How to make orange candy, how to make orange candy?

Tangerine gummies. Material.

Ingredients: 4-5 Yongquan tangerines, 150 grams of caster sugar, 45 grams of maltose, 6 grams of pectin.

Mold: Silicone mold in the shape of orange petals, if there is none, it can also be omitted.

Now the circle of friends of Taizhou people is full of oranges, these Yongquan tangerines are a pound of oranges bought at the fruit store at the entrance of the community, medium size, 8 points sweet and 2 points sour.

Method. 1. Cut the orange in half horizontally, and use a manual juicer to squeeze out the orange juice with the pulp, the amount of orange juice required here is 190 grams; A 90-gram Yongquan mandarin orange squeezes out 53 grams of juice, and there is basically no pomace without filtration.

2. Mix pectin with 20 grams of caster sugar for later use, the mixing is to avoid the rapid condensation of pure pectin when heated after being put into the pot;

3. Put 190 grams of orange juice into a small pot, heat it to 40° over low heat, if there is no thermometer, you can directly rinse your fingers, put it in the pot and boil it to test the temperature, and heat the orange juice to a little hot;

4. Pour in the mixture of pectin and sugar, stir and dissolve evenly;

5. Continue to heat until the temperature of the liquid rises, and when it is about to boil, pour in maltose; and the remaining 130 grams of caster sugar, stirring until all the sugar is melted;

6. Heat until the liquid boils, while continuing to stir, turn off the heat;

7. Pour in orange petal molds or other heat-resistant molds, if not, pour them directly into glass containers.

8. After cooling, solidify, demold, roll on a layer of caster sugar, and the juice gummies are ready.

It should be noted that the fruit gummies made here are not old-fashioned orange candy, but French fruit gummies, which contain more fruit juice (almost 50%) and less pectin (i.e. coagulant), so they are soft and humid, and the taste is between puree and jelly, sweet and fresh.

If you want to get a very good taste, you can achieve it by adding more pectin or gelatin, which are naturally extracted coagulants and are not harmful in themselves.

In the same way, you can also make other flavors, such as grape, mango, passion fruit, raspberry, etc.

I've always wanted French fudge, and I've been buying molds for a long time, and recently the oranges are in season, so I make orange-flavored French gummies.

Pates de Fruits is a traditional French candy with a long history, it is a way to store fruits in ancient France, as a high-end candy, it is also a very popular candy in many famous confectionery stores in France, although it sounds so high-end, but the method is not difficult at all, only natural juice or puree, and sugar and pectin, it is really a delicious handmade candy with zero additives

Sweet and sour, especially suitable for mothers to make their own babies, of course, as a small gift to friends is also very suitable. ”

Materials. Ingredients: 200 grams of orange juice, 50 grams of apple gum.

Excipients: 150 grams of caster sugar.

Preparation of French orange fudge.

Tangerines are all in two.

Pure natural 100% orange juice is pressed.

It can be along with the pulp, but there is some tangerine fascia in the pulp, so I strain out 200g of orange juice with a strainer.

Apple gum should be about 8 times the amount of white sugar with it.

Mix well. 6g apple gum and 50g granulated sugar mix well.

Heat the orange juice to about 40 degrees and pour in the mixture of apple gum and sugar.

Stir until completely melted.

Continue to simmer the orange juice.

When it is almost boiling, add the remaining white sugar and 45g of corn syrup.

Stir until completely melted and continue to simmer.

Cook to about 107 degrees and quickly remove from heat.

Pour the orange juice into the mold and cool at room temperature for 1 hour.

After demolding, the gummies are rolled in a circle in the white sugar.

Covered with white sugar.

This step is to prevent the candies from sticking to each other later, and you can also use grated coconut).

The French orange fudge is ready.

See! Is it a full score for Q bombs.

Looks super cute.

It feels super nice to pinch.

The gummies made of pure fruit juice are perfect for their color!

Cover with granulated sugar.

It's simple and atmospheric, and the round shape is really appealing

Take a bite full of juice flavor.

Without a hint of additives, you want to turn all your fruits into gummies

The semi-circular gummies are full of luxury, and if you change different molds and different fruits, you can make fruit gummies of various shapes.

Eat more oranges in winter, 3 simple steps, to make orange syrup.

Oranges are a kind of fruit that is abundant in autumn and early winter, and eating more oranges in autumn and winter has many benefits for the body. Oranges are rich in vitamin C and citric acid, which have a beauty effect and an anti-fatigue effect. Orange is sweet and sour, warm, has the effect of appetizing and regulating qi and relieving cough and moistening the lungs, and is a very nutritious and healthy fruit.

What I bring to you today is a kind of orange practice - orange syrup. Today I bring you a method of making orange syrup, let's take a look at the production of orange syrup.

The making of orange syrup.

Material. Oranges, rock sugar.

