Candy practice is as follows:

Materials: 200 grams of freshly boiled pear soup, 60 grams of water syrup (maltose), 200 grams of rock sugar, a little lemon juice.

Steps:

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

2, prepare the mold, insert the paper stick.

3, simmer a pot of pear soup in advance.

4, add 200 grams of simmering pear soup in the pot.

5, add 200 grams of rock sugar.

6, simmer over medium-low heat, stirring while cooking.

7, when the rock sugar is basically melted, add water syrup (maltose), continue to simmer while stirring.

8, when the syrup begins to bubble add the right amount of lemon juice, this can be very good to reduce the sweetness.

9, until the syrup boiled until thick, large bubbles become more dense, take a bowl of cold water, dip a chopstick into the syrup drops into the cold water to check the status.

10, if the syrup quickly solidified into a droplet shape, pinch it hard, and eat it without sticking to your teeth, it means that the sugar has been boiled in place, otherwise continue to simmer and repeat this step many times to check the state of the sugar.

11, if there is a thermometer, the temperature of the syrup at this time in about 145 degrees. Lower than this temperature to make the lollipop will stick to the teeth, if the temperature is too high, the syrup color will be too dark.

12, the syrup will continue to heat up after removing from the heat, creating many small bubbles, use chopsticks to quickly stir until the bubbling is reduced, then inject the syrup into the mold.

13, room temperature cooling about 15-20 minutes can be removed from the mold. This amount will make about 30 lollipops.

14: Bag the lollipops as soon as possible after removing the molds to avoid absorbing the moisture in the air and making them sticky.