Delicious Strawberry Tangulu Recipe

Sweet, crunchy, and perfect for Valentine’s Day! 🍓

Start by washing and thoroughly drying the strawberries. It’s important to leave the stems intact, as this adds to the visual appeal and helps prevent excess moisture from interfering with the sugar coating. Skewer 2-3 strawberries onto each wooden skewer.
In a small saucepan, combine the sugar and water. Heat the mixture over medium heat, stirring occasionally, until it reaches 300°F on a candy thermometer. This temperature, known as the hard crack stage, ensures that the sugar will form a firm, glossy shell around the strawberries.
Once the sugar syrup reaches the correct temperature, remove it from the heat and allow it to cool for a minute or two. This step helps reduce bubbling and ensures an even coating on the strawberries.
Fill a bowl with ice water and set it aside. This will be used to instantly harden the sugar coating on the strawberries.
Working quickly, dip each skewer of strawberries into the sugar syrup, ensuring they are fully coated. Let any excess syrup drip off before immediately submerging the coated strawberries into the ice water bath. The sudden cooling solidifies the sugar coating, creating that signature tangulu crunch.
Remove the skewers from the ice water bath and pat them dry. Serve your Strawberry Tangulu chilled for the best texture and flavor. The combination of the crispy sugar shell and the juicy strawberries is sure to be a hit!

Work quickly: The sugar syrup can harden rapidly, so be efficient when dipping the strawberries.
Avoid moisture: Ensure the strawberries are completely dry before dipping them, as water can cause the sugar to crystallize improperly.
Experiment with fruits: While strawberries are a classic choice, you can try other fruits like grapes, orange segments, or kiwi slices for variety.