TANGHULU 冰糖葫芦 Recipe - crunchy edible glass candy-coated strawberries FAILS included 

Emmy is the pure mom of RU-vid

“Out of failure comes success, and it makes that success all the sweeter.” My new favorite Emmy quote.

Her son is so lucky, mom always makes something new that he can sample

I love how she shows her fails as well as the successes. Makes me feel better about my colossal screwups while trying new things.😉

As a candy maker, one major rule to remember is never do it on humid, rainy days. Your candy will not set and will be soft and mushy. However, can't wait to try this recipe. It never occurred to me to "amp up" nature's candy! Looks beautiful too.

Emmy.... Did you just call clear things sexy?

I love when you talk about failing. When we dont fail, we dont realize how great it is when we accomplish. Thanks for the reminder!

couple of years late, but pastry chef here offering some top tips: - stirring sugar syrup during the boiling stage (or subsequently) will crystallise the sugar - NEVER stir sugar syrups or caramels. if you need to mix it, swirl the pot, but do not introduce any foreign objects to the mixture - the second mixture wasn't heating faster because of the cornflour, it was because the water content was significantly lower. water cannot reach a temperature above boiling point/100 degrees Celsius (Australian metrics, sorry!), so until all of the water has evaporated from the syrup, it will stay relatively cold. more water in a sugar syrup = longer cook time/longer evaporation process, less water = faster cook time. hope this is informative!

When you started pouring it over the strawberries and back into the pot, you agitated the sugar in some way that caused sucrose to crystallise, making the grainy texture of the sugar mix. The mix is essentially unusable and irreparable, and should be discarded. To avoid this from happening, some steps can be taken: Replace some of the sugar with corn syrup (glucose syrup), which is a thick clear liquid that doesn’t crystallise on its own Stop stirring once the sugar is all dissolved to prevent splashing that may send sugar water to the sides of the pot (which will dry up and for, a small crystal that may fall in and make the rest crystallise, ruining the batch With a wet pastry brush, occasionally brush the sides of the pot to dissolve and wash away any sugar on the side of the pot Douse your strawberries over parchment, not the pot, as the constant dripping can agitate the mix and make it crystallise Alternatively, tilt the pot and gently dip/rotate the clean and dry strawberries in the hot sugar (and let them drip over parchment to make sure the layer of sugar is thin)

Here's a tip from a chef in training, when you're doing sugar works (caramel, broken candy shards, decorating caramel, etc.) Dont stir the mixture. If you want the sugar to dissolve stir before turning on the heat then leave it alone. Also have a pastry brush with a bowl of water to brush the sugar off the sides for it wont burn and leave bits in your mixture. However if you do need to stir move the saucepan and swirl it cautiously and slowly. P.S. I hope my advice helps you in the future and I love your videos. :)

It grained up. Needs acid. Lemon juice or Cream of tartare . Glucose or corn syrup helps too. Stop stirring it. Cover and boil.

Ah my specialty sugar syrups!! Even though this was 2 years ago, my first tidbit of advice is always put your water first. This helps avoid the brushing down the sides and just makes life go smoother. Second. Add an acid, i like lemon juice but vinegar will work as well. The acid helps prevent crystalization. More than likely what happened in your pot was your syrup boiled away the water and had only sugar left, happened to find a granular of sugar and just built from there. To fix it at that stage may be a little difficult, but add some water and boil to your temp again. Basically you had too much sugar to water in the beginning and it crystralized. It's happened to me one to many times. Ah and corn syrup is an invert sugar so it will help increase your sugar sucess.

I would rather eat these at a fair than a candy apple 😍

I like how you include 'fails'. It shows that you are determined to produce amazing videos

To get that glassy, crunchy texture, I add a table spoon of vinegar to the sugar and water. The vinegar smell will go away.

Me: *didnt know she lives in japan* Me 50 seconds later: Reads youtube name after years of watching her* *facepalms*

You left it cooking. When it reaches the proper temp you must remove it. Humidity does effect backing. It's *never* a good idea to make candy in humid weather

I love how you don’t just end the video at your “failure” and how you keep trying n bring us along on the process..that’s what makes you such an amazing creator!! A++

She’s so passionate about these things it’s so cute lmaoo what a pure soul

"Bc I'm vertically challenged " lol. Me too Emmy, me too

my heart skipped when she didn’t add light corn syrup, my heart hurt when she left it on the stove, i finally died when she started mixing it.

