Rose sugar is made from the following raw materials: 25-30 parts of maltose, 4-5 parts of cooked peanuts, 4-5 parts of brown sugar, 0.4-0.6 part of fresh rose and 0.05-0. 15 part of sucrose. Maltose is made from the following raw materials: 27-33 parts of glutinous rice, 3-4 parts of wheat and 55-75 parts of water. The method comprises the following steps: germinating wheat into 2.5-3.5 cm malt, mixing the malt with glutinous rice and water to make a raw pulp, and taking 5% of the raw pulp for later use; Cooking the remaining raw pulp, cooling to 45-55 DEG C, adding standby raw pulp, and fermenting for 5-7 hours; Filtering, and decocting to obtain maltose; Softening maltose, mixing 3.3% maltose with fresh rose and sucrose, and pickling to obtain rose stuffing; Mix cooked peanuts, brown sugar and rose stuffing, wrap with white maltose, knead into strips and cut into granules.