Cashew Short Sugar Recipe
1.
We first add maltose, white sugar, salt, glucose syrup, and water to the pot
2.
Turn on the stove and boil all the ingredients in the pot until it boils. At this time, everyone can smell the aroma of malt.
3.
Put the small pieces of butter in the pot, the bubbles created by adding the butter to the syrup will become cloudy, not as clear as before, which is normal
4.
Boil the syrup to 120°C and pour all the nuts into the pot
5.
Turn on a low heat and stir, otherwise the sugar will cool during the stirring process, which will make it difficult to stir.
6.
Put it in a retractable square mold (with a wooden board underneath)
7.
Use a rubber spatula to compact the cashew candy in the mold. If it is not compacted, it will loosen when it is cut.
8.
While it’s hot, cut the sugar into strips with a width of 3cm and a length of 5cm. Let cool and store in an airtight seal.
Tips:
1 The temperature of the syrup cannot be boiled too high, the higher the temperature, the faster the coagulation speed, and the more difficult it is to mix well
2 When mixing, turn on a low heat to ensure the temperature of the syrup to prevent the syrup from hardening before it is mixed.