You also should *wash the sides of the pan down with a brush dipped in water, to make sure there are no crystals of sugar on the sides, that could cause your mixture to crystallize like your first attempted! Hope this helps!

SHE KEEPS BEES 😭😭 I LOVE YOU SO MUCH MAMA EMMY

i’ve made tanghulu about twice and i’m learning so much from this video. like i was taking each strawberry and putting my whole hand in the pot of boiling syrup

Do this with raspberries. Delicious.

I think it might've been the sides of the pan that started the crystalization! I remember seeing in a few videos, pastry chefs would wash down the sides of the pan to keep crystals from forming... I think. I'm not an expert, so don't quote me!

I like how she chews with her mouth close. Well-mannered person.

Emmy is the ONLY person I don’t mind and actually enjoy hearing her eat. It’s kind of adorable ^_^ Love your* vids, Emmy 😇

12:50 she did not expect that crunch 😂

I really love the casual mention of ASMR on a completely different kind of channel, with no mocking to be found. ASMR helped me when I couldn't afford therapy; it was a survival method against anxiety attacks and helped me deal with insomnia. Thanks for being open-minded, Emmy.

Emmy: stirring Me: NOOOOOOOOOO How didn't she read that when researching, it seems that most recipies have that in caps.

My teacher watches you and we watched this in class

Hi Emmy! I might have a few tips, tricks, and some info that should hopefully help you understand some of the ways that candy making can go south. One big thing that helps with candy making is not stirring the pot once you turn on the heat. Some undissolved sugar crystals can either stay on your utensil, or begin to form between stirs. Those bits of sugar act as what's called a "seed" crystal which essentially jump-starts a massive crystal forming frenzy, and can seize your batch of candy. The best ways to avoid that scenario are to avoid stirring the mixture, and to use a brush to brush down the sides of the pot with water to rinse any rogue sugar off of the walls of your pot, and prevent crystals from forming. The act of boiling of the sugar alone should agitate the mixture enough to combine everything. On the subject of why the second recipe came to temperature more quickly, the thing that really helped me understand how candy will heat up is to remember that water boils at 212°, and it can't exceed that temperature unless the air pressure is increased(eg. what makes those instant pots and pressure cookers cook food more quickly). As a result, your mixture will hover around that temp until most of the water has boiled off, then it will rise very quickly to your final temp. So, since that second recipe used less water, there's less water to boil off before the temperature can start that rapid climb. You have to be careful though, because "rapid climb" is a bit of an understatement. At that point, less than a minute of heating can mean the difference between a lovely pot of potential hard candy, and a burned, dark brown pot of despair. Hopefully this helps you more fully understand the candy making process, so you don't get quite as frustrated from here on out. On another note, I love your videos and the way you let your personality really shine through them. Keep doing what makes you happy, and people will follow. 🙂

Avoid stiring sugar once it boils

I've actually made this by accident one time. I was going for a candied strawberry, and it ended up being encased in this gorgeous completely clear candy shell.They were amazing :D Next time it will be on purpose. Thank you for sharing this loveliness with us. :)

🙋🏿‍♀️ former candy maker, looks like there's sugar crystals still on the side of the pot, this 👏🏿 will👏🏿crystallize👏🏿your👏🏿mixture. Solutions would be to fully mix it before boiling & DO NOT TOUCH IT again until it's up to temp. Or, keep a wet brush nearby to wash the sides of the pot. Humidity& rain does play a factor also, air pressure inside differs from air pressures outside. If someone opens a door or window it'll potentially mess up your candy. More moisture is in the air from outside. Solution: a/c.

“Not perturbed, not perturbed, HAPPY!” This is why I love Emmy

I wonder how this would taste on pineapple or mango. 😋 Love your videos Emmy!!

