Bing Tang Hu Lu (Candied Hawthorn Sticks)
A classic Northern Chinese street snack, fresh hawthorn berries coated in a crunchy sugar shell. Sweet, sour, and utterly addictive.
Ingredients
5 items- Hawthorn berries 500 g
- Rock sugar 300 g
- Water 150 g
- Bamboo skewers 10
- Vegetable oil a little
Nutrition
Steps （5 steps）
Soak hawthorns in salted water for 5 minutes, rinse, remove pits with a corer or knife. Thread 4–5 berries onto each skewer and pat dry with paper towels.
Grease a baking sheet or stone slab with oil. Combine rock sugar and water in a small pot. Heat over medium flame, stirring until sugar dissolves (about 3 minutes).
Turn heat to low. Simmer without stirring until syrup turns amber (about 160°C/320°F). Dip a chopstick into syrup, then into cold water; if sugar hardens and doesn't stick, remove from heat.
Dip each skewer quickly into the hot syrup, turning to coat evenly. Place on the greased sheet, spacing apart to avoid sticking.
Let cool at room temperature for 10 minutes until the sugar shell hardens. Enjoy immediately. Store leftovers in an airtight container.
Tips
Do not stir the sugar syrup after dissolving, otherwise it may crystallize. If the syrup is too cool it sticks to teeth, if too hot it turns bitter. A little lemon juice prevents crystallization. Hawthorns must be dry to ensure coating adheres.
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