How to make orange fudge?
The orange juice is heated to about 40℃
Mix apple gum with fine sugar A and add orange juice.
Stir while cooking, and leave the fire.
Add fine sugar B and water chestnut.
Boil until it boils again, skim off the floating foam, continue to cook on low heat, and stir from time to time to avoid pasting the bottom.
Put the mold in an oven at 90- 100℃ for heat preservation.
Boil the sugar solution to 107 degrees Celsius with low heat, and then squeeze in the lemon juice. (If the sugar solution is already thick, it may paste the bottom if you continue cooking, but it still can't reach 107℃, then add lemon juice decisively. )
Cook it again until the sugar thickens.
Enter the mold
Smooth with a spatula.
The remaining sugar solution is put in a glass crisper or a non-stick pan.
Leave it in a cool, ventilated and dry place for one night.
Tear off the excess sugar from the mold.
Dip in fine sugar
The sugar in the glass crisper is demoulded and cut into small pieces, and also dipped in fine sugar.