1. Prepare crystal sugar and water according to the ratio of 1: 1.
2. Put the rock sugar and water into a non-stick pan.
3, until there are tiny bubbles, the color is yellowish, the syrup will solidify within 30 seconds after being stirred, and the solidified icing tastes crisp.
4. Put the bundled hawthorn into the pot and coat it with syrup evenly.
5, quickly put it on a non-stick baking tray to cool, and the candied haws will be ready ~