The practice of candied hawthorn
Wash the hawthorn and dry it with water
Remove the back bar.
Cut open with a knife to remove the core.
Spare after denuclearization
Place the caster sugar in a nonstick pan.
Stir constantly, just start small bubbles.
Boil until big bubbles
Pour the prepared hawthorn
Let the syrup wrap on the hawthorn.
Pour it out and eat it coolly. Finally, you get home cooking candied hawthorn.
- 200 g hawthorn
- 50 g sugar
- 50 g water