Is it better to use white sugar or rock sugar for grapefruit candy

Yuzu candy can be made with either white sugar or rock sugar. White sugar has a higher sweetness and is easy to melt, while rock sugar has a sweeter taste and can increase glossiness. The choice can be made based on personal preferences for sweetness, taste, and finished product texture. The advantage of white sugar in grapefruit candy production is its fast dissolution rate, which can quickly combine with grapefruit peel to form a uniform sugar coating, suitable for people who pursue efficient operation and rich sweetness. The crystalline particles of white sugar are relatively fine, and it is not easy to sand back during the boiling process, resulting in a smooth surface of the finished product. But the sweetness of white sugar is directly monotonous, which may mask the fragrance of grapefruit itself. When boiled at high temperatures, it is easy to produce caramel color, which affects the transparency of the finished product.

Rock sugar needs to be crushed in advance or boiled for a longer period of time to fully dissolve, but the sweetness level is richer and has a honey fragrance, which can highlight the fruity aroma of grapefruit. The mineral components in rock sugar can make the syrup thicker and form a crystal clear sugar shell after cooling, making it suitable for production that emphasizes flavor balance and visual effects. The old rock sugar contains a small amount of impurities. It needs to filter foam when boiling, but it can give the sugar a more natural yellowish color.

It is recommended to mix yellow rock sugar and white sugar in proportion to make grapefruit candy, which can balance sweetness and enhance luster. Yuzu peel needs to be soaked in salt water in advance to remove bitterness, and the best state is to boil the syrup to around 115 degrees and hang the flag. Pay attention to sealing and moisture-proof during storage. diabetes patients should control the consumption, and children should eat under adult supervision to avoid choking. Paired with tangerine peel or osmanthus, it can add flavor layers.