Ingredients

500g hawthorn

250g rock sugar

250g water

A few drops of white vinegar

Wash the hawthorns and dry the excess water with paper towels. Be sure to dry them, otherwise it will affect the anti-sand effect later

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Add sugar to water, cook over high heat until boiling, be sure to stir constantly during the process

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When it starts to bubble, turn to medium-low fire, and then continue stirring

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Stir continuously for about 7 minutes. The syrup will become thick and small bubbles will appear. At this time, add a few Drop the white vinegar and stir evenly, then turn off the heat

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Wait to cool down, because if it is not cooled down, it will be too hot and the hawthorn skin will crack and water will leak out if it is dropped. , this will affect the anti-sand, wait until there are no bubbles on the surface, and the transparent syrup will appear. If the syrup is milky white at this time, it means the syrup has been overcooked

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At this time, pour in the hawthorn and continue to stir. Keep stirring. It will be very sticky and thin at the beginning. Don’t worry, just keep stirring. The syrup will become thicker and whiter until it appears every time. Just cover the surface of each hawthorn with white frosting sugar

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Isn’t it very beautiful

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Eat one, it’s sweet and sour