Ingredients:

Winter melon is not limited

Lime water (food grade lime) 2% concentration

White sugar=50%~75 %Winter Melon Meat

Steps:

Preparation: Cut the winter melon into strips

Soak in lime water overnight: dissolve lime into water, lime and water The ratio is 20:1000, leave it for a few minutes, take the supernatant liquid and soak the winter melon cubes, and refrigerate for 6-8 hours.

Wash in boiling water: Wash the winter melon pieces, soak them in water for half a day to a day (refrigerate for longer periods), change the water twice during this period to ensure that no lime smell remains. After washing, put the winter melon pieces into boiling water and cook for 5 minutes

Weigh the winter melon and take half the weight of the white sugar. Take 300 grams of white sugar, the sweetness is almost the same as eating dry honey syrup

Condiment: spread a layer of winter melon pieces and a layer of white sugar. Refrigerate for 2 to 3 days.

Boil the winter melon in sugar water: The candied winter melon is hard and transparent, and all the sugar water from the winter melon pieces is put into the pot and boiled (no need to add additional water and sugar, as the water from the winter melon pieces has been mixed with the white sugar to form sugar water)

< p>After boiling, turn to medium heat, stirring constantly. The winter melon turns into a milky white color

The sugar water turns into a thick syrup that wraps around the melon flesh, creating sugar bubbles. Turn off the heat immediately when there is almost no sugar in the liquid.

Pour it into a plate and let it sit for a few minutes, then pour the syrup together.

Stir to separate the sugar: When the temperature of the melon meat drops, sugar powder will begin to precipitate on its own. The surface will feel like sand when you touch it. Then start to stir gently with a large spoon. The more you stir, the more white sugar powder will precipitate. Soft and hard, the winter melon candy is ready.