Oh- that crunch was so satisfying at the end! Emmy has such a lucky family ! She's so sweet and talented - always cooking something interesting and delicious !

These tanghulu are best in cold weather, when I was little I always saw street vendors sell them outside while it’s snowing. It helps the candied coating not melt and it tastes really awesome chilled.

Do NOT STIR the sugar it makes it crystallise

I always tell my kids, "it's not failure, it's learning and growing". Those look so awesome; rock on for not giving up.

I think she is too cute! This is the second video...and I love how real she is.

Whenever I can’t sleep, I always watch Emmy videos, her voice is so calming and soothing that it just soothes me into sleep 😴😴

Disney's Epcot sells the strawberry version during the Flower And Garden Festival in the spring, and whenever I go I always get them! Their version also has sesame seeds on them as well.

I had tanghulu at the ice festival in Harbin, China when I was a teenager!! This totally brings me back. It was about -20F and the haw berries were frozen SOLID. So not only was it a crunchy glass-exterior, it was that amazing creamy-crystallized frozen fruit texture on the inside. Unforgettable!

I absolutely love how thorough you are with every single one of your videos, even if it's something you're trying for the first time you still get very descriptive and it's extremely helpful!!

I will always watch the last few seconds of Emmy's videos.

The problem is crystallization probably from the stirring. You can stop that from happening by swirling instead of stirring, using a damp pastry brush to get any crystals off the inside sides, or as soon as the syrup starts to boil cover with the lid for 1 minute and the condensation will alleviate any crystals.

Pigtails are adorable on you, Em :).

I've been watching her for ages and she's so cute and pure and just such a lovely person. She's so positive, it puts a smile on my face!

Love that you showed all the failed attempts so I can learn from it. Thanks!

We have something similar in Germany, its an apple covered in red sugar syrup. It is called "Liebesapfel", which translates to "apple of love", and is typically sold on christmas markets - and its delicious :-)

This coating is great on grapes too, seedless of course. Glad to see you included the mistakes too! 😂

I love seeing you fail and then try again and the pure joy on your face when you succeed. Your curiosity for food and trying new things is amazing.

When you said “We should fail more often it is how we learn” something in my soul chimed.

Emmy you’re an inspiration to me. Lately I’ve been having some hard times I was laid off from a dream job and haven’t had much luck looking for work. My depressions come back and I’m feeling more and more spiteful and angry at the world and hateful towards myself. But every time I watch your videos you have such an aura of positivity i can’t help but smile. Even when things don’t go as planned or you screw something up you don’t let it phase you much and laugh it off you don’t get down or discouraged or angry and you don’t give up. I’m trying my best to be more like you and take things in stride with a smile even if they don’t work out. I get the feeling you always feel like things will be alright which makes me start to believe it. I Just wanted to say thanks Emmy, you’re unwavering positivity inspires me to keep my chin up and helps me feel a little bit of happiness and hope like a little light providing some brightness when I’m feeling really dark. I feel the wind in my sails again.

It’s crystallizing! Crystallization happens when imperfections get into the cooked sugar. It’s a chain reaction; once one crystal forms it can ruin the whole pot. You can help prevent this by adding some lemon juice to the sugar before cooking and by brushing the sides of the pot with a little paint brush dipped in water to get rid of the crystallized sugar up the sides. Water actually helps stop crystallization :)

12:50 I CANNOT get enough of your freeze frames....your expressions are so honest.

Lol that was the loudest crunch ive ever heard. I was worried you were fighting back pain when you mentioned it was crunchy and "glass-shattering crisp" 😱. Were you okay after eating that? 🙏❤

When making syrup just make sure the glass part of your thermometer *DOES NOT* touch the bottom of the kettle

You must wash down the inner sides of the pan with a wet brush as the sugar is heating to dissolve any remaining sugar crystals, which can leech into the melted sugar and trigger crystallization, which is what happened in the first attempt

And now I have to do this with cranberries for Christmas! Thank you for the idea!

13:57 omg her face of happiness was SO cute 😭

It crystalized. I`m glad this happened. Now you are getting to learn more about sugar. :) Love your channel! PS: PLEASE DO NOT STIR THE SUGAR 😂

Can you do a seafood boil? That would be soooo interesting.

