,Tanghulu
(1 votes, average: 5.00 out of 5)
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