2. Put the syrup into a small pot and cook it to 143℃ over medium heat. No thermometer
You can drop a drop of syrup into cold water. If it can form a hard lump, it will be cooked.
3. At the same time, beat the egg whites until they are difficult to foam, and then pour in the cooked sugar to continue beating.
4. Stop when the surface of syrup loses luster, so that the finished product is not easy to get wet and soften. You must put hot water under it, otherwise the sugar will solidify quickly.
Add peanuts and stir slowly until you feel dry by touching the candy bar.
6. Pour the whole into baking tray paper, wrap it and press it into a flat square with a thickness of about 1.5 cm.
7. Cut into long strips with a kitchen knife and wrap them in sugar paper.
1, peanuts must be fresh, not broken and not eaten by insects. Maltose should be thick and not easy to flow. If it is not easy to pour out, you can bite it in the microwave for 20 seconds and it will be easy to pour out.
2. It is best to use an electric mixer. If it is manual, the speed is not fast enough, and the sugar condenses quickly, which is very laborious to do.
3. When boiling syrup, if it is lower than 143 degrees, the prepared sugar will be softer.