400g of white sugar

ingredients

Water 200 grams

A yellow lemon

Step 1

Squeeze the juice from a lemon and filter out the lemon seeds.

Step 2

White sugar and water are put into a thick-bottomed milk pot, preferably a double-bottomed pot.

Step 3

Heat over low heat until the sugar melts.

Step 4

Boil the sugar water and add lemon juice.

Step 5

Don't stir the sugar water, let it boil by itself. When you see sugar crystals on the side of the pot, brush it gently along the side of the pot with a silica gel brush, and the crystals will be washed into the pot by water, and so on for several times.

Step 6

When the sugar water turns amber, the syrup will be fine. Turn off the fire and let it cool completely.

Step 7

After completely cooling, it will be sauce purple. It will take a long time and the color will be a little dark. If it is very thick, add some water to continue cooking.

Step 8

Cool thoroughly before bottling.

knack for cooking

Be sure to brush the wall of the pot when crystals appear on the side of the pot, otherwise the crystals will fall into the pot and cause a chain reaction, leading to the crystallization of the whole pot of syrup.

You must pay attention to the observation that you can't leave. If it is boiled too thick, it will be the same as maltose when it is cooled, but it can be remedied. You can add some water to reheat it. The color I boiled is dark, and it is the color that has survived. A success should be light amber, which is a little thinner than honey, because it will be much thicker after cooling.