What kind of sugar is good for candied haws? How to make the sugar for candied haws?

Candied haws are a traditional snack of the Han Chinese. They are made by stringing wild fruits on bamboo sticks and dipping them in maltose syrup, which hardens quickly when exposed to wind. So what kind of sugar is best for candied haws? How to make the candied haws? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What kind of sugar is best for candied haws?

2. How to make sugar for candied haws

3. Method of making candied haws

What kind of sugar is good for candied haws?

Rock sugar is the best for making candied haws, because authentic candied haws are made with rock sugar, but because white sugar is cheaper, more and more people use white sugar. Candied haws made with rock sugar are not sticky, that is, they do not stick to the teeth, and they taste refreshing. White sugar and brown sugar are just the opposite. The candied haws made with white sugar are very sticky to the teeth. Although the color of candied haws made with brown sugar is better, as long as the rock sugar is cooked to the right level, the color of the candied haws is also very good!

How to make sugar for candied haws

If you want to make 12 pounds of sugar, you need to add 6 pounds of water. When boiling sugar, you must pay attention to the pot must be clean, no oil, so as to ensure that the boiled sugar is refreshing. When boiling sugar, you need to pay attention to stirring constantly, so as to prevent the pot from being too sticky when boiling the soup. When pouring sugar, you can slowly pour it from one side of the pot and stir it constantly while pouring. While stirring, keep observing the size of the bubbles in the pot. The big bubbles in the pot slowly turn into small bubbles and begin to appear evenly. At the same time, the overall color of the sugar begins to turn yellow. When you can smell the thick fragrance, take a chopstick, dip a little hot sugar, and put it in cold water. When you can hear the sound of sugar bursting, it means that the sugar is cooked.

How to make candied haws

Prepare materials: hawthorn, rock sugar, water

Prepare all the ingredients. Pick out the intact hawthorns and remove the rotten ones and those with eyes. After washing the hawthorns, dry them and remove the stems and pits. When removing the pits, use a hard straw and poke it from the middle to easily remove the pits. If you are afraid of trouble, you can also not remove the pits. Just spit out the seeds when eating. String all the processed hawthorns with bamboo sticks. It is best to scald the bamboo sticks with boiling water first to disinfect them for better hygiene. Put 150g of rock sugar in a pan. It is best to choose a shallow pan for boiling syrup, and the diameter should be slightly longer than the bamboo sticks, so that it is easier to operate when wrapping the syrup. Pour 150g of clean water into the pot. The amount of water is the same as the amount of rock sugar. If there are more hawthorns, you can increase the amount of rock sugar, as long as the ratio of rock sugar to water is one to one. First, heat it to a boil over high heat and cook until all the rock sugar is melted. When you see big bubbles appearing in the pot, immediately switch to low heat and simmer. Simmer slowly over low heat until a large number of bubbles appear in the syrup in the pot and the color turns slightly yellow. The syrup is almost done. If you don't know how to judge, you can prepare a small bowl in advance and fill it with cold water. Dip a little syrup with chopsticks and immerse it in cold water. The syrup will condense into transparent crystals. Pinch the crystals with your hands. If they are very hard, or bite them with your teeth, if they feel crisp and hard and do not stick to your teeth, it means that the syrup is ready. Quickly roll the hawthorn string in the bubbles on the surface of the syrup, and a thin layer of glass starch will form on the surface of the hawthorn. The whole process must be very fast, and every second counts. The syrup will easily become caramel. I made it myself and took pictures, so I didn't have time to take pictures of the pot. After wrapping the syrup, place it in a baking tray lined with greaseproof paper. Leave a gap between each string to avoid sticking. After cooling, the syrup will be set and you can start eating.

Cooking Tips

1. If you don’t mind the trouble, you can stuff red bean paste into the hole in the middle of the hawthorn. It will taste better. But I was too lazy.

2. In addition to hawthorn, you can also string in cherry tomatoes, orange segments, strawberries, etc. to make assorted candied haws with a richer taste.

3. The temperature of boiling syrup is very important. If the temperature is not enough, the syrup will melt easily and stick to your teeth instead of having a crispy taste. If the syrup is overcooked, it will become caramel.

4. When coating with syrup, you only need to make a circle in the bubbles on the surface of the syrup, so that it will be in the state of a thin glass starch. If you put all of it into the syrup, the sugar coating will be too thick and it will easily cook the hawthorns and affect the taste.

5. If you cannot finish the candied haws right away, put them in the refrigerator, otherwise the syrup on the surface will melt.