Candied Hawthorn
冰糖葫芦
Traditional Chinese street snack featuring fresh fruits coated in crispy, glossy sugar coating. A beloved sweet treat with crunchy caramelized exterior encasing juicy, tart fruit on wooden skewers.
Servings
3-4 people
Prep Time
10 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Prepare your favorite fruits, wash them clean in water. At the same time, soak bamboo skewers in boiling water for sterilization.
Let the washed fruits dry or use kitchen paper towels to absorb the water.
Otherwise it won't be easy to coat with sugar.
Then string them into various small skewers according to preference.
After stringing the fruits, start making the sugar syrup. Put sugar and water in a pot, bring to a boil over high heat while gently stirring until the sugar melts, after the sugar dissolves, don't stir anymore, otherwise it's easy to crystallize.
After boiling, when large bubbles appear, turn to medium heat, watch carefully, cook until there are dense small bubbles and the color is slightly yellow (prepare a cup of cold water, dip chopsticks in the syrup and put in water, if it's crispy and doesn't stick to teeth, it's ready).
After the sugar is ready, turn to low heat, tilt the pot and quickly coat the fruits with the sugar foam, just roll once.
The action must be quick, otherwise it's easy to burn the fruits and release water.
Place the coated candied fruits on oil paper or a non-stick surface, they're ready to eat after solidifying.
- The key to successful candied hawthorn is boiling the sugar syrup; be sure not to stir or shake the pan constantly during the process.
- If you can't finish the candied hawthorn, you can freeze it in the refrigerator; it won't lose its sugar coating.