1. Hawthorn is selected intact, weighed,
2. Clean it and wipe it with kitchen paper to remove moisture,
3. Use a knife to remove the pedicle of the hawthorn, prepare toothpicks,
4. Find two of the same size as a set and string them together with toothpicks.
5. All the hawthorns are skewered
6. The rock candy is weighed and reserved,
7. Take water of the same quality, add rock sugar, and boil on high heat.
8. Coat the container for the candied haws with oil for later use,
9. After the rock sugar melts, change the heat to low and cook slowly,
10. When many small bubbles appear and become denser, the sugar is almost there.
11. Take out the skewered candied haws, put them in, and roll,
12. The candied haws dipped in sugar are placed in a container prepared in advance, and then placed outside or in the refrigerator, mainly to allow the sugar to cool.
Tips:How the sugar is made is the key. After the rock sugar is melted, change the heat to medium and small. I made it in an electric ceramic stove. The temperature is 600 degrees first, and then changed to 350 degrees after melting. There will be dense bubbles in about 15 minutes, and the color of the sugar will change. Slightly yellow, dip it with chopsticks, it has a drawing effect, and it's fine at this time.
In addition, the dipped candied haws should be placed in a cold place so that the sugar can solidify.
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