Sugar-coated haws - sweet childhood memories

Overview

The memories of my childhood have always lingered in my heart...

Tags

• dessert
• clear water
• fruit
• fine sugar

Ingredients

Steps

1. 1 Wash all kinds of fruits and dry them. Remove the core of the hawthorn and thread it with a bamboo skewer (don’t thread too much, otherwise the hawthorn underneath will not be able to be wrapped in sugar)

   

2. 2 Granulated sugar and water are 2:1, as long as you master this, you can add, subtract, multiply and divide at will.

   

3. 3 Pour the fine sugar and water into the pot and stir with a spoon to speed up the dissolution of the fine sugar. Once the sugar water boils, do not stir it with a spoon, as it will turn sandy. See tips for details. I used a rice cooker because I was afraid it would stick when using a soup pot or wok.

   

4. 4 Cooking

   

5. 5 When you see the sugar water slowly turning from white to yellow, the sugar water is almost ready. We don't need a thermometer, we just need a chopstick to dip a little syrup into the sugar water, put it in a bowl of cold water, wait for the syrup to harden, take a bite, if the sugar is crispy, it means the sugar water is ready, remove from the fire and set aside.

   

6. 6 The next step is to wrap it in sugar, use your imagination.

   

7. 7 Finished product ~