Candy is to fully melt substances with high sugar content (such as white sugar and sucrose); Then boiling into syrup to remove excess water and increase the concentration and viscosity of the sugar solution; Cooling the sugar paste after taking it out of the pan, and adding seasonings such as edible pigment and essence; Then it was finalized.

Among them, the purpose of sugar melting is to fully melt sugar crystals with appropriate amount of water to reduce the graininess of sugar in candy. When boiling syrup, use high temperature to remove the water in the syrup as much as possible, and at the same time constantly stir the syrup to prevent the syrup from sticking to the bottom of the pot. After the essence and seasoning are added to the sugar paste, they need to be mixed and stirred immediately. The method of stirring is to transfer the sugar paste in contact with the cooling table to the center of the sugar block and fold it repeatedly, so that the temperature of the whole sugar blank drops evenly.

After the essence is added, the syrup should be constantly stirred. If the essence is unevenly distributed in the syrup, it may lead to brittle cracking of the sugar blank due to uneven heating, resulting in burrs and broken corners during molding. After the sugar blank is moderately soft and hard, it can be molded and packaged.