A arziki, fffge-like fudge tsalle ta wani silky Layer na rasberi da farin cakulan. Wannan fudge yana daukan dan lokaci amma ya cancanci jira! Don karin ɗanɗanar ɗanɗanar, ¼ kofin gishiri mai yalwaci za'a iya sauya shi a kan girke-girke a cikin girke-girke.
Abin da Kayi Bukatar
- 3 kofuna waɗanda Semi-dadi cakulan kwakwalwan kwamfuta
- 14 ozo a cikin madara mai narkewa
- 2 teaspoons cire vanilla
- 1/8 teaspoon gishiri
- 1/8 kofin cream
- 1/2 kofin rasberi tsare (seedless)
- 2 kofuna waɗanda farin cakulan kwakwalwan kwamfuta
- 1/8 teaspoon lemun tsami ruwan 'ya'yan itace
- Zaɓin: ja kayan cin abinci
Yadda za a yi shi
1. Shirya kwanon rufi 8x8 tare da rufe shi da alfanin aluminum da kuma yaduwar murfin tare da mai dafaccen kayan aiki.
2. Hada kwakwalwan cakulan mai kwakwalwa da madara mai kwakwalwa a cikin kwano a kan injin lantarki da injin lantarki har sai da narkewa, yana motsawa bayan kowane minti daya. Dama har sai cakuda ya zama cikakkiyar kama da santsi.
3. Add da vanilla da gishiri kuma motsa har sai an hade. Zuba a cikin kwanon da aka shirya da kuma firiji har sai an kafa wannan Layer a kusan sa'a daya.
4. Da zarar an kafa wannan Layer, shirya rassan rassan: hada cakuda, cakulan cakulan cakulan, da kuma rasberi a cikin kwandon lantarki da injin lantarki har sai da narkewa, yana motsawa bayan kowane 45 seconds kuma kula da cewa cakulan ba ya ƙone. Jira har sai da santsi, to, ku ƙara ruwan 'ya'yan lemun tsami da wasu' yan sauƙi na jan launin abinci, idan ana so.
5. Yarda da cakulan-cakulan cakulan cakula don kwantar da jin dadi, sa'an nan kuma zuba shi a kan cakulan fudge Layer kuma santar da shi a cikin wani ko da Layer ta yin amfani da wuka ko zubar da jini spatula.
6. Koma fudge zuwa firiji don saitawa, kimanin 2-3 hours. Don hidima, a yanka a cikin murabba'i 1-inch.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 73 |
| Total Fat | 4 g |
| Fat Fat | 3 g |
| Fat maras nauyi | 1 g |
| Cholesterol | 4 MG |
| Sodium | 14 MG |
| Carbohydrates | 8 g |
| Fiber na abinci | 0 g |
| Protein | 1 g |