People don't know much about the sorghum maltose that they ate as children. Sorghum caramel is a traditional local specialty in Shandong, and the traditional brand-name soft candy has always been known as "elastic, tough and soft". Non-sticky, delicious and refreshing. It uses high-quality sugar, starch, malt syrup, water, sorghum powder and so on. As the main material, it is made of traditional technology, equipment and fine work. Because of its delicate organization, toughness and slightly sweet and delicious taste, it has become a famous product among Shandong specialties. In recent years, many new varieties have been created, such as rose pulp with rose fragrance, mint pulp with thirst quenching and fluid production characteristics, cough-relieving shellfish pulp, lingqiao cold pulp, etc., which have certain medical effects on preventing and treating cough and cold.

The method of sorghum molasses:

1. Dissolve 100g starch, 100g sugar and 100g water respectively, heat the container to 60℃ (heated in water), and filter with gauze. At the same time, 250 grams of water was boiled, slowly poured into the syrup in which starch and sugar were dissolved, and constantly stirred to make a sticky starch paste.

2. Add the remaining 450g of sugar, add 1g citric acid powder, stir constantly to dissolve it, then put it in aluminum pot and heat it to boil, stir it with a spatula to avoid boiling, and wait for 30-40min until the water evaporates without steaming (or dip some syrup with chopsticks and cool it with cold water to form a block). 3. Remove the pan from the fire, add 3-4 drops of bayberry or orange essence, and add 2-3 drops of edible pigment solution. Stir well and pour into a wooden frame or chopping board with starch. The height of the blooming wooden frame is 1.5 cm. After cooling, cut into 3 cm long squares with a knife.