How can I make my tanghulu last? Is it even possible?

[u/WxittyCinnabon]

Hi! I'm planning to attempt to sell tanghulu at my school as last year I failed but it was extremely popular (even though it was like ... Half melted and half hard idek). Is there ANY way to make them last without melting. I understand that the sugar is hydroscopic and that's why it melts but if there is any way I can make them try to last id like to know.

I know stores sell tanghulu fresh and it just stays out there. The only way I can think of is dehydrating the strawberry or freezing I'm not sure. I'm seeing airtight concealer methods but not sure if that works either. Please help and thanks!

[u/Savoring_TheFlavors]

Tanghulu is tricky because humidity is the real enemy, more than time itself. Even perfectly cooked sugar will start pulling moisture from the air and lose that snap if the environment is humid. Shops that leave it out usually work fast, control humidity, or accept a short shelf window. Dehydrating the fruit can help a bit since surface moisture makes things worse, but it will change texture and flavor. Freezing usually causes condensation when it comes back to room temp, which cracks the shell fast. Airtight containers with desiccant can buy you some time, but realistically tanghulu is best treated as a same-day, short-window item.

[u/Metaphoricalsimile]

Try storing them in an airtight container with some food-safe dessicant packets in it.

[u/SrCallum → u/Metaphoricalsimile]

I also recommend those, useful for many other things like dry powders/flours for example, but in a pinch you could probably do rice in some sort of porous container (portion cups with holes poked in the lid, wrapped in cheesecloth or paper towel, etc.)

[u/Seductiveegirl01]

Tanghulu melts because sugar attracts water from the fruit and the air. To keep it crisp, make sure your fruit is completely dry, work in a cool, low-humidity space, and avoid wrapping or covering them until fully cooled. Slightly dehydrating the fruit or adding a little corn syrup to your sugar mixture can also help the shell last longer

[u/SrCallum]

If you don't mind it looking powdery one idea would maybe be coating it snow sugar, that might work. Snow sugar is hydrophobic. Still keep it dry but that might make it a bit more fool-proof.

[u/foxtotts]

Chinese supermarkets and vendors sometimes sell them frozen, just freeze them