Sorghum molasses, collectively known as caramel, is a specialty of Shandong Province and a traditional brand-name soft candy, which has always been known for its elasticity, toughness and softness. It sticks to the teeth and tastes sweet and refreshing. It is also very convenient to cook at home, and the materials are simple. The key is to eat without anything. Ingredients: sweet potato starch100g, juice 250g, sugar 400g, and corn starch. Stir 100g sweet potato starch, fruit juice and white sugar evenly until it becomes fine milk without particles. After 50g of water is boiled, pour it into the starch water of the previous step, stir it evenly, and then add 225g of white sugar and 5g of citric acid.

Stir until completely blended, pour into a non-stick pan without particles (if there is no citric acid, 20-30g lemon juice can be used instead). Stir all the way and cook on low heat until the syrup becomes thick (too much fire is easy to paste! Even if it's a small fire, I've only been here for about 20 minutes. Pick out the syrup with chopsticks and put it in cold water, the sugar will agglomerate. Sift a proper amount of cooked corn starch into a baking tray, put it into a A Mu Si mold (the inner wall of the mold is also coated with a layer of cooked corn starch for better demoulding), pour the cooked syrup into the mold, then sieve a layer of cooked corn starch on the surface, and press it slightly to flatten it.

Add100g sugar, and keep stirring along the pointer. The longer the frying time, the better the finished product. The steps here are very important. Be sure to wait until the dragon juice is thick before adding the white sugar, and keep stirring to completely blend the white sugar and the juice. Of course, it is best for men to do this kind of thing, because it takes a lot of effort to stir it up, and women will feel very tired when they come. If you don't want to draw, just stir well. It is not difficult to make sorghum caramel, but you must use a non-stick pan.

It's easier to fry than to cook. After the white sugar and fruit juice are safely blended, pour in 100g white sugar, and continue to stir until the fruit juice and sugar are completely blended, and then take it out without sticking to the pan. Put the fished sugar cake into the prepared corn starch, spread it evenly on the surface of the sugar cake with corn starch, flatten it and wait for natural cooling. Finally, wipe off the corn starch on the surface of the candy cake and cut it into pieces with a knife. In this way, a delicious smokable soft candy sorghum molasses is ready!