A Guide to Candied Haws, Homemade Candied Haws that Don’t Return to The Sand and Crunch

Name: A Guide to Candied Haws, Homemade Candied Haws that Don’t Return to The Sand and Crunch
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 28 pieces Hawthorn; 200g Shimizu; 200g crystal sugar; Some Bamboo stick

by Dreamless

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Many people attribute candied haws to childhood memories. To be honest, I didn’t think it was so delicious when I was a child. My stomach is not good and my mother dare not let me eat more. Candied haws did not leave much in my memory. Deep traces. A few days ago, my mother said that she wanted to eat candied haws, but my aunt brought a big bag of hawthorns, and it didn’t get rid of it, so let’s make it ourselves. The ones bought outside are not hygienic, and the hawthorns are probably not washed. The most important thing in making candied haws is to boil the sugar, which is easy to turn into sand. In fact, there is a secret to resolutely refraining from stirring. When mom boils the sugar while stirring constantly, the result is a pot of sand."

Ingredients

28 pieces Hawthorn
200g Shimizu
200g Crystal Sugar
Some Bamboo Stick

A Guide to Candied Haws, Homemade Candied Haws that Don’t Return to The Sand and Crunch

1. Wash the hawthorn and dry it. If the hawthorn does not dry, it will explode if water drops into the hot sugar.

A Guide to Candied Haws, Homemade Candied Haws that Don’t Return to The Sand and Crunch recipe

2. To pit the hawthorn, you can use a knife to draw a circle on the hawthorn and twist it left and right, then open it and use a knife to deduct the seeds.

3. The pitted hawthorn is paired up and down and put on a string. You can use toothpicks or chopsticks without bamboo stick

4. Put 200 grams of rock sugar and 200 grams of water into a pot and boil (the ratio of sugar to water is 1:1). Don't stir the whole process. Let the rock sugar melt by itself. Stir it will crystallize.

5. The sugar liquid starts to bubble up when the color of the sugar liquid becomes a little yellow and the bubbles become smaller and crowded, it is almost ready.

6. You can use a chopstick to dip a little sugar into the cold water and then bite it with your teeth. It’s almost non-sticky and you can turn off the heat.

7. Dip the skewered candied haws skewer quickly in the sugar liquid. If it is not dipped, you can use a spoon to scoop it on top. Don’t throw it in the sugar and it will be hot.

8. Place the dipped candied haws on a silicone chopping board, or on an iron plate or cutting board, but you must apply oil or pat some cold water on it, or you won’t be able to take it off

9. Let it cool and you can eat it

10. Began to eat

Tips:
Production experience:
1. Don't stir when you boil the sugar, if you stir it too much, it will crystallize and turn into a pot of sand
2.The ratio of rock sugar to water is 1:1, if white sugar is used, the ratio of sugar to water is 2:1
3. If the sticky sugar is not good, you can use a spoon to pour it on it, and the syrup will be a little solidified at the end, so you can reheat it on the fire.
4. If the syrup is not good enough, you can dip it in cold water with chopsticks, and it will not stick to your teeth