The steps for making candied haws of sugar are as follows:

1. Put 150g of rock sugar into a pan. When boiling syrup, it is best to choose a shallow pan with a diameter slightly longer than a bamboo skewer, so that it is easier to operate when wrapping the syrup.

2. Pour 150g of water into the pot. The amount of water and rock sugar are the same. If there are more hawthorn bunches, you can increase the amount of rock sugar, as long as the ratio of rock sugar to water is one to one.

3. First heat it over high heat and boil, and cook the rock sugar until all the rock sugar melts.

4. When you see big bubbles appearing in the pot, immediately change to low heat and cook slowly.

5. Simmer slowly over low heat until a large number of bubbles appear in the syrup in the pot and the color turns slightly yellow. The syrup is almost done.

6. If you don’t know how to judge, you can prepare a small bowl in advance and fill it with cold water. Dip a little syrup with chopsticks and immerse it in cold water. The syrup will condense into transparent crystals. Pinch the crystals with your hands and they will be very hard. Or bite them with your teeth. If they feel crisp and hard and not sticky, it means the syrup is ready.