Honey candy is a specialty of Tangshan City, Hebei Province, with a history of 100 years. It was first produced in Qishuzhuang, Fengrun County, Tangshan, and was originally produced by pulping. 1930 was introduced to Tangshan city, and the grouting method was used instead. Raw material formula: (based on 50 kg of finished product) special powder 2 1.5 kg of white sugar 15.25 kg of fine honey 4 kg of peanut oil 9.5 kg of sesame oil 9.5 kg of maltose 3 kg of osmanthus 250 g of dough preparation method: 1. Divide the dough into blocks of about 500 grams, and bury it with cooked flour 1 hour. 2. Tablet pressing: firstly, roll the baked dough into a negative with a diameter of about 0.5 meters, and spread it evenly on the floating surface every time. After the floating surface is opened for the third time, fold the two sides into a flat cylinder, roll it tightly with a rolling pin, roll it, pat it, shake it, roll it, turn around twice, and roll it for five times, that is, it will grow to 2.7 meters and be 2 meters wide. This process is required to be completed within 3 ~ 4 minutes, otherwise it is easy to air dry the dough. Roll the dough piece on the rolling pin and lift it, then turn it quickly to let it go, so that air can be blown into the cylinder and the floating surface can be shaken off. Similarly, turn around and shake off the other half of the floating surface. Pay attention to keep the patch intact. Then spread out the dough sheet, cut off 0.3 meters on both sides, spread it on a large piece, and then roll the large piece on the "flower bar". 3. Mesh forming: the dough pieces rolled on the flower bars are broken into noodles, each with a width of 1 cm and15 ~17 layers, and then each strip is obliquely chopped into 35 diamonds with a width of 3 cm, and each piece is cut in the middle and rolled with one end of mesh, thus forming a green body. 4. Frying: First, add sesame oil after refining peanut oil, then add the green body to fry for 7 minutes, and turn it once in the meantime. When it is golden brown, remove the pan and control the oil. 5. Slurry burning: white sugar is dissolved with appropriate amount of water and boiled into slurry. After boiling, osmanthus fragrans, honey and maltose are added, stirred, and then the slurry is burned twice to obtain the finished product. Quality standard: shape: fluffy and flower-shaped, with uniform thickness and approximate transparency. Color: light golden yellow. Organization: loose and heartless. Taste: soft and fragrant.