The secret behind making rock sugar candies

The sugar crystallizes beautifully. This side is the mixing kitchen. We wait until it thickens before taking it out. Pour it out here to crystallize into this yellow sugar. That is how we produce our yellow sugar. From raw cane sugar. I've asked for a sample for everyone to see. Uncle says this yellow sugar. This specific sugar. It's cooked with white sugar to make the final product. No artificial coloring or additives are used. So we add yellow sugar to it. Don't get it mixed up. It's quite firm. This batch is completely natural. It's so fragrant. And it smells wonderful. Truly, the aroma is amazing. The color is rich, with a golden finish. It pairs perfectly with hot coffee. And egg whites. Lime water and egg whites. Are the egg whites for removing impurities? Yes, exactly. To clarify the impurities. And skim them off. And what is the lime for, uncle? Lime acts as an agent. To enhance. To balance things like sugar. Acidity, or moisture levels. To refine it properly. And meet our quality standards. Lime. Uncle, you're saying without this, the sugar won't crystallize, right? That's correct. It's just as you said, without it, there's no crystallization. It seems simple, but it's crucial. The most important part. Industrial sugar doesn't use these methods. Yes. Industrial methods don't use these steps. They cook it like we do, but the crystallization is different. But they have. The crystals look like those on the market. Oh, how interesting. But the sugar isn't as tasty or fragrant. I see. They use electric stoves. These are the frames for the sugar to set. With these molds, the sugar forms beautiful blocks. This is how we test the sugar quality. Foreigners came here to film at once. Is that so? Yes, truly. Yes. Are you heading back now? Should I accompany you, uncle? Yes. We've improved things now to be faster and easier. Alright, no more sitting now. This is the first time I've worked so easily. How long does it take for this to set, uncle? It takes 7 days, very nice. 7 days to bring it out, sometimes 4. Uncle said in summer it takes 7 days, but in winter it needs 9. No, 9 in summer and 7 in winter. I see, so that's how it finally turns into sugar. Start lifting it now, it's very heavy. How much does a container like this weigh, uncle? Yes, it's about 170 to 180 kilos, extremely heavy. Beautiful, isn't it? It's heavy, uncle, really heavy. I asked if it's beautiful? Yes, it is beautiful, uncle. No, it's not. But these are stunningly beautiful. Is one container of sugar 50 kilos, miss? About one something. About 100 kilos or more. It's so heavy, a real man's workout. How many left? The ones at the edge, right? Yes. Look, it doesn't even crumble. This is njong sugar. There's white sugar over there. I'm not used to that white sugar. It's cooked until it sets. Once it's cooked, we can eat it. The work is really tough. It's real, but you can't see it. It looks just like diamonds. It's solidified like that. Looking at it, it's so beautiful. I had to visit the kiln to understand why. When you eat this artisanal sugar, you'll see the threads. So that's the process. Yes, I see. The process requires forming a string for crystallization. Industrial cooking doesn't have that, uncle. Indeed. Only this traditional way has those threads. We must stir it before packing, uncle. It doesn't seem dry enough. It's not fluffiness. The nectar. The bees collect nectar. Bees, the honeybees. Honeybees are very attracted to nectar. Nectar, they collect nectar themselves. Bees. Bees are honeybees. Bees are honeybees. Uncle, let's look at the sugar. Uncle, let's go check it out. Uncle, it spins just like a top. But it's still extremely heavy. Is this the best, uncle? The white or yellow? Is the sugar flour the best? Is the yellow sugar tastier, uncle? Yes, it's more refined. Back then, it wasn't this firm. It wasn't firm at all back then. Ever since we improved the kiln. Ever since we improved the kiln. Ever since we improved the kiln, we've produced more. But this sugar back then wasn't dry. It didn't clump together. This is the white sugar. White sugar looks just like rocks. The kids help out outside. This is white sugar. The one spinning is yellow, this is white. There are two types. We see a lot of white sugar. The white sugar here is white, just like bird's nest base. It's amazing to film, it doesn't look messy and it's very clean. Yes, overall, it's very clean, everyone. Since uncle and aunt let everyone visit the sugar making process. If it were dirty, they wouldn't let anyone visit. Oh, what was that? Uncle and aunt show every step of the process. The closed-loop process using traditional methods is quite expensive. I see. This yellow sugar, uncle sells it for one kilogram at the workshop. Selling at the kiln, not through intermediaries. One kilogram at the kiln. And the white sugar, uncle? The white sugar is 24 to 25. The price is a bit higher. Hong Lin is coming down to pick some up. When mom comes, she'll carry some sugar, can't handle too much. Today, Hong Lin's mom is picking up two batches. Next time, I'll have mom bring some boxes of sugar, that's crazy. Today uncle has shared it all with you. Bees only swarm to feast on sugar this good. They'd never touch sugar that's been tampered with. Bees are incredibly smart creatures. They won't come near if there's dirt or white sugar. They only go for this yellow sugar. See? That's proof they love it. They come here just to collect nectar, it's easier. No need to go searching for flowers anymore.