How to make sugar and rock sugar, and the steps.

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Equipment and raw materials

Equipment: a stove, a blower, a jacketed pot (or a big pot and a small pot), a vat, several buckets, two stirring rods, several shallow trays, two water scoops, several hygrometers and a heatable adobe sleeping platform. Raw materials: 65,438 kg of sugar, 65,438 kg of alum and 35 kg of clear water.

process flow

Add water: sugar 100 kg, add 35 kg of water and mix well to dissolve the sugar.

Boiling: Before boiling, you can add vegetable oil, soybean oil, vegetable oil and peanut oil to the interlayer, or you can add oil to the cauldron and put the small cauldron in the cauldron (it needs to be supported, so as not to touch the bottom of the cauldron to avoid burning the sugar). When the pot is ready, pour the sugar solution into the upper pot and cook for five or six minutes, then add 1 kg alum solution and dissolve it in 1 kg water. When the temperature in the sugar solution rises to 150℃, cease fire and cool down.

Crystallization: after the sugar solution is put into the pan, the pan should be placed on the kang and covered with a quilt. The temperature in the dish should be kept at about 90℃ until the seventh day. If the temperature is not enough, you can add fire to raise the temperature of the kang. Generally speaking, sugar solution is neither afraid of cold nor heat during crystallization. The longer the gasification time, the higher the crystallization rate of rock sugar.

Packaging: When the sugar solution is completely crystallized, it can be packaged from the tray.

If the candy is too big, you can bake it with 100 watt folding lamp, move it while baking, and break it by hand for about one or two minutes.