Pro tips for anyone doing this at home. 1) don’t stir the sugar 2) once the sugar gets to temp turn off your heat and move quickly. Your sugar should be browning around the sides. If your sugar isn’t hot enough you’ll make a layer of sugar so thick you won’t be able to chew it. Also after you drip the sticks into the sugar you can spin some of the sugar off. Trust me the thinner your sugar is the better the fruit will be. Good luck!
Oh hell YES! I think l'd mix the fruits up so everyone got some different flavours on each skewer though. Does anyone know how far in advance they can be made before the toffee goes sticky? I used to make fruit kebabs to take as a share platter when my daughter was at Brownies etc. Made them with a marshmallow between each piece of fruit to keep the cost lower. They look amazing, are easy to eat and, EVERYONE loved them. Bonus, they're gluten free too. 😊
@@rickyspanish492yeah, there's a wet method and a dry method, in which you don't need water. In the latter you need to stir constantly Also you can add some honey to a wet method and then you can stir, cause honey would stop crystallization
Tanghulu is best with a really tart fruit. It’s traditionally made with hawthorn berries, which can be hard to find in Western countries/markets, so cranberries are a good substitute. Of course, you can make it like Chef did with other fruits, but hawthorn berries are traditional 😊
Oh yes! This is my all time favorite! Still love it even though I’m 34. The traditional hawthorn berries are the best! But I wouldn’t say no to other fruits !! Such fun snack for party as well
As a Chinese person i would say this is approved but, i would recommend using sancha its a traditional fruit from china its what they use mostly but im not telling you what to use the fruits your using is also good too.
Out of curiosity, what temp are you supposed to bring the sugar up to, how long are you supposed to put the fruit in the sugar, how long are you supposed to wait until you put it in the water, how long are you supposed to leave it in the water, and are you supposed to let it dry, if so, how and how long? If someone could answer these, I’d appreciate it! 😊😊😊
There's 3 stages to sugar. I dont remember exactly what temp you have to bring it to, to have the right consistency. After u dip it u shock it asap it'll create the shell
hes one of the only people on youtube ive seen get this right. everyone else only skewers 1 or 2 fruits. its supposed to be 4 every time, otherwise its not tanghulu
Ok sir I've got a CHALLENGE for you. You are always cooking amazing dishes from all over the world. So could you please maybe one cook dish from my country? It's called "bryndzové halušky" and I've never seen any foreigner cook it, and I'm sure you'd love them. ❤ If you noticed this, thank you for reading.😊
@@NuttyV2 it isn't 💀 look closely. There's grape and then there's another thing that has a deeper green tone, kinda like unripe mango or unripe ciruela
Pro tips for anyone doing this at home.
1) don’t stir the sugar
2) once the sugar gets to temp turn off your heat and move quickly.
Your sugar should be browning around the sides. If your sugar isn’t hot enough you’ll make a layer of sugar so thick you won’t be able to chew it.
Also after you drip the sticks into the sugar you can spin some of the sugar off.
Trust me the thinner your sugar is the better the fruit will be. Good luck!
what does stirring it mess up?
@@hungrybutpicky9302 it has to do with the crystallization forming. Not too sure on the science behind it all
I would not recommend spinning hot sugar to people who need tips like these
@@kuobah what’s the worst that could happen? You get a minor burn? Oh well.
@@kuobah You are not supposed to turn it at the speed of light lol
Reminds me of my childhood Chinese Tanghulu! yummy! Thank you for sharing!
Next he should to tangren 糖人儿 😅
卧槽 Andy真牛逼啊！
@@Mars_architects_bali不是汤圆或者是汤圆儿么？躺人儿是什么？I think you mean Tāng Yuán not Tang Ren
@@someonerandom1712他说的应该是那种用麦芽糖做的造型糖啦，比如兔子啊龙什么的，跟汤圆没关系
Me too!❤️
This guy cooking is so clean
lol yes wud love to know who cleans up after him😂
Babe just telepathically asked this time 😂
That sike got me 😂😅
It doesn't take much to 'get' people these days, does it?
@@peacockyman you must be fun at parties
@@Ja4k0😂🎉
Psych.
@@peacockymanfr, everything ‘gets’ people on CZcams
I'm from Taiwan, tanghulu is really common here in our night market!!!! I'm so glad to see that Andy made this haha, that's super impressive!!!
I’m also from Taiwan (waving ), I think Andy makes it look even better than ours 😂
And so many varieties of fruit!!
And so many varieties of fruit!!
Is Taiwan part of China
aye are you guys ok? I heard there is a big earthquake over there
I have tried this in china and they were really good.
