Sugar-coated haws on a stick is the best memory of many people’s childhood, especially at dusk on a snowy snowy night, when an old man pushing a tricycle on the street at a mobile stall would happily buy a bunch of red candied haws. The hawthorn is wrapped in crystal clear sugar coating, and when you take a bite, it is crunchy, sour and sweet, filling your heart with the taste of happiness.

Candied haws can be made from anything. Just string up anything and coat it with sugar juice. However, the "core secret" is that boiling sugar is not easy. When you make it at home, you often get "turning sand" and turning white. It's not translucent, or it's sticky to the teeth or hands and not crispy, or it has a caramel smell. This is because you didn't master the skills when boiling sugar. I learned three essential things from the master who makes candied haws, and mastered the "three steps of making candied haws" to ensure success every time, and the candied haws made can be sold at the stall.

Ingredients used: white sugar, hawthorn, peeled white sesame seeds

1. The hawthorn should be cleaned. There is no need to remove the core. The correct way to eat candied haws is to spit out the seeds while eating.

2. String your favorite hawthorns, fruits or other ingredients for later use.

3. Add half a cup of water to the pot and bring to a boil over high heat. Add 1 cup of sugar. This amount depends on the amount of candied haws. The ratio of 1:2 is easier to operate.

4. Boil the water and sugar in the pot. At this time, you can stir to make the sugar dissolve quickly.

5. For those who are not skilled, you can start boiling sugar over low heat. You should carefully observe the situation in the pot. At the beginning, you need to boil off the water vapor. The sugar water in the pot will bubble up, but it will be relatively thin and bright.

6. After a while, thick bubbles mixed with small bubbles will begin to form in the pot, continue to simmer over low heat.

7. The sugar water in the pot begins to have more bubbles. Continue to simmer over low heat and pay attention to the color change.

8. When there are more bubbles in the pot and the color of the sugar becomes slightly yellow, the sugar is ready. Sprinkle in a handful of sesame seeds.

9. Control the fire to the minimum, as long as it can keep it warm. Take the candied haws and dip them into the bubbles on it. Do not dip it directly into the pot. After dipping it evenly, put it on a plate to cool. .

Three tips for making candied haws successfully:

1. After the sugar melts in the water, do not stir it to avoid sand and frost.

2. After the bubbles are densely packed and light yellow in color, immediately control the fire source and do not continue to heat up. Keep it at this temperature, otherwise the next stage will become "drawing" and the candied haws will be sticky to your hands. tooth.

3. The candied haws on a stick are small bubbles that are densely packed on top of the sugar. They are not directly extended into the pot to prevent the sugar from cooling down and changing its properties, which will affect the subsequent production of the candied haws.

If the sugar in the candied haws is not used up, you can continue to heat it over low heat until it is dark brown, add an appropriate amount of hot water to make the sugar color, and use it when cooking dishes.