For many people, learning how to make microwave candy recipes was easy. Today, there are many people who cook almost everything in the microwave. Microwave ovens came on the markets long after I was born so I did not grow up with using them. I remember the first one I saw in use, I just could not believe how they work. Although I find this appliance so beneficial to the younger generation, I just could not let myself give up my “old fashioned” ways. This has really hampered me in perfecting my microwave recipes.
As I said, I really do see the great value in learning how to make microwave candy recipes and the many other recipes which turn out so good. I know of some people who do all their cooking in the microwave and on the stove tops; some do not even have a regular oven to bake in. These people have learned how to create some fabulous recipes solely in the microwave.
Not only have some perfected their microwave cooking out of necessity but have learned to save so much of their valuable time by doing so. The time it takes to cook candy is very long on the stovetop compared to learning how to make microwave candy recipes listed below; this is done without losing the delicious flavor. Not all candy is suitable for the microwave cooking but it sure makes it easier and faster to produce some for special occasions or just a “sweet tooth” when time is limited.
Unless you have already learned how to make microwave candy and have perfected it, the best advice I can give you is to follow the recipe very closely. Most recipes will give you explicit directions as to the temperature (sometimes changing the temperature) and how many minutes on each temperature.
As you learn how to make microwave candy recipes, you will find this type of cooking takes away a lot of the worries. Scorching your candy will be of no concern because rather than having all the heat directed to the bottom of the pan, the heat will be all around your candy. One thing you must remember, like cooking candy on the stove top, make sure your bowl is plenty big enough to have room for the boiling.
When learning how to make microwave candy recipes, sometimes I feel the cold water test for candy is more convenient than a candy thermometer even though I love to depend on a thermometer for its accuracy. Making candy in the microwave is definitely one of these times. Always make sure the oven is OFF when testing with a thermometer and NEVER leave a candy thermometer in the candy when cooking it in the microwave.
WHEN LEARNING HOW TO MAKE MICROWAVE CANDY RECIPES HERE ARE SOME TIPS:
Do not use plastic utensils.
Use potholders when handling bowls.
Soak bowls and utensils in hot water for easy clean up.
CAUTION: MICROWAVE HEATS SYRUPS VERY QUICKLY; YOU CAN EASILY GET BURNED.
Learn how to make microwave candy with cranberries.
In microwave safe bowl melt chocolate chips.
Stir in cranberries and cashews.
Drop by teaspoonfuls onto wax paper lined cookie sheet.
Let stand until set; makes about 24.
Line 8 inch square baking pan with plastic wrap; set aside.
In 2 quart microwave safe bowl combine corn syrup, sugar and peanut butter.
Microwave on high (100%) stirring 2 times 3 ½ to 4 minutes or until mixture is smooth and sugar is dissolved.
In a large bowl pour hot mixture over the cereal; stir to coat.
Press into prepared pan; cool about 15 minutes.
Invert onto cutting board; remove plastic wrap and cut into bars.
If you are learning how to make microwave candy recipes, this one is simple easy and delicious.
In a microwave safe bowl, heat coating and peanut butter on medium 3 to 4 minutes or until melted mixing well.
Pour mixture onto a foil lined baking nine inch pan greased with butter.
In another microwave safe bowl, heat chips and cream on high for about 30 seconds or until chips are soft; stir until smooth.
Pour melted mixture over peanut butter mixture; swirl for marble effect.
Refrigerate until set; cut into small pieces.
Learn how to make microwave candy recipes with this easy chocolate peanut candy.
Line cookie sheet with wax paper; set aside.
Combine all chips together in microwave safe bowl; heat for 1 minute at 50% power and stir.
Repeat for another 1 minute or more until chips are melted and smooth.
Stir in the peanuts (and potatoes sticks if desired); spoon clusters onto prepared pan; refrigerate until cold and set.
NOTE: Mine got too dry to spoon so I just shaped into patties. I made 20 but you could make them smaller.
Spray cookie sheet and metal spatula with cooking spray; set aside.
In 2 quart microwave safe bowl stir sugar, corn syrup and salt with wooden spoon until well mixed.
Microwave on high (100%) for 7 to 8 minutes or until syrup is pale yellow.
Stir in nuts; microwave on high 1 to 2 minutes or until nuts are lightly browned.
Immediately stir in butter, vanilla and baking soda until foamy; QUICKLY pour onto prepared cookie sheet and spread evenly.
Cool candy and break into pieces; store in tight covered container. Makes 1 ¼ pounds.
Grease well an 8 inch square pan.
In a large microwave safe bowl combine milk, chips and butter.
Microwave mixture on medium 3 to 5 minutes to melt the butter and chips; stir 1 to 2 times.
Remove from microwave and stir in walnuts and vanilla; pour into prepared pan.
Refrigerate until firm; cut in squares.
Line cookie sheet with foil; grease with butter and set aside.
Mix peanuts, sugar, corn syrup and salt in microwave safe bowl; cook on high 4 minutes.
Stir mixture; cook 4 minutes longer on high.
Add butter and vanilla; cook 1 minute longer on high.
Add baking soda; stir until light and foamy.
Pour into prepared pan to cool; break into pieces.
Butter 8 inch square pan; set aside.
In microwave safe bowl combine and mix sugar and cocoa powder; pour milk over ingredients but DO NOT MIX.
Lay butter on top of mixture; Cook in microwave on high for 3 minutes.
Remove from microwave and immediately add vanilla and nuts; stir until well blended.
Pour into prepared pan; place in refrigerator for about 1 hour before cutting in squares.
Learn how to make microwave candy recipes with this popular marshmallow fudge.
Butter a 9X13 inch baking pan; set aside.
In a microwave safe bowl, microwave butter on high 1 minute until melted.
Add sugar and milk and mix well; microwave on high 5 minutes until mixture begins to boil stirring after 3 minutes.
Mix well and scrape the bowl; microwave another 5 ½ minutes on high stirring after 3 minutes.
Stir in chocolate chips until melted; add remaining ingredients and mix well.
Pour into prepared pan; cool at room temperature and cut into squares.
Makes 3 pounds.
Line cookie sheet with foil and lightly butter; set aside.
Combine in a microwave safe bowl sugar, corn syrup, milk and cream of tartar.
Cook on high (100%) 5 to 6 minutes until a few drops of mixture in cold water forms a soft ball 238F degrees on candy thermometer.
Let mixture stand 3 minutes to cool slightly; beat with electric mixer until creamy.
Stir in peppermint and color; drop by teaspoonfuls onto prepared sheet.
When cool store in air tight container.
Lightly butter 9X13 inch baking pan.
Combine sugars, milks, butter and salt in a large glass microwave safe BUTTERED bowl; cover.
SET MICROWAVE ON DEFROST; Microwave for 20 minutes.
Stir and microwave for 15 to 20 minutes longer or until a soft ball forms in cold water.
Beat with mixer on medium speed until creamy; stir in nuts.
Pour into prepared pan; cool until firm and cut into pieces.