Love from Iran to china 🇮🇷 ❤️ 🇨🇳
Most cultured chef on youtube
Same as candied apples just in smaller chunks❤
this is the modernized simplified version, and you are right, it's just a toffee apple in smaller chunks
the original version, looks more beautiful
About Time Chef gets on the Tanghulu Trend!
Oh hell YES! I think l'd mix the fruits up so everyone got some different flavours on each skewer though. Does anyone know how far in advance they can be made before the toffee goes sticky? I used to make fruit kebabs to take as a share platter when my daughter was at Brownies etc. Made them with a marshmallow between each piece of fruit to keep the cost lower. They look amazing, are easy to eat and, EVERYONE loved them. Bonus, they're gluten free too. 😊
Genius idea bravo love it, thank you for your you tube channel and sharing your talent in food creations ❤❤❤❤❤❤❤❤❤❤❤🎉
Oooooo that's a nice idea! Good one Andy
LOVE hearing that crackling crunch at the end!
I'm currently studying in Taiwan, and these are one of my favourite street sweets!
Nice 👍
The grapes are shaped perfectly ✨✨
Ok. I’ll take one for team noob. Why didn’t you stir the sugar and water?
Stirring will make your mixture crystallize and harden it. You'll need to remelt the sugar or start all over again..
He answers this in the description under method
@@auspices999 ahhhh I see. Thank you
@@auspices999I have seen videos of other chefs saying it's ok to stir. Was that maybe for a different application which allowed for stirring?
@@rickyspanish492yeah, there's a wet method and a dry method, in which you don't need water. In the latter you need to stir constantly
Also you can add some honey to a wet method and then you can stir, cause honey would stop crystallization
Beautiful snack, beautiful things.
Looks yummy
That was a gnarly “Nuuuuhhhh Sike”
Looks awesome Andy!✨
Andy your food is GREAT!! Please make Mexican mole next! The people need delicious Mexican food!!! 🇲🇽 🍗
I remember Nick DiGiovanni did a lot of that Tanghulu back in the days, and they look absolutely stunning, shiny and delicious.
Kandierte Früchte. That's, what it's called in Germany. You can find them on every fair
So cool! Thank you for sharing!!
Tanghulu is best with a really tart fruit. It’s traditionally made with hawthorn berries, which can be hard to find in Western countries/markets, so cranberries are a good substitute. Of course, you can make it like Chef did with other fruits, but hawthorn berries are traditional 😊
I find strawberry, grapes, pineapple works just as delicious. Maybe western pears as well? It’s better with fruit less sweet
Oh yes! This is my all time favorite! Still love it even though I’m 34. The traditional hawthorn berries are the best! But I wouldn’t say no to other fruits !! Such fun snack for party as well
As a Chinese person i would say this is approved but, i would recommend using sancha its a traditional fruit from china its what they use mostly but im not telling you what to use the fruits your using is also good too.
Can’t help but notice the amount of good stuff in the pineapple that gets wasted by chopping it like this.
Glorious! Yummo!❤
My favorite street food for dessert.😊
Wow 😮
Hold up.. that transition at 0:18 was smooth af 😮 love your videos!
What are those darker green fruit? Are those grapes?
Kiwi berries
Dark Grapician. 2500 attack.
@@NeiltheDealIt stands no chance against my Blueberry Eyes White Dragonfruit, Yugi!
@@DuploBone It’s over, Kaibanana!
Would love to see you make Authentic Peshawari Chapli Kebab (from Peshawar, Pakistan)
Its beef patty fried in Beef Fat.
The taste is mesmerizing❤
This is sooo good kiwis is my favorite 😊
Great editing oh and the snacks look yummy as well
Super common in China, when I was touring there, I saw A LOT of street vendors selling these. Super good
I have never heard of or seen this. Now this is something I definitely want to yry soon. With strawberries. I love strawberries.
Oh my! What a surprise from gourmet cook with classy dining, heading to go to Englewood.
Mashed peas and Irish stew. Martabak manis
Finally seeing a real chef do this. Tired of all the TT chefs microwaving the sugar. Smh
I fundamentally dislike this.
You’re making something healthy and tasty into something that’s just tasty.
One of each fruit on a skewer would have made me so happy! 😋
Never seen the pineapple one.. interesting..
Wow.. those look so yummy. 😊
Ok, now I've got a new dessert for my daughter to try
nice fruit crunch 😊
Hey Andy! A few days ago I asked if you could maybe someday make Kottu Roti from Sri Lanka. Any chance you will? 😊
Andy and Babe are hands down, one of the coolest couples on the net!!!
PLEASE could you share the full recipe of this! This is something I have always wanted to try (also can you use British haws with this recipe?)
