Microwave KANZI\u00ae Apple Tanghulu<\/h1><\/div>![](\"https:\/\/archive.kanziapple.com\/wp-content\/uploads\/2024\/05\/Microwave-KANZI\u00ae-Apple-Tanghulu-scaled.jpg\" "\\"Microwave")
<\/span><\/div><\/div><\/div>INGREDIENTS<\/h2><\/div>- <\/i><\/span>\n
1 cup white sugar<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
\u00bd cup water<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
2 medium KANZI\u00ae apples, skin on, cored, and cut into approximately 6 wedges each<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
Ice cubes and water<\/p>\n<\/div><\/li><\/ul><\/div><\/div>
INSTRUCTIONS<\/h2><\/div>Serves 12*<\/p>\n
\n- Prepare the apples \u2013 pat wedges dry with paper towels and thread one wedge onto the end of a bamboo skewer.<\/li>\n
- Add sugar and water to a large microwave safe jug** (no need to combine).<\/li>\n
- Microwave on high for 1 minute, watching closely to ensure the mixture does not bubble over or burn.<\/li>\n
- Meanwhile, prepare a medium bowl with ice water.<\/li>\n
- Continue to microwave the sugar in 30 second bursts until the liquid is a pale amber colour.<\/li>\n
- To test readiness for tanghulu, dip the end of a bamboo skewer into the sugar syrup and then immediately into the ice water. The sugar should harden and be crunchy when bitten. If it is still chewy at all, or sticks to your teeth, microwave for another 30 seconds.<\/li>\n
- When sugar is ready, work quickly and carefully dip each skewered apple wedge in the sugar syrup, rotating the skewer to evenly coat.<\/li>\n
- Allow the sugar to drip off the fruit briefly before dipping in the ice water for 2-4 seconds to allow the sugar mixture to harden. Place on a lined baking tray and\/or serve immediately.<\/li>\n<\/ol>\n
Notes <\/strong><\/p>\n*<\/sup>It is much easier to make tanghulu with a larger amount of sugar, however, if you are wanting to try a single serving, use 4 tbsp of sugar and 2 tbsp water (2:1 sugar to water ratio). Use a large enough jug to avoid overflowing.<\/p>\n**<\/sup>I recommend using a large jug to prevent the sugar mixture from bubbling and overflowing in your microwave. A jug with a handle is easier to manoeuvre while hot, although a microwave-safe bowl will work too. Just be cautious as it will be very hot.<\/p>\n<\/div><\/div><\/div><\/div><\/div>SIMILAR RECIPIES<\/h2><\/div>
<\/span><\/div><\/div><\/div>INGREDIENTS<\/h2><\/div>- <\/i><\/span>\n
1 cup white sugar<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
\u00bd cup water<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
2 medium KANZI\u00ae apples, skin on, cored, and cut into approximately 6 wedges each<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
Ice cubes and water<\/p>\n<\/div><\/li><\/ul><\/div><\/div>
INSTRUCTIONS<\/h2><\/div>Serves 12*<\/p>\n
\n- Prepare the apples \u2013 pat wedges dry with paper towels and thread one wedge onto the end of a bamboo skewer.<\/li>\n
- Add sugar and water to a large microwave safe jug** (no need to combine).<\/li>\n
- Microwave on high for 1 minute, watching closely to ensure the mixture does not bubble over or burn.<\/li>\n
- Meanwhile, prepare a medium bowl with ice water.<\/li>\n
- Continue to microwave the sugar in 30 second bursts until the liquid is a pale amber colour.<\/li>\n
- To test readiness for tanghulu, dip the end of a bamboo skewer into the sugar syrup and then immediately into the ice water. The sugar should harden and be crunchy when bitten. If it is still chewy at all, or sticks to your teeth, microwave for another 30 seconds.<\/li>\n
- When sugar is ready, work quickly and carefully dip each skewered apple wedge in the sugar syrup, rotating the skewer to evenly coat.<\/li>\n
- Allow the sugar to drip off the fruit briefly before dipping in the ice water for 2-4 seconds to allow the sugar mixture to harden. Place on a lined baking tray and\/or serve immediately.<\/li>\n<\/ol>\n
