Prepare ingredients: 500g hawthorn, 1 bag of rock sugar, water, honey, syrup (maltose), toothpicks, sesame seeds

Operation steps:

1. Buy some Wash hawthorns that are flawless, and skewer them with bamboo skewers for later use (be sure to drain them).

2. Boil the syrup in a pot, add water, rock sugar, honey, syrup (you can also use maltose), slowly simmer over low heat and stir constantly, until the rock sugar is completely melted, with some stickiness. Thickness (Whether the syrup is boiled well, use 2 tips to identify it. The first tip: use a spoon to scoop out the syrup, lift it up and slowly pour it into the pot. If it flows vertically downward, the boiled syrup is fine; the second tip is: Two tips, use a small spoon to take out the syrup and put it into cold water. Check if it does not become brittle. If it does, continue to boil.)

3. After the syrup is boiled, Coat the skewered hawthorns evenly with syrup. The viscosity of the syrup will flow according to the tilt direction. At this time, you need to continuously rotate the hawthorns covered with syrup until the syrup is evenly coated on the hawthorns. If you like to eat sesame, you can also put it on the candied haws. Sprinkle with some sesame seeds.

Sprinkle some sesame seeds

4. A sweet and sour candied haws with a crunchy bite is ready. It can be eaten after cooling.

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2. 500g hawthorn can usually be skewered into 7-8 skewers;

3. Honey is added to make the candied haws have a sweeter taste. Generally, honey is not added to those sold at small stalls, and the cost too high.

4. When making syrup, rock sugar must be used, and white sugar must not be used. The syrup made from white sugar will not be crispy.