Candied Haws Recipe (Tanghulu)

Hawthorn berries: Small, tart berries that are the star of this recipe, providing a unique flavor and texture.

Sugar: Used to create the sweet, hard candy coating for the berries.

Water: Combined with sugar to form the syrup that coats the berries.

When making candied haws, ensure that the sugar syrup reaches the correct temperature of 150°C (302°F) to achieve the perfect crunchy coating. Use a candy thermometer to monitor the temperature accurately. If the syrup is too hot, it will burn and become bitter; if it's too cool, it won't harden properly.

• hawthorn berries - Substitute with strawberries: Strawberries have a similar size and tartness, making them a good alternative for the sweet and tangy flavor profile of candied haws.

• hawthorn berries - Substitute with grapes: Grapes are small and juicy, providing a similar texture and sweetness when candied.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will impart a distinct flavor and may alter the texture slightly.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, caramel-like sweetness that can complement the fruit, though it may change the consistency of the candy coating.

• water - Substitute with fruit juice: Using fruit juice instead of water can add an extra layer of flavor to the candied coating, enhancing the overall taste.

• water - Substitute with coconut water: Coconut water can add a subtle, tropical flavor while still providing the necessary liquid for the candying process.

• Allow the candied haws to cool completely on the parchment-lined tray. This ensures the sugar coating hardens properly and doesn't stick to other surfaces.

• Once cooled, transfer the candied haws to an airtight container. If stacking is necessary, place a layer of parchment paper between each layer to prevent sticking.

• Store the container in a cool, dry place. Avoid areas with high humidity as this can cause the sugar coating to become sticky.

• For longer storage, you can freeze the candied haws. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the candied haws to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, remove the desired amount from the freezer and let them thaw at room temperature for a few minutes. The sugar coating will remain crisp and delicious.

• Avoid refrigerating the candied haws as the moisture can cause the sugar coating to become sticky and lose its crunch.

• Preheat your oven to 150°C (300°F). Place the candied haws on a parchment-lined baking sheet and warm them for about 5-7 minutes. This will help to re-crisp the sugar coating without melting it completely.

• Use a toaster oven set to a low temperature, around 120°C (250°F). Place the candied haws inside for 5 minutes. Keep an eye on them to ensure the sugar doesn't start to melt.

• If you have a kitchen torch, lightly torch the candied haws for a few seconds to re-crisp the sugar coating. Be careful not to burn the sugar.

• For a quick fix, use a hairdryer on a low heat setting. Hold it about 6 inches away from the candied haws and move it around to evenly distribute the heat. This method is great for maintaining the crunch without melting the sugar.

• If you prefer a microwave, place the candied haws on a microwave-safe plate and heat them on low power for 10-15 seconds. This method is less ideal as it can make the sugar coating sticky, but it works in a pinch.

• Saucepan: Used to combine sugar and water, and heat the mixture until it reaches the desired temperature.

• Candy thermometer: Essential for accurately measuring the temperature of the sugar syrup to ensure it reaches 150°C (302°F).

• Skewers: Used to hold the hawthorn berries, making it easier to dip them into the sugar syrup.

• Parchment paper: Lined on a tray to place the coated berries, allowing them to cool and harden without sticking.

• Tray: Provides a flat surface for the parchment paper and the cooling berries.

• Measuring cups: Used to measure the correct amounts of sugar and water for the syrup.

• Mixing spoon: Used to stir the sugar and water mixture in the saucepan.

• Tongs: Helpful for handling the skewers when dipping the berries into the hot sugar syrup.

Prepare ingredients in advance: Wash and dry the hawthorn berries ahead of time to streamline the process.

Use a candy thermometer: This ensures the sugar syrup reaches the correct temperature quickly and accurately.

Skewer efficiently: Skewer all the berries before starting the syrup to save time during the coating process.

Line the tray beforehand: Prepare the parchment-lined tray in advance so you can place the coated berries immediately.

Batch process: Dip multiple skewers at once to coat more berries in less time.