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Por gentileza !!! Não sei o que ficou errado na estruturação da minha lista!!! achei que usei a estrutura da lista desordenada de forma correta. Quem puder me ajuda a ver qual o meu erro.
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<title>The Odin Recipes</title>
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<h1>Creamy Chocolate Fudge</h1>
<img src="https://bigoven-res.cloudinary.com/image/upload/f_auto,q_auto/h_320,w_320,c_fill/creamy-chocolate-fudge-3.jpg" alt="Description of the image">
<h2>Description</h2><br><hr>
<h2>Ingredients</h2><br>
<p>
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3 <ul>Tbs unsalted butter ; cold, more at room temperature for buttering the thermometer and pan</ul>
<ul>3 3/4 cups granulated sugar</ul>
<ul>1 1/2 cups heavy cream</ul><
<ul>4 oz unsweetened chocolate ; coarsely chopped</ul>
<ul>3 Tbs. Light corn syrup</ul><
<ul>1 tsp. table salt</ul>
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<p><strong>INSTRUCTIONS</strong><br><hr>
Lightly butter the face of a candy thermometer and set aside.<br>
Put the sugar, cream, chocolate, corn syrup,<br> and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof<br> spatula until the ingredients are moistened and combined.<br> Stirring gently and constantly, bring the mixture to a boil over medium heat, <br>7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes<br><hr>.
Clip the candy thermometer to the pot, being<br> careful not to let the tip of the thermometer touch <br>the bottom of the pot, or you might get a false reading.<br> Let the mixture boil without stirring until it reaches 236F to 238F,<br> 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture.<br> Set the pan on a rack in a cool part of the kitchen.<br> Don?t disturb the pan in any way until the mixture has cooled to 110F, 1 to 1-1/2 hours.<br><hr>
Meanwhile, line the bottom and sides of an<br> 8x8-inch baking pan with foil, leaving a <br>2-inch overhang on two opposite sides of the pan.<br> Butter the foil. Set the pan aside.<br><hr>
Remove the thermometer from the fudge mixture. Using a hand mixer,<br> beat the mixture on high speed until it is a few shades lighter in color<br> and thickens enough that the beaters form trails that briefly expose the bottom of the pan <br>as they pass through, 10 to 20 minutes.<br> Pour the thickened fudge into the prepared pan,<br> using a rubber spatula to help nudge it out of the pot.<br> You can scrape the bottom of the pot but not the sides;<br> any crystals that stick to the pot stay in the pot.<br> Smooth the top of the fudge with the spatula.<br> Set the pan on a rack and let the fudge cool completely,<br> about 2 hours. The fudge will be slightly soft the day it?<br>s made but will firm up overnight.<br>
Turn the fudge out onto a clean cutting board and peel off the foil.<br> Turn the slab of fudge right side up and cut it into 25 equal pieces.</p><br><hr>
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