- 20 hawthorn
- 200g rock sugar
- 200g water
1. When dipping sugar action must be fast, and can not dip too thick, so as not to affect the taste.
Soak hawthorn into the light saltwater for 10 minutes. Brush and clean. Split into half and remove the kernel. Then put two sides together. Stick them together with bamboo skewers.
Add rock sugar and water into a pot. Cook with small heat. Do not stir.
When you see large bubbles, switch to medium heat. Lightly shake the pot to prevent rock sugar burnt.
Continue to use small heat to stew rock sugar until golden brown and sticky. Switch to the smallest fire to maintain the temperature.
Clean the cutting board, wipe with cold water on the surface. Set aside.
Put hawthorn sticks at the surface layer of stewed rock sugar. Gently spin until wrapped in a thin sugar coating. Then put on the cutting board immediately. Let it cool for 3 minutes. Serve.