Jasmine Rock Candy Sydney Lollipop

Name: Jasmine Rock Candy Sydney Lollipop
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Jasmine; 80g crystal sugar; 70g maltose; 50g Shimizu; 70g Pear juice

by The greedy cat who loves life

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Pears are cold in nature. If eaten fresh, it is easy to cause harm to people with weak spleen and stomach. The boiled pears not only reduce the coldness, but also have the best effect of nourishing the lungs and clearing fire, and nourishing yin and dryness. Speaking of boiled, Sydney rock candy is our first choice, and I have introduced the method to you before, so today, greedy cat wants to share with you a better way, which is to make pears into lollipops, which can be eaten anytime, anywhere. On, even a baby who doesn’t like pears will fall in love with a bite. The method is very simple. You only need to watch the quasi-meeting once. Autumn is here. Learn to do it for your family~"

Ingredients

Jasmine Rock Candy Sydney Lollipop

1. Prepare the ingredients. The fragrant pear I bought this season is slightly crisper than the crisp pear, but the effect is also great. Jasmine is to increase the flavor of the lollipop. If you don't have it, you can replace it with sweet-scented osmanthus or not.

Jasmine Rock Candy Sydney Lollipop recipe

2. Fragrant pears are peeled and cored and cut into small pieces. If you don't mind the skin, it is best to use it with the skin.

3. Put the fragrant pear cubes into the juice machine, start the forward key,

4. After all the juice is squeezed out, take out 70 grams. Note that the juice is used here. If you use a food processor, remember to filter it before you can use it.

5. Put rock sugar, pear juice and water into the pot, and pour maltose.

6. Bring to a boil on low heat, stirring constantly until the rock sugar melts.

7. Add jasmine flowers to a low heat and cook slowly, measure with a thermometer, and turn off the heat when it reaches 130 degrees. It is worth noting that the pot should not be too big or too small. 1/4 of the pot is good.

8. The boiled syrup is shaken a few times to eliminate large bubbles, and poured into the lollipop mold.

9. Let it cool at room temperature and keep it sealed after demoulding. Remember not to expose it to the air for too long, as the sugar will become sticky due to the moisture in the air.