Sugar-coated haws taste sweet and sour, and are unique in invigorating spleen and appetizing. The key is to use cleaned hawthorn and wrap it in a boiled sugar paddle. When the sugar-coated tablets outside the refrigeration are solidified, they will taste unique and sweet. We can also make candied haws at home, just prepare rock sugar and hawthorn, which is more economical than a dozen or twenty dollars sold outside, and many people outside use cheaper white sugar to make sugar paddles, which will stick to their teeth. How can candied haws make sugar that is not easy to melt?

Prepare rock sugar and boiling water in advance, and the water can pass through Sugar-Coated Berry. You can also use white sugar, but white sugar is easier than rock sugar, and the color is very easy to turn yellow-white or gray-black.

Be sure to melt the sugar in boiling water, and then boil the rock sugar in a medium fire until it melts, so as to minimize the frequency of rolling and avoid anti-sand. When the pot gradually bubbles, it turns to slow fire without rolling, but you can shake the pot slightly and cook until the foam is more delicate and turn to the least fire. Boil for about 5-7 minutes.

Dip the sugar solution with chopsticks, soak it in cold water, and then taste it. If it is sticky, it means it is not ripe enough. Cook it again and try it several times until the sugar solution turns yellow gradually. Try it again and it will be crispy. After cooking, tilt the pot immediately, don't get too close to the fire to prevent the sugar liquid from burning and turning black and bitter, and don't go far to prevent the sugar liquid from condensing.

And wrap the worn hawthorn fruit in sugar solution, take it out and put it on the board coated with food oil, and pull it down quickly, so that the candied haws have a significant large plastic bag, which is very beautiful and generous. After cooling for five minutes, it can be taken out.

Note: hawthorn fruit should not be left in the sugar paddle for a long time. The hot sugar paddle is very hot, and it is very easy to burn the preserved fruit to make it soft, and the soft candied haws are not so sour or brittle.

Sugar-Coated Berry boiling energy is the ratio of sugar to water of 2: 1. Generally, 3KG of water should be added for every 6KG of old sugar, and 1.4KG of water should be added for every 3 kg of new sugar. Before this, the pot should be carefully cleaned, then white sugar should be added, and then crystal sugar should be put first and then water should be released at the ratio of sugar to water of 2: 1.

If you are afraid of not burning, you can put a little bit of glass brittle, and if you are afraid of anti-sand, you can add a little bit of sodium citrate. For example, add 250g of water, 500g of sugar, 1g of glass crispness and a small amount of sodium citrate to the pot, boil it on a slow fire, and mix it until the sugar paddle turns pale yellow, which will reduce the fire and keep the sugar paddle from condensing. At this time, the sugar can be gradually wrapped.

Pure rock sugar is basically used, and people have to make it from ancient times to the present, but the cost of white sugar is lower, so in order to reduce the cost, white sugar will be used to cook.

The candied haws boiled with rock sugar are not easy to stick to teeth, and melt in the mouth, so they are crispy to eat. The sugar is just the opposite, and the candied haws are very sticky. Although the color of sugar-coated haws made of white sugar is better, if the rock sugar is cooked well, the color of sugar-coated haws will be good.