Boiling syrup:

Pour 500 grams of fine granulated sugar and 250 grams of water into a pot and start by cooking it over medium heat. When simmering the syrup, the liquid in the pot can be stirred lightly with a spoon before it boils, but don't stir it after the liquid starts to boil, it's easy to backsand.

When the liquid in the pot boils, we turn down the heat to simmer, until the temperature of the syrup reaches 150 degrees or more, but the maximum temperature should not exceed 170 degrees.

Maybe some people do not have a baking thermometer at home, so how to determine whether the syrup is boiled without a thermometer? In fact, it is very simple, when the syrup boiled to light coffee color, we can use a chopstick to dip some syrup, and then quickly put it into cold water, let it stand for 10 seconds, after 10 seconds to take out the solidified syrup, bite it with your mouth, if it is hard and crispy, not sticky teeth, on behalf of the boiled, and vice versa to continue to slow boil on a small fire.