Dark yellow color, opaque, oily texture, with a very strong peanut flavor and milk flavor.

Peanut butter fudge practice:

1. sugar, caramel or honey and 150 grams of water together in a pot, heating and boiling to 125 degrees, add lard and peanut butter, and use a long-handled spatula to quickly shovel and mix evenly.

2. Continue to simmer for a few moments, mix the milk powder and fried flour, through the sieve into the sugar cold water with the hand to detect softness and hardness, immediately cease fire.

3. Pour the syrup on the stone plate, a little cool, with a wooden roller rolled flat, you can use a knife to cut strips and cut pieces.

Hawthorn fudge practice:

1. Wash the red fruit, put in the steamer and steam for 15-20 minutes, until the steam through the soft until cooled down, wipe down the red fruit meat, remove the kernel, add the sugar in the pulp, heat and stir to dissolve (can not be more than cooking), made of red fruit sauce.

2. Dissolve sugar with water, heat and simmer to 136-140 degrees (and then try, such as sugar knocking, hard and brittle, it means that the sugar boiled well), and then pour the red fruit sauce into the mix, and then reheat to the edge of the pan with fine bubbles can be.

3. Boiled sugar poured on a cold plate to cool, quickly condensed, and then cut into pieces, each piece of sugar put a peanut nut on the more beautiful and delicious.