Tanghulu Caramel Apples
Tanghulu Caramel Apples combine the centuries-old Chinese fruit treat technique with the beloved Western caramel apple—creating a stunning dessert with a glass-like candy shell that's both visually impressive and deliciously unique. This twist on traditional caramel apples delivers a satisfying crunch followed by sweet, gooey caramel that will transform your fall dessert game.
Equipment
- Candy thermometer
- Heavy-bottomed saucepan
- Parchment Paper
- Baking Sheet
- Wooden Apple Sticks
Ingredients
Caramel Layer
- 6 medium Granny Smith apples firm and tart varieties work best
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream at room temperature
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 6 wooden apple sticks or popsicle sticks
Tanghulu Hard Candy Coating
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup stabilizes the candy and prevents crystallization
- 1/2 teaspoon red food coloring optional for visual appeal
Instructions
Step 1: Prepare the Apples
Remove stems and thoroughly wash apples in warm water with a drop of vinegar to remove any wax coating. Dry completely—this is crucial as any moisture will prevent the caramel from adhering properly. Insert wooden sticks through the stem ends, pushing about halfway through for stability. Line a baking sheet with parchment paper and spray lightly with cooking spray.Step 2: Make the Caramel Layer
In a medium heavy-bottomed saucepan, combine sugar and water over medium heat. Watch carefully without stirring as the mixture turns golden amber (about 8-10 minutes). When it reaches 350°F on a candy thermometer, remove from heat and carefully whisk in cream (mixture will bubble vigorously—stand back!). Return to low heat, add butter and salt, then cook until mixture reaches 240°F (soft-ball stage). Remove from heat, stir in vanilla, and let cool for 5 minutes until slightly thickened but still pourable.Step 3: Dip Apples in Caramel
Tilt the saucepan and rotate each apple in the caramel, ensuring complete coverage. Let excess caramel drip off, then place on prepared baking sheet. Refrigerate for 15 minutes until caramel is set.Step 4: Prepare the Hard Candy Coating
In a clean heavy saucepan, combine sugar, water, and corn syrup. Heat over medium-high heat without stirring until mixture reaches 300-310°F (hard-crack stage). This precision is crucial—too low and your coating will be sticky, too high and it will taste burnt. Add food coloring if desired.Step 5: Apply the Tanghulu Coating
Working quickly (as the sugar hardens rapidly), dip each caramel-coated apple into the hot sugar syrup, tilting the pan for full coverage. The transformation is magical—watch as the clear syrup creates a glass-like shell over the caramel layer. Twirl to remove excess and place on a fresh sheet of parchment paper to set.
Notes
Substitution Options:
- No corn syrup? Try honey or glucose syrup instead
- For dairy-free caramel, substitute coconut cream for heavy cream and coconut oil for butter
- Green apples provide the best tartness contrast, but Honeycrisp or Fuji varieties work wonderfully too
- Wet Apples: Even slight moisture will cause caramel to slide off. Dry apples completely.
- Wrong Temperature: Use a reliable candy thermometer for precise results.
- Rushing the Process: Allow sufficient setting time between layers.
- Crystallization: Don't stir the sugar syrup once it begins boiling.
- Enjoy within 24 hours for the best crackly shell experience
- Refrigerate unwrapped for up to 3 days
- For make-ahead preparation, complete through the caramel stage and refrigerate for up to 2 days
Nutrition
Calories: 475kcalCarbohydrates: 89gProtein: 1gFat: 14gSaturated Fat: 9gCholesterol: 45mgSodium: 120mgFiber: 3gSugar: 82g
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