What is the method of simmering the sugar color of the ice candy gourd?

1, sugar and water in accordance with the amount of 2:1 poured into the pot, simmering on a fierce fire for about 20 minutes, during which you can stir.

2, note that after 20 minutes there is very little water left, boiling very hard, and, the sugar has bubbled up into a fine dense foam, like light golden beer.

3, can be used chopsticks dipped in the syrup, if you can slightly pull out the silk, that means it is already good. If the time is too long, the color will become brown, can obviously pull out the silk means that the sugar has been scorched, then lost the original sweetness. Remember, try not to blow the wind while simmering soup, in order to make the sugar color translucent.

Ice candy gourd is also known as sugar gourd, also known as sugar duner in Tianjin, in Anhui Fengyang called sugar ball. Ice sugar gourd is a traditional Chinese snack, it is the wild fruit with a bamboo skewer into a string after dipped in malt sugar dilution, sugar dilution in the wind quickly harden. It is a common snack in winter in the north, usually made of hawthorn skewers with frozen hardened sugar thins, which makes it sour, sweet and icy to eat.

In the Song Dynasty years will begin the ancient practice, "Yanjing Years and Years" records: ice sugar gourd, is a bamboo stick, through the mountain red, begonias fruit, grapes, hemp yam, walnuts, bean paste, etc., dipped in icing sugar, sweet and crispy and cool. Tea houses, theaters, streets and alleys everywhere, has become a traditional Chinese snack. Ice sugar gourd has appetizing, nourish the face, increase wisdom, eliminate fatigue, clear heat and so on.

:Baidu Encyclopedia - Ice Sugar Gourd