- man fetur da aka raza - 1 teaspoon
- peeled raw kabewa tsaba - 1 gilashin
- sugar - 1/2 kofin
- Bugar ruwan kasa - 1/2 kofin
- masarar masara - 1/2 kofin
- ruwa - 1/4 Gilashi
- kirfa - 1 teaspoon
- gishiri - teaspoons 1/4
- man shanu mai yalwata (ko margarine) - 2 abubuwa. spoons
- soda - 1 teaspoon
- Chocolate kwakwalwan kwamfuta - 1 Don dandana (na zaɓi)
1. Rufe ƙwangiya mai yin burodi tare da takarda takarda ko silin kayan ado. Sanya yankakken hatsi da dan kadan a cikin rassan frying kuma toya a kan matsanancin zafi har sai sun fara fadi. Koyaushe motsawar frying don hana konewa. Bayan duk tsaba sun zama launin zinari (zai ɗauki minti huɗu), cire gurasar frying daga wuta kuma sa tsaba a kan farantin. 2. A saucepan, hada da sukari, launin ruwan kasa, sukari masara, ruwa, kirfa da gishiri. Ku kawo cakuda zuwa tafasa a kan matsakaiciyar zafi, motsawa. 3. Ƙara albarkatun kabewa da soyayyen da ke motsawa da kyau. Cook da cakuda, yana motsawa kullum, har sai ya kai yawan zafin jiki na digiri 150. Nuna yawan zafin jiki a kan ma'aunin katako. Idan ba ku da shi, yi kamar haka: cakuda zasu kasance a shirye lokacin da, lokacin da saka karamin adadin shi a cikin ruwan sanyi, zai zama cikin wani abu mai sauƙi. 4. Cire cakuda daga wuta kuma kuyi tarayya tare da man fetur da soda. Yi hankali, kamar yadda a wannan lokaci cakuda zata fara kumfa. Nan da nan zuba cikin cakuda a kan takardar burodi, rufe da yawa wuri yadda zai yiwu. Lokacin amfani da cakulan, sanya cakulan cakulan a kan burodin burodi da kuma zuba shi a cikin caramel. 5. Fasa mai laushi zuwa yanayin da ake bukata. 6. Ba da damar kwantar da hankali gaba daya. Bayan sanyaya, tsagewa ko yanke.
Ayyuka: 10-12