- man shanu - 1 kofin
- haske launin ruwan kasa - 1/2 kofin
- sugar - 1/2 kofin
- treacle - 1 1/2 teaspoons
- gishiri - teaspoons 1/4
- nan da nan kwayar espresso - 1 1/2 teaspoons
- cakulan - 1 gilashi
- crushed hazelnuts - 1/2 kofuna
1. Ninka karamin kwalliyar burodi tare da takarda takarda ko siliki na siliki, sannan a ajiye shi. A matsakaici saucepan narke man shanu, launin ruwan kasa, sugar sugar, molasses, gishiri da espresso foda. Cook a kan matsanancin zafi, yana motsawa lokaci-lokaci tare da whisk har sai yawan zafin jiki na thermometer ya kai digiri 120. Bayan wannan caramel ya kamata a zuga kullum, har sai ya isa yawan zafin jiki na digiri 150. 2. Nan da nan zubar da caramel a cikin takarda shirye-shiryen da aka shirya, a yayinda yake yaduwa a kan surface tare da spatula na roba. 3. Yayyafa tare da yankakken cakulan kuma bada izinin tsayawa na 'yan mintoci kaɗan har sai cakulan ya narke. 4. Yin amfani da spatula, shimfiɗa da cakulan a ko'ina a kan dukan caramel surface. 5. Yayyafa da cakulan da yankakken hazelnuts da wuri a cikin firiji har sai caramel din. 6. Kashe caramel a cikin guda kuma adana a cikin akwati. Idan gidanka yana da dumi, adana caramel a cikin firiji don haka cakulan ba ya zama mai laushi ba.
Ayyuka: 10