Fruit sugar recipe-Chinese Food-best chinese food recipes-cooking food

Fruit sugar

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I said last week that I want to study and make fruit hard candy. I didn't lose my word. I did. In fact, it's the same as lollipop. I wanted to make the sour three-color candy I ate when I was a child. But I didn't have the pop candy mold. I rummaged through the box and found a chocolate mold. I bought it and never used it. It's really useful at this time. It's not hard to make this sugar. The hard thing is to pour it into the mould at last. My God, the room temperature is low. It really solidifies too fast. Don't be afraid if it solidifies. Put it on the fire and heat it up. When the sugar melts again, pour it into the mold. This sugar must be boiled to a low temperature. It doesn't need to be stirred when boiling. It needs some patience when it changes from 100 ℃ to 125 ℃. The time is a little long. But when it reaches 125 ℃, the temperature will rise very fast. Be careful not to boil too hard. But it's not good if the temperature is low. It's really sticky when eating. It can make the old lady's teeth stick off. So

Cooking ingredients

this recipe can make about 12 pieces of thin sugar:8

Cooking Steps

Step1:Pour the water, corn syrup and rock sugar together. Put them on the fire and heat them. Turn down the heat after boiling. Just stir a little before cooking. There is no need to stir during the cooking process.