Candied haws on a stick is a traditional snack in my country. Various delicious fruits are skewered with bamboo skewers and then dipped in maltose syrup. The sugar syrup quickly hardens when exposed to the wind. It looks like the candied haws on a stick is frozen. This is probably the name of the candied haws on a stick. Come on. Candied haws are usually made from hawthorns. Of course, there are now many varieties, including hawthorn, strawberry, apple, kiwi, etc. The candied sugar is frozen hard and tastes sour, sweet, and very icy. During the Song Dynasty, there were already records on how to make candied haws. The "Yanjing Chronicles" states: "The candied haws are made with bamboo sticks, made of mountain red, crab apples, grapes, sesame yam, walnut kernels, bean paste, etc., and dipped in rock sugar. , sweet, crisp and cool."
Everyone has sweet memories of candied haws on a stick when they were young. The recipe for the candied haws that I recommend to you today is very simple. In fact, it should be called candied fruit. If you want to eat it, just follow the tutorial below to DIY it!
【Material Preparation】
1. Favorite fruits
2.White sugar
3.Water
【Preparation method】
1. Wash the strawberries and cut off the top leaves. Use kitchen paper to absorb the moisture on the surface of the strawberries, otherwise the small water droplets will explode in the hot sugar.
2. Put on a longer bamboo skewer for your favorite fruit (it’s too short to shake hands, and rolling sugar can be dangerous~)
3. Place the cleaned pot on the stove, add 100 grams of water, and then add 200 grams of sugar. The sugar must be poured into the center of the bottom of the pot to avoid sticking to the sides of the pot. Then turn on the fire and heat it over high heat until the flames do not spread to the sides of the pot.
4. The solution is very turbid at the beginning. You must not be tempted to stir it at this time. Remember, just stand aside and observe, and do nothing. As the bubbles roll, the remaining powdered sugar will gradually dissolve and the solution will become very clear. Note that the entire process needs to be maintained on medium to high heat. Violently rolling bubbles can hinder the formation of crystalline particles, just like flowing water is less likely to freeze than stationary water.
5. When you find that the syrup has a slight yellow color, or when you dip a chopstick tip into a small amount of syrup and it tastes crisp and non-sticky after cooling in water, immediately remove the pot from the heat. Tilt the sugar pan, hold the bamboo skewer in one hand, and quickly turn the fruit in the syrup so that its surface is evenly coated with syrup.
6. The traditional method is to put the prepared candied haws on a wooden board soaked in water to cool, but this will form a flat surface at the bottom. If you don't like it, you can hang one end of the candied haws in the air to cool, so that it won't Yes&ldq"Flat feet", but there may be a "little braid" growing on the back of the head. Childrens shoes that are not afraid of trouble and pursue perfection can turn the bamboo stick after a short period of time to keep them as round as possible.
7. After the candied haws have cooled down, you can stand them up and insert them in a suitable place for everyone to share.
[Tips for making candied haws on a stick]
1. If you choose kiwi fruit, don’t choose one that is too ripe, otherwise the water will be soft and scalding, which will be very troublesome~
2. Yams are actually very delicious and nutritious after being boiled.
3. Roll the sugar quickly, otherwise the syrup will burn the fruit. If you feel that the viscosity of the syrup is too high and the syrup on the surface of the fruit is too thick, heat the pot slightly to restore the fluidity of the syrup.
4. Do not use an iron pot to boil sugar. Impurities on the surface of the iron pot will seep into the syrup and cause it to change color. Copper pots and stainless steel pots are good choices.
5. When wrapping the fruit in syrup, you must move briskly to ensure that the syrup is thinner, the texture is crisper, and the inside of the fruit will not be burned. Here is a better example. We dissected a strawberry candied haws and let everyone see the approximate thickness of the sugar shell.
