Lollipops made from Sydney are safer without additives. Do you know how to do it? This season, the temperature difference between day and night is large, and children are likely to have a little problem. Always buy various fruits at home to supplement water and vitamin C, so that the body has a better source of nutrition. Ma Bao is likely to have work experience. At the beginning of dry cough, she usually cooks rock candy pear water, which will relieve the cough. Pear itself can moisten the lungs and relieve cough, remove dryness and resolve phlegm. Plus old rock sugar, it can also relieve cough and resolve phlegm. Only stewed old rock sugar and Sydney syrup worried my old mother to death. Later, I cooked pears with old rock sugar and maltose to make candy. The whole process is not complicated, but it tastes stronger and is more convenient to take, making it a favorite snack for children. Let's look at the specific methods.

Pear candy needs food: pear 1 piece (270g net weight after peeling), 60g old rock sugar and 70g maltose.

Actual whole process:

Step 1: Prepare a pear and wash the surface with salt by hand. After cleaning, peeling is not required. Slices are reserved and can be cut into smaller pieces, which is more convenient for the wall-breaking health machine to beat.

Step 2: Put the pear blocks into a wall-broken health preserving machine and make Sydney juice by fruit and vegetable juice. Then filter the Sydney juice directly into a non-stick pan, and add 60g of old rock sugar and 70g of maltose, which is already very sweet.

Step 3: After the pears are boiled, simmer slowly. That must be a careful job, but if you think about the happy appearance of children, is it more motivated? You have to wait until 140 degrees to make hard candy. If there is no thermometer, put chopsticks in cold water with a little sugar and take them out to harden.

Step 4: quickly pour the sugar solution into the grinder. If there is no grinding tool, scoop it directly on the tin foil for easy removal. Efficiency is not very fast. The sugar in the back will probably harden and it will be difficult to scoop in, but it doesn't matter. Just heat it and melt it. The color will be a little different from the first cooking.