Your videos are always so satisfying. Thanks for another great post. ❤️❤️❤️

Ive literally been watching emmy since her early youtube days and she honestly hasnt aged even a bit

You could have used your home harvested honey in place of the corn syrup; it works well. Two things I noticed that I've always understood were a no-no when making boiled sugars are that you were stirring- I was taught not to once you had the sugar melted and that your sugar thermometer seemed to be touching the bottom of your pan. This will give a false reading because the reading is for the pan and not the liquid in the pan. Sometime if you really want to go insane, try making homemade marshmallows- you'll need a stand mixer for that. The King Arthur flour website actually has the easiest to follow recipe for that.

Emmy makes the best food on this channel . Love the videos and keep up with the awesome progress you’ve made . ❤️❤️❤️❤️❤️

That satisfying crunch sound got me tingling 🤤

As I said originally....if baking is a science, candy making is theoretical physics! Great job Emmy!

Am I the only one that thinks her voice and speaking manner is sooooo soothing? I love listening to you speak Emmy ❤️ your videos are so pure ❤️

I love that you don't give up when you fail. You keep going and it's a great encouragement!!

I don't remember if you did this: pat the strawberries with paoer towel to dry. I do this again once they are skewered just before I begin to dip to dry up any weeping that may have occured or any juice that escaped while being skewered. This will help the syrup to stick well & easily coat the entire fruit with minimal coaxing. This little step also prevents juice/water from getting unto the syrup during this step. Another trick is ensuring your fruit is room temp. If not, the syrup that drips back into the pot will be cool and react with the hot liquid. Stoked to read other suggestions to up my candy making game. Thank you so much for sharing. I stumbled onto one of your fruity fruits videos and have been binging ever since. :-)

I think the water from the berries might have gotten into the sugar mixture. I'm not sure if it'll help in the future, but the few times I've made sugar glass I've always added some cream of tartar to help it be more clear once it sets.

Never stir the mix when making syrup, just swirl the pan.

OMG that mighty crunch with the successful batch! It's a delight to see you so happy when the recipe works ♥ Good job!

I just made this and actually almost cut my mouth on the candy... 😳 edit: delicious tho

You looked absolutely giddy when you bit into the second batch.

It is very common in germany as well. Mainly used for apples at fairs, they are called ‘liebesäpfel‘ which means love apples. It is also delicious with grapes!

I love how you talk and how you deliver your words..seems very nice

Your videos make me happy because when I’m trying not to wake anyone up at midnight while watching videos I know you won’t scream :) ur so nice and calm!!

i always appreciate when you include the fails

That crunch tho so satisfying!

All these videos give me lowkey ASMR vibes.. that crunch 😭✨

Love the crackling crunch sound! Those look so delicious.

Occasionally wipe the sides of the pot but resist the desire to stir!

When you make something like this or candy apples, you need to use non-stick parchment paper to put it on. A lot of people would tell you to use wax paper, but that sticks really badly and is impossible to remove. The non-stick parchment paper has silicone in it and works way better.

Always,always love your videos and this one was no exception!

I’ve been binge watching your videos since 6pm. It is now going on 3am and I still can’t get enough!

Those are beautiful! I think I may actually make this. Thank you for including your fails, seeing the difficulties that you have help when I'm cooking and hit a wall. That way I can see where I've gone wrong!

Emmy your sweeter than any candy♡♡

LOVED this video Emmy thank u for this

I cant wait to make these! Emmy you are the best!

This comment section is the best! I love hearing about everyone’s customs!

You should ask Anne Reardon! She is the candy making expert:)! She can definitely help you!!! I feel like it’s because you continued to boil the sugar past the point you wanted as well as you were disturbing the sugar mix... maybe even the temp of your home:)? idk if I’m right haha but I tried haha!

Made these today, came out perfect. Ty!

Where have you been all my life Emmy? You are a joy to watch.

Because it can seize so easily my chef instructor didn't even stir sugar syrup, instead she swirled the whole pot- gently. Also, a laser thermometer is less likely to start crystallization.