Seasoning: 250g of sugar and 750g of maltose.

The practice of hawthorn fudge:

1. Wash the red fruits and steam them in a steamer for 15-20 minutes until they are completely tender. After cooling, wipe off the red pulp, remove the core, add white sugar to the pulp, heat and stir to dissolve (don't cook for too long) to make red jam.

2. Dissolve sugar in water, heat and boil it to 136- 140 degrees (then try it, if the sugar is hard and brittle, it means the sugar is ripe), then pour the red jam into the mixture, and then heat it to the side of the pot to form tiny bubbles.

3. Pour the boiled sugar into the cold dish and cool it, and it will soon coagulate, and then cut it into pieces. Putting a peanut on each candy will be more beautiful and delicious.

For more information about hawthorn fudge, please check out Mint.com Food Library/Shishou/hawthorn fudge.