Home-made Candied Haws

Home-made Candied Haws

1. Wash the hawthorn and dry it or wipe it off with a kitchen paper towel.

2. Remove the small stems, cut a circle with a knife, divide the hawthorn in two, and dig lightly with a knife to remove the hawthorn nucleus.

3. Close the two petals of the pulp and secure it with a toothpick.

4. Dispose of all the hawthorn in this way.

5. Spread a layer of salad oil on the plate and set aside.

6. Add sugar and water to the pot, the ratio is about 2 parts sugar: 1 part water.

7. After the high heat is boiling, turn to low heat, stirring constantly, and slowly boil until the sugar water begins to emit uniform yellow bubbles, and the sugar liquid becomes viscous.

8. Wrap the hawthorn in the syrup so that it is evenly dipped in a layer of syrup.

9. Hawthorn coated in syrup is placed on an oiled plate (you can sprinkle with sesame seeds while it is hot) and let it cool naturally.

Tips:

1. Tips for identifying whether the syrup is cooked well:

Prepare a bowl of cold water, dip chopsticks in the syrup continuously, quickly put it in the cold water to cool, and bite it with your teeth. If the syrup is sticky and some sticking to the teeth, it will not take enough time to boil it, so continue to boil it on a low heat; stir while boiling , Until the syrup becomes non-sticky, brittle, and easy to bite, it is ready.

2. Special reminder:

Be careful when coating hawthorn, because the syrup can easily get on your hands. Prepare a bowl of cold water next to it. Once the syrup gets on your hands, put your hands in the cold water immediately, otherwise you will get burnt easily. My finger was scalded with a small blister, so be careful! !