Hawthorn 500g

Rock sugar 250g

Water 250g

A few drops of white vinegar

Methods/steps

Wash the hawthorn, dry the excess water with a paper towel, and be sure to dry it, otherwise it will affect the anti-sand effect at the back.

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Add water to the white sugar, and cook it until it boils. During this period, be sure to keep stirring.

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When it boils to a big bubble, turn to a low heat, and then keep stirring.

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Keep stirring for about 7 minutes, the syrup will become thick and small bubbles will appear. At this time, put a few drops of white vinegar and stir well, then turn off the heat.

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Wait for it to cool, because if it is not cooled, it will be too hot. When the hawthorn falls down, it will crack the skin and produce water, which will affect the anti-sand. Wait until there are no bubbles on the surface, and transparent syrup will appear. If the syrup is milky white at this time, it is that the syrup has survived.

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At this time, after pouring the hawthorn, continue to stir, and keep turning. At first, it will be very sticky and thin. Don't worry, just continue to stir, and the syrup will become thicker and whiter until the surface of each hawthorn is covered with frosting sugar.

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Isn't it beautiful?

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Eat one, sweet and sour.