methods/steps

1

prepare a cooker, and usually use a copper cooker to boil the syrup. If you can't find it, you can also use an ordinary iron pot. In addition, white sugar, clear water, bamboo sticks and spoons are prepared for use.

2

put a copper pot on the fire, add some water, and then add white sugar. The ratio of water to sugar is 2 to 1. That is to say, put two parts of water and one part of white sugar.

3

after the sugar is put away, gently stir it with a spoon, which is beneficial to the dissolution of the sugar and prevents it from sticking to the bottom or coking.

4

Start heating with high fire, so that the water temperature will rise rapidly, in order to dissolve sugar in water. This process should not be too slow. At this time, it can be seen that the sugar particles gradually become smaller until they disappear and completely become the solution of sugar.

5

As the water temperature rises, the sugar solution begins to turn. After the water boils, water vapor begins to be discharged into the air. At this time, the temperature of the sugar solution gradually becomes higher, and the moisture in the sugar solution gradually decreases. At this time, if you insert a thermometer into the sugar liquid, you can see that the temperature of the liquid exceeds 1 degrees Celsius. As time goes on, the temperature will rise, and it can be seen that the sugar solution begins to bubble. This is because the water in the sugar solution is less, and the tension of the sugar solution is greater. In the process of air discharge, there will be some big bubbles on the sugar surface. This process will last for a period of time, and the main attention should be paid to the stability of the heat, not to the big and small, and to the regular turning (every two or three minutes).

6

The temperature is not enough at this time. The suitable temperature for boiling sugar is that the color turns yellow slightly, and the big bubble turns into a small bubble.

7

You can do the following experiments:

1. Scoop out some sugar syrup and pour it on the slate, and it will be cooked if it can pull out even ties and solidify quickly.

2. Dip a bamboo stick in the syrup and quickly put it in cold water. Stop for 5 seconds, take it out and taste it in your mouth. If it is crunchy, it is a sign of good cooking.

eight: it is most critical when the syrup is about to be ready. Once confirmed, it should be adjusted quickly to reduce the temperature, and don't be vague. Once you hesitate, you may lose all your efforts, either returning the sugar, or the color of the syrup is too dark, coking, and the sweetness becomes weak, disappears, or even bitter.

Nine: The purpose of boiling sugar is to spread the sugar solution into sugar slices for use in tanghua drawing. Pour the sugar solution on the slate and cool it into a sugar cake.

8

Let it cool in a cool place. After eight or nine minutes, the sugar liquid will solidify into sugar cakes, and then it can be scooped up with a shovel.

9

The boiled sugar cake should be clear and transparent, with a crystal-clear feeling. It smells like clear sugar and tastes crisp and sweet.

1

Storage of candy bars. Boiled candy can't be stored in the open air, because sugar is hygroscopic and easily absorbs moisture and becomes sticky, which makes it unusable. It's best to find some strong sealed bags to keep dry.

Good quality and well-preserved candy will not dissolve for half a month at room temperature. The sugar boiled in this way has high transparency, is very crisp, does not stick to hands, does not drip oil and does not shed liquid.