The reason why sugar snowballs don't frost may be that the sugar-water ratio is not well controlled during the production process, or white vinegar is not added, or it may be that it is not stirred well at the end. You can continue to stir slowly until sugar coating is formed.

In the process of making sugar snowballs, we must pay attention to controlling the heat, otherwise it is easy to fail.

The key to frosting sugar snowballs is to remember a few points. First, the ratio of sugar to water is1:1; Then be sure to add white vinegar after the syrup is boiled to effectively promote frosting; Finally, add hawthorn and continue stirring.

Cooking skills:

1, for beginners, it is always thought that it is difficult to sugar-coat hawthorn. Actually, it's just wrong to put sugar. Remember 1, that is, after the sugar is cooked, drop a few drops of white vinegar into it. The addition of white vinegar can make the syrup solidify quickly, so you will find that ice is very easy to form.

2. The syrup needs to be cooled before adding the hawthorn fruit, otherwise the high temperature will easily burn the epidermis of the hawthorn fruit, which will greatly reduce the taste, and the hawthorn fruit must be dried with water before putting it into the pot, which requires special attention.

When cooking sugar, you need to stir fry slowly with a small fire. The temperature of boiling sugar is very important. Don't use fire just because you are impatient, otherwise it will be counterproductive.