Today, I'm sharing another series of new year's goods sold in private houses-raspberry nut fudge! This is also one of the candies I must make for the Chinese New Year. Every time I send it, someone will turn back and ask about the purchase link. It is really Hermè s in the fudge industry! The secret to making this kind of soft candy is starch water. Hearing this word, does it taste like a combination of Chinese and western? Ha ha ~ There are many kinds of starch water. Some people like to use pure corn starch water, while I like to use corn starch and tapioca starch to match. The boiled sugar QQ plays and tastes better. I usually like to make soft candy that is sweet and sour, and it is not easy to get greasy. This time, the raspberry fruit with some fruit grains and fine sand fibers is slowly drawn into a ball under the action of starch water, and the picture is quite cured. If you want sugar to taste good, the final sugar temperature is also very important. It is good that the overall temperature reaches 115-118 ℃ (thermometer hin is important). Q does not stick to the teeth and does not make any noise when you eat it.