How to Make Orange Tanghulu

If you’ve been yearning for a unique twist on the traditional tanghulu, incorporating the vibrant zest of oranges might just be your next culinary venture. This guide walks you through crafting orange tanghulu, a delightful treat that combines the crisp sweetness of candied sugar with the refreshing tang of citrus.

Ingredients

To kick off your orange tanghulu making, gather the following ingredients:

• Oranges: 4 medium-sized, choose ones with firm skin
• Granulated sugar: 2 cups
• Water: 1/2 cup
• Corn syrup: 2 tablespoons
• Bamboo skewers: 8-10

Equipment

• Saucepan
• Thermometer
• Baking sheet
• Parchment paper

Step-by-Step Instructions

Step 1: Prepare the Oranges

1. Thoroughly wash the oranges to remove any pesticides and waxes. Dry them completely.
2. Peel the oranges, removing as much of the pith (the white part) as possible as it can impart bitterness.
3. Segment the oranges by cutting between the membranes to release individual slices. This technique keeps the slices intact and juiceless, which is ideal for coating.
4. Carefully insert skewers into each orange slice at one end. Set aside.

Step 2: Set Up Your Coating Station

1. Line a baking sheet with parchment paper. This is where you’ll place the coated orange slices.
2. Place a saucepan on the stove and have your thermometer ready for the sugar syrup.

Step 3: Make the Sugar Syrup

1. Combine the granulated sugar, water, and corn syrup in the saucepan.
2. Cook over medium heat, stirring until the sugar dissolves.
3. Once the sugar is dissolved, stop stirring and let the mixture boil. Insert your thermometer.
4. Cook the syrup until it reaches the hard crack stage (300°F to 310°F). This stage is crucial as it ensures the syrup will harden quickly when cooled, creating the classic crisp shell.

Step 4: Dip the Oranges in Syrup

1. Once your syrup reaches the hard crack stage, remove it from heat immediately to prevent it from darkening.
2. Dip each orange slice into the hot syrup, ensuring it’s completely coated.
3. Let the excess syrup drip off, then place the slice on the parchment paper to harden. Work quickly as the syrup cools and thickens fast.

Step 5: Cooling and Serving

1. Allow the tanghulu to cool completely at room temperature. This should take about 15-20 minutes.
2. Once hardened, your orange tanghulu is ready to serve. Enjoy it as a sweet snack or as part of a dessert platter.

Tips for Perfect Orange Tanghulu

• Temperature Precision: Keeping an eye on the temperature of your sugar syrup is vital. Too low, and the syrup won’t harden; too high, and it could turn bitter.
• Quick Dipping: The quicker you can dip and set the orange slices, the better the coating will set without crystallizing.
• Serving Suggestion: Serve immediately or store in an airtight container separated by parchment layers to prevent sticking.

Common Mistakes to Avoid

• Skipping the Thermometer: Not using a thermometer can lead to a syrup that doesn’t set properly.
• Overhandling the Slices: Handle the orange slices gently to keep them intact during skewering and dipping.

This delightful twist on tanghulu not only offers a stunning visual dessert but also packs a punch of fresh orange flavor, ideal for any season. Whether you’re a seasoned cook or a novice in the kitchen, making orange tanghulu promises an enjoyable experience and a tasty result. Happy cooking!