1. Wash all kinds of fruits and dry them. The hawthorn is pitted and put on with a bamboo stick (don’t wear too much, otherwise the hawthorn underneath will not be covered with sugar)
2. Sugar and water are 2:1 concerns. As long as you master this, you can add, subtract, multiply and divide at will.
3. Pour the caster sugar and water into the pot and stir with a spoon to speed up the dissolution of the caster sugar. Once the sugar water is boiling, do not use a spoon to stir it, it will turn the sand. See the tips for details. I use a rice cooker, so I am afraid that the soup pot and wok will stick.
4. Cooking
5. Seeing the sugar water slowly turn from white to yellow, the sugar water is almost ready. We don’t need a thermometer, we just need a chopsticks to dip a little syrup in sugar water, put it in a bowl of cold water, wait for the syrup to harden, take a bite, if the sugar is crisp, it means that the sugar water is cooked and put it aside .
6. The next step is to sugar-coated, use your imagination.
7. Finished product~
Tips:1. What is the stuff?
Turning sand is actually caused by external factors or you stir the sugar water after the sugar water is boiling, which causes the concentration of sucrose in the sugar water to increase, which means that the fine sugar is supersaturated and crystallized.
2. Precautions for boiled sugar:
1. Never stir the sugar water after boiling.
2. Don't open the fire in a hurry after the sugar water is boiling.
3. If you find that the sugar water does not flow during the sugar coating process, that is, the liquidity of the sugar water becomes poor, you can return to the oven and continue heating. The color of the sugar water will become darker and darker. Once the sugar water turns brown, which is the state of caramel, don't continue to coat it with sugar, as the sugar shell will be very thick and hard to bite.
4. The remaining caramel will be very difficult to wash, you can cook a cup of caramelized milk
