Ingredient
There are two kinds of recipe of making the candy, one follows from the mass and the other one follows from the volume.
The ratio for the volume is:
Sugar(8):Syrup(3):Water(2)
The ratio for the mass is:
Sugar(4):Syrup(2):Water(1)
The two recipes are not identitical but both should be working.
Steps
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Add all the ingredient in a pot, open the heating, stir counter-clockwisely for 300 times before the liquid is boiling.
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On the verge of boiling, there should be a lot of small bubbling, they should be covered by bigger bubbles later on. You can stop stiring and focus on the tempature rising after the liquid has been boiled.
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The granular sugar should be all desolved into liquid around 120 celcius. The tempurature will grow relatively fast after 130 celcius.
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At 150 celcius, stop heating. Wait for 5 mimutes before pour the candy liquid into any mold you designed.
Conclusion
May you a good mood of making candies.