Notes <\/strong><\/p>\n*<\/sup>It is much easier to make tanghulu with a larger amount of sugar, however, if you are wanting to try a single serving, use 4 tbsp of sugar and 2 tbsp water (2:1 sugar to water ratio). Use a large enough jug to avoid overflowing.<\/p>\n**<\/sup>I recommend using a large jug to prevent the sugar mixture from bubbling and overflowing in your microwave. A jug with a handle is easier to manoeuvre while hot, although a microwave-safe bowl will work too. Just be cautious as it will be very hot.<\/p>\n<\/div><\/div><\/div><\/div><\/div>SIMILAR RECIPIES<\/h2><\/div>
1 cup white sugar<\/p>\n<\/div><\/li>
\u00bd cup water<\/p>\n<\/div><\/li>
2 medium KANZI\u00ae apples, skin on, cored, and cut into approximately 6 wedges each<\/p>\n<\/div><\/li>
Ice cubes and water<\/p>\n<\/div><\/li><\/ul><\/div><\/div>
INSTRUCTIONS<\/h2><\/div>Serves 12*<\/p>\n
\n- Prepare the apples \u2013 pat wedges dry with paper towels and thread one wedge onto the end of a bamboo skewer.<\/li>\n
- Add sugar and water to a large microwave safe jug** (no need to combine).<\/li>\n
- Microwave on high for 1 minute, watching closely to ensure the mixture does not bubble over or burn.<\/li>\n
- Meanwhile, prepare a medium bowl with ice water.<\/li>\n
- Continue to microwave the sugar in 30 second bursts until the liquid is a pale amber colour.<\/li>\n
- To test readiness for tanghulu, dip the end of a bamboo skewer into the sugar syrup and then immediately into the ice water. The sugar should harden and be crunchy when bitten. If it is still chewy at all, or sticks to your teeth, microwave for another 30 seconds.<\/li>\n
- When sugar is ready, work quickly and carefully dip each skewered apple wedge in the sugar syrup, rotating the skewer to evenly coat.<\/li>\n
- Allow the sugar to drip off the fruit briefly before dipping in the ice water for 2-4 seconds to allow the sugar mixture to harden. Place on a lined baking tray and\/or serve immediately.<\/li>\n<\/ol>\n
Notes <\/strong><\/p>\n*<\/sup>It is much easier to make tanghulu with a larger amount of sugar, however, if you are wanting to try a single serving, use 4 tbsp of sugar and 2 tbsp water (2:1 sugar to water ratio). Use a large enough jug to avoid overflowing.<\/p>\n**<\/sup>I recommend using a large jug to prevent the sugar mixture from bubbling and overflowing in your microwave. A jug with a handle is easier to manoeuvre while hot, although a microwave-safe bowl will work too. Just be cautious as it will be very hot.<\/p>\n<\/div><\/div><\/div><\/div><\/div>SIMILAR RECIPIES<\/h2><\/div>
Serves 12*<\/p>\n
- \n
- Prepare the apples \u2013 pat wedges dry with paper towels and thread one wedge onto the end of a bamboo skewer.<\/li>\n
- Add sugar and water to a large microwave safe jug** (no need to combine).<\/li>\n
- Microwave on high for 1 minute, watching closely to ensure the mixture does not bubble over or burn.<\/li>\n
- Meanwhile, prepare a medium bowl with ice water.<\/li>\n
- Continue to microwave the sugar in 30 second bursts until the liquid is a pale amber colour.<\/li>\n
- To test readiness for tanghulu, dip the end of a bamboo skewer into the sugar syrup and then immediately into the ice water. The sugar should harden and be crunchy when bitten. If it is still chewy at all, or sticks to your teeth, microwave for another 30 seconds.<\/li>\n
- When sugar is ready, work quickly and carefully dip each skewered apple wedge in the sugar syrup, rotating the skewer to evenly coat.<\/li>\n
- Allow the sugar to drip off the fruit briefly before dipping in the ice water for 2-4 seconds to allow the sugar mixture to harden. Place on a lined baking tray and\/or serve immediately.<\/li>\n<\/ol>\n
Notes <\/strong><\/p>\n
*<\/sup>It is much easier to make tanghulu with a larger amount of sugar, however, if you are wanting to try a single serving, use 4 tbsp of sugar and 2 tbsp water (2:1 sugar to water ratio). Use a large enough jug to avoid overflowing.<\/p>\n
**<\/sup>I recommend using a large jug to prevent the sugar mixture from bubbling and overflowing in your microwave. A jug with a handle is easier to manoeuvre while hot, although a microwave-safe bowl will work too. Just be cautious as it will be very hot.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
SIMILAR RECIPIES<\/h2><\/div>