1. Wash the hawthorn and let it dry. Use a knife to make a circle across the hawthorn. The depth is based on the hawthorn kernel.
2. Cut the hawthorn horizontally, squeeze the hawthorn kernels in a circular motion with your hands
3. Then it’s easy to take out the hawthorn kernels
4. Use a knife to dig out the black part from the bottom of the hawthorn. Be careful not to crack the hawthorn. Make sure that it is intact before you can wear it.
5. Use chopsticks to pierce the top of the hawthorn
6. Remove the top of the hawthorn and gently pull the hawthorn downwards to ensure that the opening of the hawthorn does not expand, because it serves as a fixed up and down function
7. Then put the other half of the hawthorn on the chopsticks
8. Align their cuts with the cuts and close them
9. Follow the same method to wear the number of hawthorns you want, and ensure that the two hawthorns are fixed, too loose and easy to fall
10. Put the white sugar in a non-stick pan
11. Pour boiling water, the ratio of sugar to water is 2:1
12. Simmer on medium heat without stirring to prevent uneven melting. You can turn the pot to make the sugar melt evenly.
13. When all the bubbles in the pot are bubbling, change to a small fire
14. Then boil until the big bubbles become dense small bubbles, and when the color turns yellow and the aroma of caramel appears, add a small handful of sesame seeds
15. Mix quickly with a spoon
16. Holding one end of the hawthorn skewers in your hand, quickly roll the hawthorn skewers in sugar and take it out immediately
17. And quickly put the candied haws on the pre-laid anti-stick oil paper, remember to pat down when placing, so that each hawthorn bottom will form a beautiful candy piece
18. The prepared candied haws should be spaced apart to prevent the flowing sugar from sticking to each other
Tips:1. Make sure that the two hawthorns are fixed when threading the hawthorn skewers, so that the hawthorn skewers can be better stabilized.
2. The ratio of sugar to water is 2:1. Don't stir when boiling the sugar at the beginning, the stirring will melt unevenly or very slowly
3. Boiling sugar is a more important step. Observe that the big bubbles turn into small bubbles, and the color is yellow, and the caramel smell is good, or use chopsticks to stick a little drop on the oil paper and it will soon be Solidification is also ok
4. Don't be greedy when dipping the sugar at the end, roll it quickly and take it out quickly, so that it will have a thin and crispy taste
5. The prepared candied haws should be placed in non-stick utensils: I use oiled paper, and you can also grease the plate
6. Do not turn off the heat during the whole process of dipping the sugar, and keep the sugar bubbling. If the sugar is cold, the thickness of the candied haws will be uneven and not crispy.
7. If the sugar is not used up, turn off the heat and wait for the sugar to cool completely and become a white crystal, then you can take it out and save it for use. The sticky pot can also be cleaned with warm water bubbles.
