1, 150g icing sugar into the pan. The best way to boil the syrup is to choose a shallow pan, and the diameter should be slightly longer than the bamboo stick, so that it is easier to operate when wrapping the syrup.

2. Pour 150g of water into the pan. The amount of water is the same as the amount of rock sugar. If there are more hawthorn bunches, you can increase the amount of icing sugar, just make sure that the ratio of icing sugar and water is one to one.

3, first with high heat heating boil, the icing sugar will be cooked until all are melted away.

4, when you see big bubbles in the pot, immediately change to low heat and slow cook.

5, with a low fire slowly simmering, until the pot of syrup appeared a lot of bubbles, and the color becomes slightly yellow state, the syrup is almost boiled.

6, if you don't know how to tell, you can prepare a small bowl filled with cold water beforehand. With chopsticks dipped in a little syrup, immersed in cold water, the syrup will condense into transparent crystals, pinch the crystals with your hand, is very hard, or bite it with your teeth, feel the crunchy, hard, non-sticky teeth, then it means that the syrup boiled well.