Oooh, I'm gonna make this! Thnx for the recipe idea!😊 💡
What if you made fizzy grapes/fruit and then applied the tanghulu method afterwards? Not sure if it'll be good but very curious to know...
Cool looks yummy 😋
As a strawberry, I can confirm Andy's method is correct
Thanks for using sweet, ripe and yellow pineapples. I’m tired of seeing green exterior white interior pineapples in cooking videos. 😊
Superb 👌🏼
We had these in China 2009 new year! So yummy!
Watching you make this makes me so sad I'm so allergic to pineapple...❤
Reminds me of Toffee Apples when I was a kid....They look delicious chef.....👍
Same idea! We Chinese didn’t really have a culture of dairy products, so it’s always straight up sugar ! But I would love a nice piece of toffee!
Out of curiosity, what temp are you supposed to bring the sugar up to, how long are you supposed to put the fruit in the sugar, how long are you supposed to wait until you put it in the water, how long are you supposed to leave it in the water, and are you supposed to let it dry, if so, how and how long? If someone could answer these, I’d appreciate it! 😊😊😊
There's 3 stages to sugar. I dont remember exactly what temp you have to bring it to, to have the right consistency. After u dip it u shock it asap it'll create the shell
Had something similar in Portugal last year single red grapes in on a stick in brittle caramel best snack ever kept going back for more and more
My daughter (8) ,was asking me for a while to make her this fruit delight, thank you for the video ❤
remember don't let her stay around you when you are making this
hot melted sugar isn't kidding to a kid
How far ahead can you make these , can you make them the day before or do they need to be made and eaten the same day
Cool video but it has too few cuts, can you add some more in the next one??
I don't eat fruits but it looks delicious
keep those strawberry tops, very healthy!!
Yep. Definitely going to try this one out. Thanks mate
Yuuuummmm
Sorry if it’s a dumb question, but what was up with the wood spoon? Why not use it in that scenario?
Man, chef Andy knows everything.
I love the way he says psych, like we know what he’s talking about 🤣🤣🤣🤣🤣
Is this a candied pineapple et al recipe? OMW yes please!
Andy and Babe have gotten on such the same wavelength that he now knows what she wants psychically!
I love it!.I love all your videos.
hes one of the only people on youtube ive seen get this right. everyone else only skewers 1 or 2 fruits. its supposed to be 4 every time, otherwise its not tanghulu
Simple candied fruits
That's Cool!
Can we just all appreciate how he french revolutioned that pineapple by ripping its head off with his bare hands?!
They remind me of toffee apples, only less heavy on the toffee. I've heard these are yummy. they look good.
What if we add a sour component like some citric acid powder to the caramel coat for a sweet and sour combination??😋
Yum😊
Ok sir I've got a CHALLENGE for you. You are always cooking amazing dishes from all over the world. So could you please maybe one cook dish from my country? It's called "bryndzové halušky" and I've never seen any foreigner cook it, and I'm sure you'd love them. ❤
If you noticed this, thank you for reading.😊
andy you are the goat!
Some absoluteley gorgous grapes
Looks like that would be an awesome dessert after some chitterlings! 😊🙏
Which fruit is the green one (not the grapes)?
I’m wondering this too! Someone said it might be kiwi berries?
Just a question, why shouldn’t you stir the sugar?
Crystallization
Are they suitable to take to friends? Do they stay hard sugary coated?
What was that fruit which looked like another green grape but wasn't a green grape??
It's grape.
Could be kiwi berries. Quite nice
@@NuttyV2 it isn't 💀 look closely. There's grape and then there's another thing that has a deeper green tone, kinda like unripe mango or unripe ciruela
@@patriciasiu5164 oooh! Looked it on Google and it actually does look like kiwi berries. I didn't even knew these existed, thanks!
@@avaf02 my bad
Ah Andy does wash his fresh produce ❤❤❤
❤Nowadays it’s been so popular in Korea ❤ your videos always make me so hungry
So cool!
Just tried it. Warm fruit, it turns out, is an ick for me.
If you want to make it more authentic you could try it with hawthorn sugar and have an odd number of fruit pieces :)
Am I the only one that hears Camptown Races when he chops up the pineapple?
He is the best
You must try it with the real Hulu!! It is a sour fruit that is so hard to buy, and a good combination with sugar
Unpopular opinion but I feel like this totally messes up perfectly good fruit
Just a doubt from which asian country does tanghulu originated from....🤔🤔❤️🤞
candied fruits ..wow .. good job chef .. be a better job if my request for Sopa de Albondigas happened ..ever! just requesting again