Akwai dabaru da yawa don koyo idan kana da damuwa game da yin candy, kuma yawan zafin jiki na syrup yana daya daga cikin muhimman al'amurra. Tabbatar kana da ma'aunin ma'aunin ma'aunin ma'aunin zafi kafin ka fara. Dubi ƙasa don umarnin don gwada thermometer sashi don daidaito.
Candy Zazzabi Chart
| Thread | farawa a 230 F | A syrup zai yi 2 "layi lokacin da kika aika daga cokali. |
| Soft Ball | farawa a 234 F | Ƙananan ƙaramin syrup da aka shiga cikin ruwa mai sanyi yana da siffar kwallon amma yana da kyau lokacin da aka dauka tare da yatsunsu |
| Firm Ball | farawa a 244 F | Ball zai riƙe siffarsa kuma ya shimfiɗa ne kawai lokacin da aka guga. |
| Hard Ball | ya fara a 250 F | Ball yana da karfi amma har yanzu yana iya zamawa. |
| Soft Crack | farawa a 270 F | Ƙananan syrup ne aka sauko cikin ruwa mai sanyi, zai raba zuwa cikin zaren da za su durƙusa lokacin da aka dauka. |
| Hard Crack | zai fara a 300 F | Sugar ya bambanta cikin zaren da ke da wuyar gaske. |
| Sugar Caramelized | 310 F zuwa 338 F | Tsakanin wadannan yanayin zafi sugar zai juya zinari amma zai juya baki a 350 F. |
Don jarraba ma'aunin ma'aunin ma'aunin kuɗi don daidaito, saka shi a cikin kwanon rufi na ruwa akan zafi mai zafi. Ku zo da ruwa har zuwa jujjuya, tafasa mai ƙarfi. Tabbatar cewa thermometer ba ta taɓa gefen ko žasa na kwanon rufi, bar shi a cikin ruwa na minti 5 kamar yadda ya ci gaba da tafasa. Ya kamata ma'aunin zafi ya yi rajistar 212 F ko 100 C. Idan an kashe thermometer ta ƙananan digiri, daidaita tsarin girke-girke yadda ya dace. Alal misali, idan ya sake rajista 210 F kuma kuna so ku dafa syrup ɗinku zuwa mataki mai laushi, ko 235 F, dafa har sai ya kai 233 F.
Za ku iya zama kamar
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