Kunezinkambiso eziningi zokufunda uma unesibindi sokwenza ama-candy, futhi izinga lokushisa lesiraphu ingenye yezici ezibaluleke kakhulu. Qinisekisa ukuthi une-thermometer ethembekile ngaphambi kokuthi uqale. Bheka ngezansi ukuze uthole imiyalelo yokuhlola i-thermometer ye-candy ngokunemba.
Ishadi lokushisa lamakhadi
| Inkinobho | iqala ngo-230 F | Isiraphu izokwenza intambo engu-2 uma ihlaselwa ku-spoon. |
| I-Soft Ball | iqala ngo-234 F | Inani elincane lesiraphu eliwela emanzini ashisayo libhola ibhola kodwa lithinta lapho lithathwa ngeminwe |
| Ibhola eliqinile | iqala ngo-244 F | Ibhola lizobamba iqhaza futhi libeke phansi uma licindezelwa. |
| I-Hard Ball | iqala ngo-250 F | Ibhola linzima kakhulu kodwa lisaqhubeka likwazi ukuphendula. |
| Crack Soft | iqala ngo-270 F | Inani elincane lesiraphu lishiywe emanzini ashubile, lizohlukaniswa zibe izintambo ezizogoba uma ziqoqwa. |
| I-Crack Hard | iqala ngo-300 F | Isiraphu ihlukanisa emicongweni enzima futhi elula. |
| I-Sugar Caramelized | 310 F kuya ku-338 F | Phakathi kwalezi ziqhumane ushukela luzophenduka igolide elimnyama kodwa luzophenduka abamnyama ngo-350 F. |
Ukuhlola i-thermometer yakho ngokunembile, uyibeke epanini lamanzi ngaphezu kokushisa okukhulu. Letha amanzi kuze kube ngamathumba amakhulu. Ukuqinisekisa ukuthi i-thermometer ayithinti uhlangothi noma phansi kwepani, shiya emanzini imizuzu engu-5 njengoba iyaqhubeka ibilisa. I-thermometer kufanele ibhalise u-212 F noma i-100 C. Uma i-thermometer ivaliwe ngamazinga ambalwa, lungisa i-recipe yakho ngokufanele. Ngokwesibonelo, uma ubhalisa u-210 F futhi ufuna ukupheka isiraphu yakho esigabeni esithambile, noma u-235 F, upheke uze ufinyelele ku-233 F.
Ungase Uthande
I-Buttery Pistachio Nut Brittle