A Seasonal Treat for Your Taste Buds
In the bountiful season when hawthorns flood the market, a simple yet magical recipe awaits to transform them into a delicious, sweet – and – sour snack that will tantalize your palate. The Snow – like Hawthorn Balls are not only a treat for the taste buds but also a great way to whet the appetite.
Gathering the Elements of Delight
The journey to create these wonderful hawthorn balls begins with gathering the right ingredients. We need 500 grams of fresh hawthorns, their bright red skins hinting at the juicy flavor within. 250 grams of rock sugar, ready to be melted into a sweet elixir. 250 grams of clear water, the medium that will bind the flavors together. And 5 grams of white vinegar, a secret ingredient that will bring a unique touch to our creation.
The Art of Preparation
Preparing the Hawthorns
Clean and Dry: Thoroughly wash the hawthorns and carefully dry them with a towel. Ensure that every bit of moisture is removed, for any trace of water can disrupt the crystallization process later, which is crucial for the perfect texture of the hawthorn balls.
Crafting the Syrup
Melting the Sugar: Place the rock sugar and water in a pot. Set the heat to medium and start stirring continuously. As the sugar gradually melts, a magical transformation begins.
The Boiling Process: Once the sugar has completely dissolved, reduce the heat to medium – low and continue the stirring. At the one – minute mark, bubbles start to appear. By the fourth minute, more bubbles emerge, but they are large. At the seven – minute mark, the bubbles become denser, and the syrup, when dripped, has a thick and viscous consistency. At this point, the syrup should be clear. If it turns white, it means it has been over – cooked. Now, add the white vinegar and stir evenly before turning off the heat.
The Critical Cooling Stage
Letting the Syrup Settle: After turning off the heat, allow the syrup to rest for two minutes without any disturbance. This cooling period is essential. If the hawthorns are added too soon while the syrup is still too hot, the heat will cause the hawthorns to release water, which will interfere with the crystallization process. Moreover, it will prevent the syrup from adhering properly or cause it to melt easily. A well – cooled syrup should have a clear and smooth surface. If it turns white or has numerous bubbles after cooling, it indicates that the syrup has been over – boiled, and the resulting hawthorn balls may be hard.
The Final Transformation
Coating the Hawthorns: Once the syrup has cooled, pour the hawthorns into the pot without reheating. Stir – fry continuously. Initially, it will feel sticky, but gradually, the mixture will start to turn white as the crystallization process, known as “returning to sand,” begins. As you continue to stir, the hawthorn balls will become whiter and drier until they achieve a dry and sandy texture, indicating that they are ready.
A Delectable Result
The finished hawthorn balls are a sight to behold, looking as if they are covered with a layer of pure snow. When you take a bite, the outer sugar coating is sandy and crispy, sweet and delicate, while the inside of the hawthorn is soft, sweet – and – sour, making it an absolute delight that is both appetizing and delicious. So, if you love this recipe, don’t forget to save it and give it a try.
Tips for Success
1. Dryness is Key: Remember, thoroughly drying the washed hawthorns is vital to ensure a successful return to sand effect.
2. Stirring the Syrup: Constantly stir the syrup during the boiling process. If the syrup sticks to the bottom of the pot, it will burn and ruin the flavor.
3. Patience in Stir – frying: When adding the hawthorns to the syrup, be patient and keep stir – frying until they are completely dry.