The production principle of white melon candy
Q: How to make white melon candy? How to make white melon sugar coagulate into lumps?
Answer: In Taiwan, we used three kinds of candies in the old calendar year, the first day of the new year, and worship to the heavens. There were three kinds of candies, such as white melon candy and other candies. Then there are three kinds of fruits and three cups of tea. Generally, white melon candy does not keep the skin. Cut the white melon well, remove the skin, and remove the inner capsule and soft areas. Take the harder part in the middle and cut into pieces. Use sugar. The sugar is really slow boil, not ordinary sugar water. The sugar must be dissolved to a high concentration, and then put the white melon in. When it is put in, the water in the melon, because the temperature of sugar dissolving is much higher than the temperature of boiling water. It is probably as high as about 107 degrees. In this way, the water in the white melon will be released, and the sugar will run in. After it is cold, there will be a strip of white melon candy.
Originally, the white melon was in pieces. The problem with your cooking technique is your sugar problem. If there is too much sugar water, it will be done for melon soup. We call sugar a saturated solution. After letting it boil, the temperature will increase, it will become dehydrated, and it will become wax gourd candy. Nowadays, fewer people make it. After the white melon candies are produced, it is too laborious and the cost is high. The real materials, just the cost of the gas, you may burn several barrels. The sugar is pure sugar. So now there are very few people who make white melon candies.
