500 grams of hawthorn

250 grams of rock sugar

250 grams of water

A few drops of white vinegar

Methods/steps

Wash the hawthorn and dry the excess water with a paper towel. Be sure to dry it, otherwise it will affect the sand control effect behind.

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Add water to white sugar and cook until it boils. In the meantime, be sure to keep stirring.

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When it boils into big bubbles, turn to low heat and continue stirring.

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Continue to stir for about 7 minutes, the syrup will thicken and small bubbles will appear. At this time, put a few drops of white vinegar and mix well, then turn off the heat.

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When it gets cold, it will be too hot if it doesn't. When hawthorn falls, it will crack the skin and produce moisture, which will affect sand control. When there are no bubbles on the surface, transparent syrup will appear. If the syrup is milky white at this time, it is that the syrup has survived.

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At this point, after pouring the hawthorn, continue to stir and keep turning. It will be sticky and thin at first. Don't worry, as long as you keep stirring, the syrup will become thicker and whiter until the surface of each hawthorn is covered with frosting sugar.

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Isn't it beautiful?

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Eat one, sweet and sour.