Tanghulu: The ASMR Dessert That's Taking Over
Tanghulu, the traditional Chinese candied fruit snack, has recently resurfaced as a viral sensation, captivating food enthusiasts and ASMR aficionados alike. Originally a winter street treat in northern China, this delightful dessert has evolved, embracing various fruits and garnering global attention through social media platforms.
What Is Tanghulu?
Tanghulu, also known as bingtang hulu, is a classic Chinese confection that involves skewering fruit and dipping it into a hot sugar syrup, which hardens upon cooling, creating a glossy, crackling candy shell. Traditionally, hawthorn berries were used, but modern variations incorporate fruits like strawberries, grapes, kiwi, and dragon fruit .
The ASMR Appeal
The allure of tanghulu extends beyond its taste; the satisfying crunch and crackle when bitten into have made it a favorite among ASMR (Autonomous Sensory Meridian Response) enthusiasts. Videos showcasing the crisp sound of tanghulu have amassed millions of views on platforms like TikTok and YouTube, highlighting its sensory appeal .
Tanghulu's journey from a traditional Chinese snack to a global ASMR sensation exemplifies the dynamic nature of food culture in the digital era. Its unique combination of visual appeal, sensory experience, and cultural significance continues to captivate audiences worldwide. Whether enjoyed for its crunch, sweetness, or the joy of creation, tanghulu remains a testament to the universal language of food.
How to Make Tanghulu?
Ingredients
● Fresh fruit of your choice (traditionally hawthorn berries, but strawberries, grapes, blueberries, or kiwi work well)
● 2 cups sugar
● 1 cup water
● ½ cup light corn syrup (optional, but helps keep the coating clear and glossy)
● Wooden skewers
Instructions
Prepare the Fruit: Wash and thoroughly dry your fruit. Skewer them onto wooden sticks (3–5 pieces per skewer works best). Make sure the fruit is completely dry, or the sugar coating won’t stick.
Prepare the Syrup: Put the corn syrup, water, and sugar in a pot. Without stirring, heat over medium-high heat until the sugar melts. Continue boiling the syrup until a candy thermometer reads 300°F, or the hard crack stage.
If you don’t have a thermometer, you can test it by dipping a spoon into the syrup and dropping it into cold water — it should harden instantly and break with a snap.
Dip the Fruit: Working quickly, dip each skewer into the hot syrup, swirling to coat evenly. Let the excess drip off. Place the skewers on a parchment-lined tray to cool and harden.
Serve: Within a few minutes, the coating should solidify, giving you the recognizable glassy crunch. It is best consumed right away since humidity might melt the sugar shell if it is preserved.
