You can use white sugar, brown sugar, rock sugar, sucrose or beet sugar for candied haws.

It is best to use rock sugar for candied haws, because pure candied haws are made of rock sugar. However, due to the low cost of white sugar, more and more people will use white sugar to cook the ingredients. The candied haws-along made with old rock sugar is not sticky, that is, it does not stick to your teeth, and it tastes delicious. White sugar and old brown sugar are just the opposite, and the candied haws made from old brown sugar is very sticky. Although the candied haws made from old brown sugar has a prettier color, If you wait until the old rock sugar is good, the color of the candied haws will be very good.

Candied haws, also known as candied haws, is called Tangli Gao in the three northeastern provinces, is called Tangdun'er in Tianjin, and is called Tangqiu in Fengyang, Anhui. Candied haws on a stick is a traditional delicacy of the Han people in my country. It is made by connecting wild fruits into strings with bamboo skewers and then dipping them in maltose syrup. The syrup hardens quickly when exposed to the wind. A common winter snack in northern areas, it is usually made of hawthorn fruit. The sugar is frozen and hardened. It tastes sour, sweet, and very cold.

The classical method began in the Song Dynasty. "Yanjing Chronicles" records: Candied haws on a bamboo stick, with mountain red, crab apple, red grapes, sesame yam, and walnut meat. , red bean paste, etc., dipped in rock sugar, crispy, sweet and cool. It can be seen everywhere in teahouses, theaters, and streets and alleys, and it has become a traditional Chinese delicacy. Candied haws on ice has the functions of strengthening the spleen and appetizing, beautifying the skin, increasing intelligence, relieving fatigue, clearing away heat and detoxifying.