Make. First of all, peel the oranges, remove the fascia and seeds of the oranges. Fascia, seeds, rind, and inner skin are all bitter.

Therefore, when making sugar water, the fascia, seeds, outer skin and inner skin of the orange should be removed, so that the taste of the orange will be better. The trick to removing the seeds is to remove the oranges with a toothpick. Then you can start making orange syrup.

Add water to the pot, then add the rock sugar to the water, wait for the water to boil, and after the rock sugar dissolves, add the previously processed oranges to the pot and boil.

After the fire boils, turn to low heat and cook for about 5 minutes, then turn off the heat, do not take out the oranges first, wait for the water in the pot to cool completely, and then take out the oranges.

In this way, the orange syrup can be eaten, the oranges should be sealed and packed into jars, and then put in the refrigerator. When making orange syrup, don't add too much rock sugar, too much sugar intake is not good for the body. When cooking, you can add some goji berries and red dates to cook together.

Have you learned such a simple and delicious orange syrup? Let's do it.

Ingredients: 350 grams of kumquat, 100 grams of sugar, 150 grams of cherry candy.

Excipients: 1 gram of salt, 8 grams of honey.

Steps: 1. Wash the kumquat and soak it in light salt water for half an hour.

2.Cut all the gold labels with a knife on each side and flatten them to remove the seeds.

3.Sprinkle in the sugar and marinate for half an hour.

4.Add the caster sugar.

5.Add boiling water, pin the clumps and cook over medium heat for 20 minutes until the kumquat is tender.

6.Let cool and add honey.

1. Peel the oranges and squeeze the juice.

2. Mix apple gum with 20 grams of sugar, weigh 45 grams of maltose syrup and 130 grams of sugar.

3. Quietly heat the orange juice to 40 degrees, add the mixture of apple gum and sugar, stir and heat until boiling.

4. After boiling, turn to low heat, pour in the maltose syrup and the remaining sugar, and boil while stirring to avoid sticking to the pot.

5. Mix the syrup and continue to heat it over low heat until it is viscous, and pour it into the lunch box with plastic wrap or oiled paper on the wheel beam.

6. After one to two hours, the syrup solidifies, pour out the solidified syrup and cut it into pieces to coat the sugar.

Ingredients: 350 grams of kumquat, 100 grams of sugar, 150 grams of rock sugar, auxiliary materials: 1 gram of salt, 8 grams of honey.

Steps: 1. Wash the kumquat and soak it in light salt water for half an hour.

2.Cut all the gold labels with a knife on each side and flatten them to remove the seeds.

3.Sprinkle in the sugar and marinate for half an hour.

4.Add the caster sugar.

5.Add boiling water and cook over medium heat for 20 minutes until the kumquat is tender.

6.Let cool and add honey.

Ingredient breakdown.

4 oranges. 5 grams of refined salt.

5 grams of white sugar.

Step 1: Cut the oranges.

2. Sprinkle with fine salt or white sugar (appropriate amount).

3. Poke it in with chopsticks to taste.

4. For ease of serving, cut a small piece at the bottom.

5. Heat the water in the steamer.

6. Put it in a pot and put it on low heat.

7.When the meat is steamed, turn off the heat and simmer for 2 minutes.

Add an appropriate amount of water, add an appropriate amount of rock sugar, cover the pot and bring to a boil.

Prepare the oranges.

3.Peel. 4.Break into flaps and dispose of well.

5.Bring to a boil, taste it, feel a little lighter, add a few more pieces of rock sugar, and cook for a whileAfter saccharification, add the oranges and cover the pot.

7.Boil. 8.Turn off the fire, water can also be eaten (the flavor is better when refrigerated in the refrigerator) Efficacy: Sand sugar orange flavor is sweet and sour, warm, rational gas and phlegm, moisten the lungs and clear the intestines, nourish blood and strengthen the spleen, etc., boiled rock sugar orange water can moisten the lungs and dissolve phlegm, which is very suitable for the dry climate of spring, and boiled rock sugar orange water can also clear the intestines.

Suggestion: Add rock sugar in an appropriate amount according to personal taste, and it is recommended to use sweeter oranges for hot drinks;

After the water is boiled, it should be boiled by the guy, and the time should not be too long.

Rock sugar Sydney oranges are also very good. It has the effect of moistening the lungs and clearing dryness, relieving cough and reducing phlegm.

Material: Main material.

3 oranges. Seasoning: rock sugar.

40 grams of water. 250 grams.

Preparation of oranges in syrup.

1.Three oranges about 250 grams, after removing the outer skin, tear off the fascia, and divide into small petals2Then put it in a small pot and add rock sugar (the amount of sugar is according to your taste) and an appropriate amount of water3Cook over low heat until the oranges are soft, about eight minutes, let cool and serve.

Main ingredients: oranges, rock sugar, remove the outer skin of the orange and tear off the white film on the outside of the orange.

