How to cook the sugar water in candied haws?

1, sugar and water in a ratio of 2: 1 are put into a pot, and boiled for about 20 minutes with high fire, while stirring.

2. Note that after 20 minutes, there is little water and it is boiling fiercely. In addition, sugar has appeared tiny and dense bubbles, just like light golden beer.

3. Dip chopsticks in syrup. If the silk can be pulled out slightly, it means it is ready. If the time is too long, the color will turn brown. If the silk can be pulled out obviously, it means that the sugar is burnt and loses its original sweetness. Remember, try not to blow when cooking soup, so that the sugar color can be bright.

Sugar-coated haws are also called sugar-coated haws, Tianjin is also called sugar duner, and Fengyang is called sugar balls. Sugar-coated haws are traditional snacks in China. It is made by stringing wild fruits with bamboo sticks and dipping them in malt syrup, which quickly hardens in the wind. The common snacks in northern winter are generally made of hawthorn, which is thin and hard, sour and sweet, and very cold.

In the Song Dynasty, the ancient practice began. The Chronicle of Yanjing Years Old records that candied haws are made of bamboo sticks, filled with hawthorn, begonia fruit, grapes, yam, walnut kernel and bean paste, and dipped in rock sugar, which is sweet, crisp and cold. Teahouses, theaters, streets and alleys can be seen everywhere, and now they have become traditional snacks in China. Sugar-coated haws have the functions of appetizing, caring skin, increasing intelligence, eliminating fatigue and clearing away heat.

: Baidu Encyclopedia-Sugar Hulu