Holiday Microwave Candy
Fudge:
2 – 12 oz. bags milk chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla
¼ teaspoon salt (optional)
Put all ingredients in microwave-safe bowl and stir to coat chocolate chips. Cook on high 1-2
minutes in microwave, or until chocolate melts. Put in well-buttered or foil-lined 9x13 glass
container and let set until cool.
Options:
-Stir in some peanut-butter or other flavored chips after microwave cooking.
-Stir in some coconut.
-Add 1 cup mini marshmallows at the first for a chewier texture.
Caramels:
½ cup butter, melted
½ cup corn syrup
½ cup brown sugar
½ cup white sugar
½ cup sweetened condensed milk
Put all ingredients in microwave-safe bowl and stir to combine. Place in microwave for 5
minutes on high. Pour in well-buttered 9 x 13 glass pan. Let cool and slice into bite-sized pieces.
Roll each piece into wax paper or plastic wrap.
Pecan Turtles:
1 cube butter, melted
½ cup lite corn syrup
1 cup brown sugar
½ cup sweetened condensed milk
Microwave on high 5 minutes. Add 1 teaspoon vanilla. Stir. Pour over 5 cups of pecan
halves. Drop by rounded spoonfuls onto wax paper.
For Topping:
In a 4 cup glass measuring cup, melt 2 cups of chocolate chips and 2 Tablespoons of
shortening on 50% power, stirring every 30 seconds. Spread over the top of the turtles.
Confetti Candy
2 bags white chocolate chips or one 18 oz. almond bark brick
2 Tablespoons shortening
1 lb. gumdrops (or crushed candy canes, be creative)
Melt white chocolate and shortening in microwave-safe bowl on 50% power until melted,
stirring every 30 seconds to prevent scorching. The almond bark takes longer to melt; break it
into smaller pieces before putting it in microwave.
Line an 8x8 pan with foil and butter the foil. Arrange the gumdrops in the pan and pour
the melted white chocolate over the top. Stir to coat the candy, if needed. Put in the refrigerator
to cool. After cool, use a cutting board and a very sturdy knife to cut into bite-sized pieces.
Holiday Popcorn Ring
5 cups mini marshmallows
½ cup vegetable oil (or butter or margarine)
½-1 cup cut-up gumdrops
about 10-12 cups popcorn (or a bag of microwave popcorn)
Melt marshmallows and oil in microwave for about 1 ½ min. Pour over popcorn and
gumdrops. Mix to coat. Press into buttered bunt cake pan. After cool, turn out.
Note: I have also used the microwave successfully to make peanut brittle, suckers, and divinity;
you just need to check it occasionally with a candy thermometer. (Peanut brittle takes about 10-12
minutes.) But, the microwave does not work for toffee.