Tanghulu, also known as candied haws, is a traditional Chinese snack that features hawthorn berries coated in a crunchy sugar syrup. This delightful treat is perfect for satisfying your sweet tooth and offers a unique combination of tart and sweet flavors.
The key ingredient in this recipe is hawthorn berries, which may not be commonly found in every household. When visiting the supermarket, look for fresh hawthorn berries in the produce section or check specialty Asian markets. These berries are essential for achieving the authentic taste and texture of Tanghulu.

Ingredients for 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.
Technique Tip for Making Tanghulu
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.
Suggested Side Dishes
Alternative Ingredients
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.
Alternative Recipes Similar to Tanghulu
How to Store or Freeze Tanghulu
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.
How to Reheat Leftovers
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.
Essential Tools for Making Tanghulu
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.
Time-Saving Tips for Making Tanghulu
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.

Candied Haws Recipe (Tanghulu)
Ingredients
Main Ingredients
- 20 pieces Hawthorn berries
- 2 cups Sugar
- 1 cup Water
Instructions
- Wash and dry the hawthorn berries. Skewer them onto sticks.
- In a saucepan, combine sugar and water. Heat until the mixture reaches 150°C (302°F).
- Dip the skewered berries into the sugar syrup, coating them evenly.
- Place the coated berries on a parchment-lined tray to cool and harden.
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