The practice of traditional ginger candy:
1, wash the ginger first and peel it.
2. Dice the ginger and try to cut it as fine as possible.
3. Pour ginger and 250 grams of water into a blender to make ginger paste, but there is a granule (it must be drained or it will be difficult to break), or it can be broken with a knife.
4. Add 250 grams of water and then pour maltose and white sugar into the pot. After boiling it into sugar water on medium heat, put Jiang Rong in and stir together.
5. At this time, it is necessary to keep stirring ~ the stirring time will be longer. Observe the color of sugar and the feel of mixing. If it has started to thicken like concrete, it will soon be successful.
6. After turning off the fire, pour the ginger sugar into the mold with oiled paper and let it cool. After cooling, you can cut it into your favorite shape. Finally, you can use cooked glutinous rice flour to prevent sticking, and you can put fine sand sugar if you don't like it.
Tips:
Ginger sugar must use maltose and white sugar, so that it will be flexible (if only maltose is used, it will be soft and shapeless, but only white sugar will be hard). When cooking, it must be stirred constantly or it will be easy to burn.