Method 1

Materials Ingredients: 20-25 hawthorns, strawberries, apples, grapes and other fresh fruits. (Your choice) Accessories: white sugar, rock sugar, honey, 200 grams of water, some bamboo skewers. Candied haws

Steps 1. Pick fresh, plump, uniformly sized red fruits and wash them. Remove the roots and stems, remove the core (optional), cut the red fruit in half, dig out the core with a knife, and add your favorite fillings such as bean paste and mung bean paste. Then close the two halves and string them together with bamboo skewers, about ten pieces in each string. 2. Boil the sugar and pour it into the pot according to the ratio of sugar to water: 1:2. Simmer over high heat for about 20 minutes. You can stir it during the period. Note that after 20 minutes, there is very little water. It is boiling very hard and the sugar has emerged. Fine, dense foam, like a light golden beer. You can use chopsticks to dip into the syrup. If you can pull out strands, it means it's ready. 3. Dip the sugar in the pot. Tilt the pot (so that all the red fruits can be dipped in the sugar). Gently turn the bunched red fruits against the foam on the boiled hot sugar and wrap them in a thin layer. The master who makes candied haws on ice said that the process of dipping it in sugar may seem simple, but it requires skills. If the sugar is wrapped too thickly and you cannot bite the fruit, it will be a failure. The sugar should be dipped in a thin and even layer, which is considered a success. 4. Cooling: Place the red fruit skewers dipped in sugar on a water plate and cool for two to three minutes before enjoying. The so-called water board is actually a smooth wooden board that has been soaked in clean water for a long time and has a lower temperature. At the same time, the wood is water-absorbent, which can help the candied haws cool and shape. When making it at home, you can use a cutting board instead. Just soak the cutting board in water before use. Warm reminder: For successful candied haws, the sugar coating on the outside will cool down quickly after being taken out of the pot, making it crispy and non-sticky to the teeth. To achieve this effect, boiling sugar is the most critical. After boiling the syrup, you can see the syrup is thick and light yellow with the naked eye. If you pick it up with chopsticks, you can see the string. Put the chopsticks into cold water. The syrup will solidify quickly. When you bite it, it will become hard. Also, if the sugar is slightly stringy, turn off the heat immediately and pour it on the candied haws. Otherwise, the syrup will become dry and hard, making it impossible to continue making it.