Sorghum syrup is soft candy. Sorghum syrup, collectively known as caramel, is a specialty of Shandong, is a traditional brand-name soft candy category, has always been known for "elasticity, toughness, softness" both. Eat up sticky teeth, sweet and refreshing. Its selection of high-quality sugar, starch, maltose syrup, water, sorghum flour, etc. as the main material, the use of traditional technology, equipment, stable fire and made of fine work; to the organization of the delicate, resilient, slightly sweet and tasty characteristics of the specialties of Shandong in the name of the product.

The history of sorghum syrup:

The first story about the history of sorghum syrup is that in 1940, the Japanese opened a candy store called "Hua An" on Yanggu Road in Qingdao. Zhang Yuting, a shopkeeper, tried to make candy with sorghum flour and succeeded, so he named the candy "sorghum syrup".

After Japan's surrender, the Hua'an candy store closed, and the two candy stores in Chaichaiyuan competed to hire Zhang Yuting and ask him to pass on his experience. Soon the two stores launched their own sorghum syrups.

By 1956, Qingdao's candy factories were merged, and later with the Cold Food Factory, to form the Qingdao Candy and Cold Food Factory, which produced Qingdao's household name, Fotomo brand sorghum syrup.

The second story is that in 1948, the two Liu brothers, who were the first to run this product, opened the Qingdao Jiu Chang Fruit Factory. They used high-quality sorghum starch and mung bean starch as the main raw material, and processed sorghum syrup with a yellowish transparent color, soft and sweet aroma, and unique flavor.