1. Prepare all the ingredients.
2. Wash the pears with salt.
3. Wipe dry and cut into small pieces.
4. Put it into a juicer cup, pour a little water and make a puree.
5. Strain the Sydney juice and take 180g for later use.
6. Pour Sydney juice, maltose and yellow rock sugar into a non-stick pan.
7. Boil on medium and low heat for about 20 minutes. When it is thick, turn to low heat and keep stirring while boiling to prevent foam from overflowing.
8. Turn off the heat when it's viscous.
9. Just scoop a drop into the water and it will solidify immediately.
10. Scoop it into the mold and let it cool for about 20 minutes to demould.
11. Store it in a packaging bag.
Tips:1⃣️When making syrup, there will be a lot of bubbles, which is normal, and keep stirring with a spoon
2⃣️This weather will be a bit melted when placed at room temperature, I put it in the refrigerator and keep it frozen
