1. Choose 1g of good brown sugar, put it in a bag, and press it into brown sugar powder with a dough stick ~

2. Put clear water into the pot, pour in brown sugar powder and 2g maltose, slowly heat it with low fire, stir it clockwise while boiling, and add 2 teaspoons of condensed milk halfway until the syrup is thick. After a few seconds, pinch it. If the sugar has the hardness of milk sugar, stop stirring and turn off the fire ~

4. Scoop up the syrup with a spoon and pour it into the molds prepared in advance, leaving half a gap in each mold ~

5. Quickly put a preserved plum in each sugar pit with syrup (the preserved plum should be large and full, so it tastes better) ~

6. Spoon it into the sugar pit with preserved plum ~

7. Cool it in the refrigerator for 1 hour, then take it out, and take it out of the mold ~

8. You can also add special paper sticks or toothpicks for lollipops in the sixth step to make black candy lollipops, which are all very good ~