Candied hawthorn, or "guashuang shanzha," is a beloved Chinese snack with a crispy, sweet coating and tangy center. Here’s a simple guide to making it at home.
Ingredients: Fresh hawthorn (500g), sugar (200g), water (100ml), white vinegar (1 tsp, optional for tanginess).
Steps:
1. Prepare the hawthorn: Wash and dry thoroughly. Remove stems and seeds; if using large hawthorn, cut into halves or quarters. Pat dry completely to ensure the sugar coating sticks.
2. Blanch (optional): For extra crispness, blanch hawthorn in boiling water for 10 seconds, then drain and dry.
3. Make the syrup: In a pan, dissolve sugar and water over medium heat. Stir until the syrup thickens slightly (it should form a thin thread when dripped). Add vinegar to balance sweetness.
4. Coat the hawthorn: Reduce heat to low. Add hawthorn pieces and gently stir to coat evenly. Cook for 2–3 minutes until the syrup crystallizes into a white, powery “frost.”
5. Cool and store: Transfer to a parchment-lined tray, separating pieces to prevent clumping. Let cool completely (the frosting will form as it cools). Store in an airtight container for up to a week.
Tips: For a softer texture, skip blanching. Adjust sugar to taste, and ensure the syrup reaches the “crack stage” (150°C) for a perfect frost. Enjoy this sweet-tangy treat as a snack or dessert!
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