Gluten-Free Dairy-Free Tanghulu

A glossy, traditional Chinese street snack made with fresh fruit coated in a hard, glassy sugar shell — naturally gluten- and dairy-free, and utterly addictive.

These jewel-like candied fruits, known as Tanghulu, originated in Northern China in the Southern Song Dynasty and have taken the internet by storm for their satisfying crunch and shimmering finish.

Each bite combines the snap of caramelised sugar with the burst of juicy fruit beneath. It’s a perfect balance of texture and flavour — crisp, sweet, and refreshing all at once. Best of all, Tanghulu is entirely gluten-free and dairy-free by nature, making it a fun and allergy-friendly treat to make at home. It looks like art, tastes like candy, and makes for a stunning dessert or edible gift.

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Ingredients

• 250g strawberries (or a mix of grapes, cherries, or tangerine segments)

• 200g granulated sugar

• 120ml water

• 1 tbsp golden syrup (optional, for shine)

• Skewers or cocktail sticks

Directions

1. Wash and thoroughly dry the fruit; any moisture will prevent the sugar from sticking.

2. Thread fruit onto skewers and set aside on parchment paper.

3. In a saucepan, combine sugar, water, and golden syrup. Heat over medium heat until sugar dissolves.

4. Bring to a boil without stirring. Continue cooking until it reaches 150°C (hard crack stage) — use a sugar thermometer if possible.

5. Quickly dip each fruit skewer into the hot syrup, ensuring an even coat.

6. Place skewers on parchment paper and let cool completely until the coating hardens.

Best enjoyed fresh, within a few hours of making.

It’s a fun dessert for parties or when you want something pretty and playful.

If you loved this, try my Vegan Ramen or for a quick and easy snack Banana Bread

What Makes This Gluten Free Dairy Free Tanghulu Special

Unlike traditional Western-style candied fruit, Tanghulu has an ultra-thin, glassy coating that shatters delightfully with each bite. It’s a naturally gluten- and dairy-free snack that feels both luxurious and simple — just fruit, sugar, and heat. The combination of textures — the crisp outer shell and juicy fruit inside — makes it incredibly moreish. This homemade version lets you choose your favourite fruits, control the sweetness, and enjoy a street-food experience straight from your kitchen.

Serving Suggestions

Tanghulu is best enjoyed freshly made when the sugar coating is at its most crisp. Arrange your skewers on a serving board or in a jar for a striking display that catches the light beautifully. Try using strawberries for a classic look, grapes for an easy bite, or mix in tangerine segments for a tangy contrast. These make an eye-catching dessert at parties, a fun family cooking project, or even a unique homemade gift wrapped in parchment and tied with ribbon.

Tips for Perfect Tanghulu

• Dry fruit thoroughly: Even a single drop of moisture can make the sugar seize or slide off.

• Work quickly: Once the syrup reaches 150°C, you have to dip fast before it hardens in the pan.

• Avoid humidity: Moist air softens the sugar shell; Tanghulu is best made and eaten the same day.

• Try natural flair: Add a drop of beetroot or hibiscus powder for a hint of colour.

• No thermometer? Drop a little syrup into cold water — if it forms brittle threads, it’s ready.

  
  

Optional Tips & Variations

• Use mixed fruits for a colourful presentation.

• Add a drop of natural food colouring to the syrup for flair.

• Serve immediately for the best crunch.