How to Make Candied Fruit Using Tea Zone Syrups

In the last couple years, candied fruit has taken social media by a storm. If you’re on TikTok or enjoy watching ASMR and mukbang videos, you’ve probably stumbled across someone making or indulging in some sort of candied fruit. This snack gained popularity mainly because of the satisfying sound of the crunch from the coat when bitten into.

Typical candied fruit is usually made with sugar, water, and corn syrup. However, instead of corn syrup, switch it up and use Tea Zone Syrups for an extra flavor enhancement. Tea Zone syrups allow you to be creative and concoct your own fruity combinations.

What is Candied Fruit?

Candied fruit, also known as tanghulu, is a traditional street snack that originates in Northern China. The process of making tanghulu involves glazing fruits in a thick, sugary syrup that hardens once cooled and creates an irresistible crunchy shell. Tanghulu began as hawthorn berries on skewers dipped into a boiled sugar syrup, creating a sweet and sour flavor. Nowadays, this delight has evolved with all kinds of different fruits, such as strawberries and grapes.

The history of tanghulu traces back to the Song Dynasty. According to China Daily, when Emperor Guangzong’s imperial concubine became ill, a doctor suggested eating 5 to 10 haws simmered in sugar and water before each meal to recover. Though they were all skeptical, the concubine got better unexpectedly, and the news of the miracle quickly spread to the common people. This inspired some street food vendors to put haws on bamboo skewers and sell them as snacks and rapidly became vastly popular.