2.Then put it in a pot, add rock sugar and water, an appropriate amount (sugar can be added according to your taste) 3Cook over low heat for about 10 minutes, let cool and serve.

Ingredients:

Kumquat [picture] two catties of kumquat.

Rock sugar [picture] 200g of rock sugar and gram food.

Sugar to taste. Recipe Preparation:

Sugar kumquat practice **11Soak the kumquat in salted water for 20 minutes, wash it, dry it with kitchen paper, or let it cool to dry.

Sugar kumquat practice**22Cut the kumquat in half and remove the sugar kumquat from the seeds inside**33Remove the seeds, put them on a plate, sprinkle some sugar, stir well, cover with plastic wrap, put them in the refrigerator overnight, and marinate to remove the moisture.

The practice of sugar kumquats**44Pour the marinated kumquat into the pot and boil, add rock sugar, pour in the marinated kumquat juice, without a drop of water, and boil over low heat.

Sugar kumquat practice **55Boil until all the rock sugar is melted, stir slowly with a spoon, otherwise it will stick to the pan sugar kumquat**66After boiling for about an hour and a half, the kumquat becomes translucent, and the sugar kumquat can be made**77Pack it up, seal it up, and you're good to go.

Materials. Kumquat two pounds.

Rock sugar 600 800g

1. Wash the kumquats, boil in boiling water for 1 minute, drain and let cool;

2. Cut 4 knives vertically around the body, and dig out the seeds inside with a small spoon (to ensure that the seedless taste is better);

3. Sprinkle sugar on the surface of the processed kumquats, mix well and seal them with plastic wrap, and then let them stand overnight;

4. Take out the kumquat the next day The kumquat will come out of the water (so you don't need to add additional water) Start boiling, turn to medium-low heat after boiling, keep stirring and boiling (to prevent sticking);

5. During the period, it is divided into 3 times, turn off the heat once after cooking, and then boil the next time after it is slightly cooled until the moisture on the surface of the kumquat is basically dry;

Ingredients: 1 pound of kumquat, 1 pound of rock sugar.

A simple way to stew kumquat with rock sugar:

1.Remove the stems of kumquat and soak in warm salted water for half an hour.

2.Use a knife to cut the kumquat twice and remove the seeds.

3.Remove the seeds, drain the water and place on a plate.

4.Add rock sugar.

5.Put it in a steamer and steam it for two hours.

6.The steamed kumquat is crystal clear, and the steamed taste is very good.

7.Let the steamed kumquat cool.

8.Fill into an airtight jar.

9.Close the lid of the jar and refrigerate. This is ready to be eaten at any time.

Golden punch orange candy can reduce inflammation and sterilization can also improve the body's antiviral ability, and it can moisturize yin and dryness, moisten the lungs and relieve cough, cough and phlegm, early infection of the human respiratory tract, diffuse bronchitis and its asthma cough, cough and phlegm, etc., are very significant prevention and treatment effects. In addition, in the flu-prone season, eating more kumquat old rock candy can also reduce the damage of cold viruses to the body, which can significantly reduce the prevalence of influenza.

Hello, the practice and action steps of rock sugar oranges are as follows.

Divide the oranges into small petals. After removing the meridians, scald it with hot water. Put in a porcelain bowl and add boiling water and rock sugar.

Upper steamer. Steam for about 30 minutes. Remove the bowl.

Leave it cooler. Stir in the honey. (Too hot will lose the nutrients of the honey).

Can be served hot. It can also be refrigerated and consumed. The following is **from "A Chef", I hope it will help you.

Method 1Raw material treatment: (1) Divide into one level every 10 mm according to the transverse diameter of the fruit.

2) Blanch in 95 100 water for 25 45 seconds according to the variety and size, and the skin and orange are easy to peel off without affecting the orange flesh. 2.Acid Treatment:

According to different varieties and sizes, soak them in hydrochloric acid solution at room temperature for 40 to 50 minutes. The ratio of orange slices to acid is 1. 3.

Alkali treatment: Treat with a concentration of sodium hydroxide solution at a temperature of 28 30 for 3 6 minutes, subject to the appropriate amount of capsular coating. 4.

Rinse: Rinse the orange slices with water for 2 hours. 5.

Cut the core and remove the core: Cut the heart with a curved scissor and remove the core. According to the shape of the piece, it is divided into large, medium and small and checked by lighting.

6.Wash: Wash once with running water.

7.Sorting: the slice type is complete, the core cutting mouth is neat, the nucleus is clean, and there is no orange network.

The size and color of the sheet in the same can are roughly uniform. 8.Canning:

Can No. 8113, net weight 567 grams, pulp 380 400 grams, sugar water 167 187 grams. 9.Exhaust & Sealing:

Pumping seal: 350 400 mm Hg. 10.

Sterilization and cooling: net weight 567 g sterilization type (pumping): 5 14 15 100 (water) cooling.