- amafutha yemifino ku-spray - 1 piece (noma 1 ithisipuni yebhotela ukuze ugcobe ipan)
- ushukela - 2 izinkomishi
- I-Butter - ama-Gramu angu-120
- isiraphu yembewu - 1/3 i-Glass
- i-soda - 1/2 amathisipuni
- usawoti - 1 Ukunambitha (kusuka ku-2 amathisipuni kuya ku-1 1/2 wezipuni)
- imbewu eluhlaza yamathanga - izinkomishi eziyi-1/2 (noma 360 g wamantongomane aqoshiwe)
1. Faka umgudu wokubhaka ngephepha lesikhumba bese uwuthambisa kancane ngemifino noma ibhotela. Beka ushukela, ibhotela, isiraphu ye-corn kanye ne-1/2 indebe yamanzi epanini elikhulu, gubungula. Pheka phezu kokushisa okuphezulu, ulandele ngokucophelela u-foam ebusweni. 2. Uma i-foam iphakama kakhulu, nciphisa umlilo ophakathi bese upheka kuze kube yilapho isisindo siqala ukukhukhula. 3. Ngemuva kokuba ingxube iphenduka igolide (kuzothatha cishe imizuzu engu-10), masuse isiphuzo masinyane emlilweni bese uyixube kahle nge-soda nosawoti. Engeza imbewu bese uxuba nge-spoon enkuni noma ensimbi. 4. Thela ingxube ngokushesha ebhodini lokubhaka bese ubhebhezela nge-spatula noma emuva kwekhasi ngaphambi kokuba luqale lukhuni. Ungakwazi futhi ukumboza i-caramel ngeshidi lesibini lephepha lesikhumba bese uphuma iphini yokugcoba ekugqeni okufunayo. 5. Vumela ukupholisa nokusika i-caramel zibe izingcezu ezincane ngomese. 6. I-Caramel ingagcinwa ekamelweni lokushisa emgodini ongenamanzi kuze kube amasonto amabili. Gcina izingcezu ze-caramel emkhatsini wendwangu yesikhumba noma iphepha le-wax, ngoba umswakama ungabangela futhi ubambelele ndawonye.
Izinkonzo: 10