Do you need to add white vinegar to make fondant hawthorn? Why do you need to add white vinegar to make fondant hawthorn?

We all know that fondant hawthorn is a popular delicacy. It tastes sweet and sour, is easy to make, and tastes very good. It is loved by people. Many people will make fondant hawthorn at home. So should white vinegar be added to the fondant hawthorn? Let's take a closer look!

Why do we need to add white vinegar when making fondant hawthorn?

The purpose of adding white vinegar is to make the sugar easier to crystallize. Even if the sugar is slightly over-fried, there is no need to worry that the sugar will not be white. This serves as an auxiliary role for inexperienced friends.

Fondant hawthorn is commonly known as frosted hawthorn, also called sugar snowball, which is a dessert between candied and glazed. It is white in appearance and rosy in inside, and tastes sour and sweet. After a big meal during the Spring Festival, a few fondant hawthorns can help to strengthen the stomach and digestion.

Fondant is what we often call frosting. How to make hawthorn covered with a layer of white snow? Boiling sugar is the key. As long as you can understand the principle of sugar changes during the boiling process, even if you are a novice in the kitchen, you can easily make it in one go.

How to make fondant hawthorn

Ingredients: 500 grams of hawthorn

Accessories: 130g water

Seasoning: 250 grams of white sugar, 6 grams of white vinegar.

Tools: A non-stick pan or a regular pan

Start making:

① Remove the stems of hawthorn, put it in a basin of clean water, add a little baking soda or salt and soak for 20 minutes, clean it and drain the water [This step is very important and will be explained later]

② Heat the pot, add 130 grams of water and 250 grams of sugar, turn on low heat, and stir quickly clockwise or counterclockwise with a spatula to melt [note that the sugar should be boiled on low heat].

③At the beginning, the sugar water starts to bubble from the center to the surroundings. Stir it with a spatula to allow it to be heated evenly. Slowly, large bubbles will appear. When the large bubbles almost disappear and turn into small bubbles, add white vinegar and turn off the heat. [This step is very important. Don't be distracted. Pay attention to the changes in the sugar water. When it turns into small bubbles, it is time to make the frosting.]

④: Take the pot away from the stove, let the syrup dry for half a minute, then add the hawthorns, and stir constantly. Don't stir too hard, and don't be impatient. The moist syrup will gradually become viscous until it becomes sandy. [The indoor temperature is high, so you can take it outside to stir it, which saves effort and has better results.]

Why should the syrup be cooled for half a minute before adding the hawthorn?

If we put the hawthorn into the syrup right after the sugar is boiled, the syrup temperature will be too high and it will burn the skin of the hawthorn. If the sugar is not tightly attached, it will be difficult to stick to the skin and the finished hawthorn will not look good. We must lower the temperature of the syrup. Many people ignore this point.

Before cooking, hawthorn should be soaked in salt water or baking soda. There are pesticide residues on the surface of hawthorn. Adding salt or baking soda can remove the pesticide residues on the surface, making it more hygienic and healthier to eat.

Tips for making fondant hawthorn

Many people fail to make fondant hawthorns well because they do not control the ratio of water to sugar, boil the sugar for too long or too short, or do not control the temperature well. The syrup must be cooled quickly after boiling to make it look like frost. When cleaning hawthorns, it is better to remove the core of the hawthorns. It is more convenient to use a core remover. If you don't have one, you can use a pen or a knife. The surface moisture of the hawthorns must be wiped dry, otherwise the syrup will not be able to hold.