Diy Candied Haws Simplified Version

Diy Candied Haws Simplified Version

1. Choose fresh and plump, uniform in size, remove the roots and stalks, cut the hawthorn across the waist, and dig out the core with a knife.

2. Then close the two petals and string them together with a bamboo stick. Keep it in the refrigerator for more than 2 hours. You can freeze more at a time. It is convenient to take a suitable light and make it when you eat.

3. Pour the sugar and water into the pot according to the amount of 2:1 and boil it over a strong fire. During this time, you can stir to dissolve the sugar.

4. Pay attention to boiling, turn to low heat after sugar has evenly foamed. No more stirring.

5. Boil the fire until it looks like a light golden beer. You can dip your chopsticks into the syrup. If you can pull out the silk slightly, it means it's ready. Turn off the heat immediately (if the time is too long, the color will become brown, and the silk can be clearly drawn to indicate that the sugar has been burnt, and the original sweetness has been lost. Remember, try not to blow the soup when you make it. Sugar color is translucent.)

6. Tilt the pot so that all the hawthorn can be dipped into the sugar. Place the frozen hawthorn skewers on the foam of the boiled hot sugar and gently rotate them, and wrap them in a thin layer. The sugar dipping process may seem simple, but it requires skill. As long as the sugar is dipped in a thin and even layer, it is considered a success.
If you are afraid of sour fruit, you can wrap it thickly, or you can put it in the pot and roll it as shown in the figure to make the wrap thicker.

7. Place the hawthorn skewers dipped in sugar on a flat porcelain dish with a thin layer of water and cool for two to three minutes.

Tips:

1. For the successful rock candied haws, the sugar coating on the outside will cool down quickly after being out of the pan, and it will be crunchy and not sticky at all. To achieve this effect, boiling sugar is the most important thing. When boiling, you must pay attention to the heat. If it is not heated, it will become sticky and will stick to the teeth when eating. If the heat is too high, not only the color will be heavy, but it will also be bitter to eat. After boiling the syrup, the syrup can be seen to be thick with naked eyes. If it is thick, it will not be dipped, and it will not hang when it is thin. When the sugar is slightly drawn, turn off the heat immediately and pour it on the candied haws. Otherwise, the syrup will become dry and hard, making it impossible to continue making it.
2. The fruit that has not been frozen should not be easily thrown into the pot, otherwise the fruit will be crisp.
3. In order to eat iced candied haws in the south, the fruit should be frozen first, or you can not freeze it, depending on your preference.