Grape Tanghulu

Grape tanghulu is a super crunchy, fun street snack you can make at home. Just skewer, dip in hot syrup, and let it harden. Here’s how.

this RECIPE

I just love creative and simple desserts (especially with grapes). They’re the perfect combination of sweet and sour. If you’re looking for more ideas, make sure to take a look at these grape dessert recipes as well:

• Frozen Sour Grapes
• Candy Grapes

Grape Recipes

Galaxy Candy Grapes

Grape Recipes

Candy Coated Frozen Sour Grapes

How to Make Grape Tanghulu

1. Skewer the Grapes. Thread 3–4 grapes onto wooden skewers or sticks.
   
2. Make the Sugar Syrup. Boil 1 cup of sugar with 1/2 cup of water until it reaches 300°F (hard crack stage), about 10–15 minutes.
   
3. Dip and Cool. Dip the grape skewers into the hot syrup, let the excess drip off, then place them on parchment paper to cool and harden for 10–15 minutes.
   

Make-Ahead, Storage and Freezing Instructions

To Make-Ahead: Skewer the grapes in advance and keep them covered in the fridge for up to 1 day before dipping in syrup.

To Store: Keep the coated Grape Tanghulu in an airtight container at room temperature for up to 2 days.

To Freeze: Freezing is not recommended as it may cause the sugar coating to become sticky or lose its crunch. It’s best enjoyed fresh or stored at room temperature.

5 from 1 vote

Grape Tanghulu

Grape tanghulu is a super crunchy, fun street snack you can make at home. Just skewer, dip in hot syrup, and let it harden. Here's how.

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Servings: 12

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Ingredients 

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• ▢ 1 pound green or red grapes, washed and thoroughly dried
• ▢ 2 cups granulated sugar
• ▢ 1 cup water

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Instructions 

• Take 3–4 grapes and skewer them onto wooden skewers or small sticks.
• In a medium saucepan, combine the sugar and water.
• Stir gently to dissolve the sugar, then bring the mixture to a boil over medium-high heat.
• Once the syrup begins to boil, reduce the heat and let it simmer for about 10–15 minutes, until it reaches the hard crack stage (around 300°F).
• Carefully dip the skewered grapes into the hot syrup, making sure they’re fully coated.
• Let any excess syrup drip off.
• Place the coated grapes on a parchment-lined baking sheet.
• Let them cool at room temperature for about 10–15 minutes, allowing the sugar coating to harden completely.
• Once the sugar shell has fully hardened, serve immediately.

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