Spring is very suitable for eating sugar-coated haws, which are sour and sweet and appetizing. In addition to hawthorn, there are candied haws with fruit flavors such as apples and strawberries. To make candied haws, the most important thing is that the sugar coating on the outside should be crisp but not sticky. If the icing on the outside is sticky and easy to melt, it is not cooked well when boiling sugar. So what can I put to keep the candied haws from melting overnight?

1. What kind of candied haws don't melt overnight? Generally, additives are not needed to prevent sugar from melting, but they must be sticky when cooked. The specific method is as follows.

Preparation materials: 200g of hawthorn, 0/00g of rock sugar/kloc, and 0/00g of water/kloc.

1. Remove the hawthorn core, and then re-string the whole hawthorn with a toothpick.

2. Put 100g rock sugar and 100g water into a pot and bring to a boil over medium heat, without stirring.

When the sticky bubbles in the syrup begin to thicken, it is almost ripe. At this time, prepare a flat plate.

Dip chopsticks in a little syrup, cool it in cold water, take it out and take a bite. If it's crispy, it means it's cooked.

5. Turn off the fire at this time, turn the hawthorn in the pot and wrap it with syrup. Or pour it with a spoon. If the viscosity of sugar is not enough, please reheat it a little.

6. Put the hawthorn dipped in syrup on a flat plate to cool and solidify, and you can start eating.

Second, how to solve the easy problem of sugar-coated haws? With the increase of temperature, the solubility of sugar-coated haws increases continuously, and it will dissolve after absorbing water vapor in the air for a long time. In order to maintain its integrity, we must first control the proportion of white sugar and reducing sugar; Secondly, citric acid should not be added too early. Hawthorn should be kept as dry as possible. If the sugar-coated haws are not easy to melt, it is necessary to set a proper ratio of sucrose to reducing sugar, keep the reducing sugar at about 15%, and start adding sugar at about 165 degrees, so that the baked sugar-coated haws are not so easy to melt.

Third, whether the sugar of candied haws is rock sugar or white sugar. Authentic sugar-coated haws are generally made of rock sugar, but because of the low cost of white sugar, many people use white sugar to make sugar-coated haws. Hawthorn cooked with rock sugar is not sticky and refreshing, while white sugar and brown sugar are just the opposite. Sugar-coated haws made of white sugar are very sticky. Although the color of sugar-coated haws made of white sugar looks better, as long as the rock sugar is cooked well, the color of sugar-coated haws can also be very good.

Four. Matters needing attention in making sugar-coated haws 1. Sugar-coated haws are actually not made of pure rock sugar. Most of them are made of sugar or syrup. You can add some rock sugar to taste.

The most important thing is to boil sugar. If boiled lightly, it will stick to the teeth; It will be darker in color and bitter in taste when cooked. The boiled syrup is thick and light yellow, so you can dip it in the picture with chopsticks, then insert it into cold water, and it will quickly solidify and harden after biting.

3. When dipping the candied haws, the sugar should be evenly wrapped, not too thick and too unpalatable. Don't pour hawthorn directly into the pot, it will be very hot and affect the taste.