Q1: Why is my tanghulu sticky and sticking to my teeth?
A1: The syrup never reached the hard crack stage (300°F, 310°F). It was likely pulled at the soft crack stage (270°F, 285°F). You must boil the syrup longer until a test drop snaps cleanly in ice water.
Q2: Can I store homemade tanghulu in the refrigerator overnight?
A2: No. Refrigerators are humid environments, and sugar is naturally hygroscopic, meaning it absorbs moisture from the air. Within two to three hours, a crisp shell will turn syrupy and weep. Tanghulu should be enjoyed within an hour of dipping.
Q3: What can I use as a corn syrup substitute if I don't have any?
A3: Add 1/4 teaspoon of freshly squeezed lemon juice, rice syrup, or a pinch of cream of tartar per cup of granulated sugar. The acid breaks sucrose down into invert sugars, which prevents crystallization.
Q4: Why did my hot sugar turn cloudy and grainy while boiling?
A4: The mixture was stirred while boiling, or stray sugar crystals along the rim seeded premature crystallization. Dissolve the sugar thoroughly before heating, brush the inside walls of the pot with a wet pastry brush if needed, and never stir boiling syrup.
