Ingredients: 200g of boiled pear soup, 60g of mash (maltose), 200g of rock sugar, and a little lemon juice.

Steps:

1, this is all the ingredients, the simpler the ingredients, the healthier.

2. Prepare the mold and insert the paper stick.

3. Cook a pot of pear soup in advance.

4. Add 200 grams of boiled pear soup to the pot.

5. Add 200 grams of rock sugar.

6. Cook over medium and small fire, stirring while cooking.

7. When the rock sugar is basically melted, add water chestnut (maltose) and continue to cook and stir.

8. Adding a proper amount of lemon juice when the syrup starts bubbling can reduce the sweetness.

9. When the syrup boils until it is thick and the big bubbles become dense, take a bowl of cold water and immerse the syrup in the cold water with chopsticks to check the state.

10, if the syrup solidifies into water drops quickly, it is difficult to pinch and does not stick to teeth, which means that the sugar has been cooked in place, otherwise, it is necessary to continue cooking, and repeat this step for many times to check the state of the sugar.

1 1. If there is a thermometer, the temperature of syrup at this time is about 145 degrees. Lollipops made below this temperature will stick to teeth, and syrup will be too dark if the temperature is too high.

12, the syrup will continue to heat up after leaving the fire, producing many small bubbles. Stir quickly with chopsticks until bubbles decrease, and then inject syrup into the mold.

13, cooling at room temperature for about 15-20 minutes, and demoulding. This amount can make about 30 lollipops.

14. The lollipop after demoulding should be packed as soon as possible to avoid absorbing moisture in the air and becoming sticky.