The method of boiling sugar for making sugar gourd with white sugar is as follows:
Ingredients: 500 g of granulated sugar or rock sugar, 250 g of water, lemon juice of 1-2 lemons, stir-fry pan or deep pot, stirring spoon, thermometer.
Add 250 grams of water to the pot and add 500 grams of sugar when it is warm.
Stir with a spoon and wait for the sugar to melt, adjust the temperature to medium heat after melting, add one or two spoonfuls of lemon juice, stir while cooking, as long as the syrup is not solidified.
Wait until the syrup turns pale yellow, then pick it up with a spatula to see if it has become sticky.
Turn off the heat and wrap the skewered fruit directly on top of the syrup.
Place the syrup-coated gourd on a plate, cool and enjoy.
Pay attention to the following points when boiling the syrup of sugar gourds:
The ratio of sugar to water is 2:1, so that the sugar of the boiled rock sugar gourd is more viscous.
When boiling sugar, control the heat and stirring speed to avoid caramelization of the syrup.
After the syrup reaches a certain temperature, turn off the heat in time to avoid overheating or gelatinization of the syrup.
The sugar gourds wrapped in syrup should be placed on a plate to cool to avoid sticking together.
The syrup used to make the sugar gourd is one of the keys to boiling, because the boiled syrup can make the rock sugar gourd more evenly and viscous, showing a beautiful shape and taste. At the same time, the boiled syrup can also enhance the shelf life and taste of the rock sugar gourd, making the rock sugar gourd more delicious and delicious.