There is a certain proportion between water and sugar. Usually, 1.5 kg of old sugar is mixed with water every 3 kg, and 1.4 kg of new sugar is mixed with water every 3 kg, and so on.

Before cooking, wash the pan carefully, then add the white sugar first, then add the crystal sugar according to the ratio of 5-1 grams per 3 Jin of white sugar, and finally add water. When adding water, stir the sugar with a spoon while adding water. You don't have to weigh it every time after you are proficient. The usual practice is that water just overflows sugar. After adding water, fire to boil sugar. At this time, stir the sugar continuously along the bottom of the pot to prevent it from sticking to the pot. When it boils in the pot, stop stirring immediately, then add special additives, then dip the steel ball in water along the pot edge to dry the adhered sugar foam. After stopping for a few minutes, fish out the darker floating foam with the spoon. At this time, stop the operation completely and observe the temperature of the sugar.

When the sugar is boiled, it is the same as when the water is boiled, except that there is a big wave in the middle of the pot. When the bubbles in the pot are relatively uniform, it means that the water is about to dry. When the sugar turns yellow slightly and can smell a special fragrance, it means that the sugar has been boiled. For beginners, you should try sugar many times from the last stage of boiling sugar. The method is to dip a little sugar in the pot with a bamboo stick and drop it into cold water. If you can hear a slight crack, it means that the sugar has been boiled. Or dip a bamboo stick in sugar and stir it in clear water a few times quickly. When the sugar cools, put it in your mouth and bite it. If the sound is crisp and does not stick to your teeth, it also means that the sugar has been boiled. At this time, you should quickly adjust the fire to the minimum, and now you can start the last process in Sugar-Coated Berry production: dipping sugar.

remember, move quickly and pay attention to safety and be careful of burns. Dip the sticky ones first, then the fruits, sandwiches and comprehensive ones. Finally, sprinkle sesame seeds and stir. When the sugar becomes thin and sesame seeds are evenly distributed in the sugar, you can dip the original hawthorn.

note: in the process of dipping sugar, if the sugar temperature drops and thickens, you can bake it from time to time, and remember not to over-heat it to prevent it from being too hot and bitter.

Sugar-Coated Berry's practice

Wash and dry the hawthorn, and draw the hawthorn horizontally with a knife, the depth will be subject to touching the hawthorn kernel

2. Turn the cut hawthorn horizontally and gently squeeze the hawthorn kernel

3. Then it is easy to take out the hawthorn kernel

4. Dig the black part at the bottom of the hawthorn with a knife, and be careful not to crack it. Make sure it's intact before you can put it on the string.

5. The top of the hawthorn can be put through with chopsticks.

6. Take off the top of the hawthorn and gently pull it down to ensure that the opening of the hawthorn is not enlarged, because it plays the role of fixing it up and down.

7. Then put the other half of the hawthorn on the chopsticks.

8. Align their incisions and fold them.

9. 1

3. Boil on medium fire, without stirring, to prevent uneven melting. You can turn the pot and let the sugar melt evenly

4. When all the big bubbles in the pot rise, simmer on low heat

5. Cook until all the big bubbles turn into dense small bubbles, and when the color turns yellow and smells like caramel, add a handful of sesame seeds

6. Immediately take out

8. Quickly put the candied haws on the pre-laid anti-sticking oil paper, and remember to put them down gently when putting them, so that a beautiful candy slice will be formed at the bottom of each hawthorn

9. Leave a gap between the candied haws to prevent the flowing sugar from sticking to each other.