1. Prepare ingredients. 1 fresh lemon. The sugar boiled with Shuiyi is crystal clear.
2. Cut the lemon and squeeze out 12 grams of lemon juice.
3. Put the water, rock sugar, and Shuiyi into a non-stick pan.
4.
Pour the lemon juice after heating it to 128°C over medium-low heat. Stir and continue heating.
If there is no thermometer, keep heating until the big bubbles turn into small bubbles, there are many dense small bubbles in the pot, then turn off the fire and add lemon juice.
5.
After adding lemon juice, continue to heat on low heat. Cook until 140°C.
If you don’t have a thermometer, use chopsticks to dip some sugar into the water. Turn off the heat if the sugar hardens.
6. After cooking, stir it with a spatula to eliminate some bubbles.
7. Pour quickly into the mold. Take off the film after cooling down.
8. The lemon lollipop is ready.
9. Take off the film and bag it as soon as possible. Sugar is prone to dampness and adhesion when exposed to the air.
Tips:1. Pay special attention to the temperature of boiling the sugar. The time is not enough. The sugar should not be hard and easy to stick to the teeth. \n2. Use low heat to cook, otherwise it will be easy to paste.
