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Microwave Caramel Corn 2 | Microwave Caramel Corn 2 Recipes | Microwave Caramel Corn 2 Recipe


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Microwave Caramel Corn 2




Easy Candy Recipes
Page 2


MAMIE EISENHOWER CHOCOLATE FUDGE
4-1/2 c. granulated sugar
2 tbsp. butter
1 can evaporated milk
Pinch of salt


12 oz. semi-sweet chocolate or chocolate bits
12 oz. German sweet chocolate
1 pt. marshmallow cream
2 c. nutmeats, chopped


After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour boiling syrup over ingredients in bowl, beat until chocolate melts. Pour into buttered pan. Let stand a few hours before cutting into squares.


EASY FUDGE
4 1/2 c. sugar
1 can evaporated milk
1 lg. pkg. semi-sweet chocolate chips
1-1/2 sticks of margarine
1-1/2 tbsp. vanilla
1 c. nuts (optional)


Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and evaporated milk. Then remove from heat and add large package of semi-sweet chocolate chips, 1 1/2 sticks of margarine, 1 1/2 tablespoons of vanilla and nuts; mix well. Let stand in square pan or dish for 24 hours for best results.


PECAN CREAM CANDY
2 1/2 c. sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. margarine
1 tsp. vanilla
2 - 2 1/2 c. chopped pecans


Mix all ingredients except vanilla and pecans. Bring to rolling boil; for 3 minutes. Remove from flame and add nuts and vanilla. Beat 3 to 4 minutes, drop by spoonful onto waxed paper. Makes 3 dozen.


FUDGE
3 c. sugar
1/4 tsp. salt
1/4 c. light corn syrup
3 semi-sweet squares chocolate
1 c. evaporated milk
2 tbsp. butter
1 tsp. vanilla
3/4 c. chopped nuts (optional)


Mix together first 5 ingredients in saucepan (for best results use top part of double boiler with boiling water in bottom section). Cook slowly until a soft ball forms when chocolate is dropped in glass of cold water. Drop in 2 tablespoons margarine. Don't stir. Let cool to lukewarm. Then beat by hand until creamy and dull. May add 3/4 cup chopped nuts. Add 1 teaspoon vanilla. Pour into shallow greased pan. Cut when cool.


VELVEETA CHEESE FUDGE
1 lb. oleo or butter
1 lb. Velveeta cheese
4 lbs. sugar
1 c. cocoa
1 tbsp. vanilla
Chopped nuts


In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces. Makes about 6 1/2 pounds of creamy, inexpensive fudge.


ROCKY ROAD FUDGE
2 tbsp. margarine
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. miniature
marshmallows


In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.


CHOCOLATE FUDGE
1 pkg. (8 sqs.) Baker's semi-sweet chocolate
2/3 c. sweetened condensed milk
1 tsp. vanilla
1/8 tsp. salt
1 c. walnuts, chopped


Microwave chocolate and milk in 1 1/2 quart microwave bowl on High 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours. Cut.


CHOCOLATE PECAN FUDGE
1/2 c. butter or margarine
3/4 c. Hershey's cocoa
4 c. confectioners' sugar
1 tsp. vanilla
1/2 c. evaporated milk
1 c. pecan pieces


Microwave butter or margarine in 2 quart micro-proof on high (full power) for 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high for 30 to 60 seconds or until mixture is hot. Stir until smooth; add pecan pieces. Pour into foil lined 8" square pan. Cover; chill until firm. Cut into squares. Store, covered in refrigerator. 5 dozen squares. CONVENTIONAL METHOD: Melt butter in medium saucepan. Remove from heat; stir in cocoa. Stir in confectioners' sugar and vanilla; add evaporated milk. Stir constantly over low heat until warm and smooth; add pecan pieces. Pour into foil lined 8" square pan; chill and store as above.


DIVINITY
2 2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water (1 tbsp. if weather is real humid)
2 egg whites
1 tsp. vanilla
2/3 c. cut-up nuts


Heat sugar, corn syrup and water in a 2-quart pan on low heat until sugar is dissolved, stirring constantly, then cook without stirring to 260 degrees on candy thermometer or until small amount dropped in very cold water forms a hard ball. Remove from heat. Beat egg whites until stiff. Continue beating while slowly pouring hot syrup in egg whites. Add vanilla. Beat until mixture holds its shape and loses its shine. May be too stiff for electric mixer, so beat by hand. Fold in nuts. Drop on wax paper by spoonfuls. Yield: about 4 dozen.


NEVER FAIL DIVINITY
4 c. sugar
1 c. light corn syrup
3/4 c. water
Dash of salt
3 egg whites
1 tsp. vanilla extract
1/2 c. chopped pecans (optional)


Combine sugar, corn syrup, water and salt in a 2-quart glass casserole. Microwave on HIGH for 19 minutes, stirring every 5 minutes or to 260 degrees on candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over the egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and nuts. Drop by spoonfuls onto waxed paper.


STRAWBERRY DIVINITY
3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry jello
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)


Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.


PEANUT PATTIES
3 1/2 c. granulated sugar
2/3 c. white Karo syrup
1 c. canned milk
2 1/2 c. raw peanuts
4 tbsp. margarine
1 c. powdered sugar


Mix in iron skillet, granulated sugar, Karo syrup, milk and peanuts. Cook slowly until soft ball forms in water, about 45 minutes. Add margarine and powdered sugar. Drop by tablespoon on waxed paper. You may use a few drops of red food coloring if desired.


PEANUT PATTIES (MICROWAVE)
2 c. sugar
1/2 c. water
Dash of salt
1/2 c. light corn syrup
1 1/2 c. raw peanuts
2 tbsp. butter
1 tsp. vanilla
2-3 drops red food coloring
Pecans are very good in this


Combine sugar, water, salt and light corn syrup in a 2 quart glass measuring cup. Bring to a boil in the microwave (approximately 3 minutes); stir and add peanuts. Return to oven and cook 7-9 minutes or until a soft ball stage (234 degrees) is reached. Remove from oven, add butter, vanilla and red food coloring. Cool and beat until creamy. Drop by tablespoon onto greased cookie sheet or make into 2 large patties.


PEANUT BRITTLE
2 c. sugar
2 tbsp. butter
1 c. light corn syrup
2 tsp. vanilla
1/2 c. hot water
2 tsp. baking soda
1/2 tsp. salt
2 c. raw Spanish peanuts


Combine sugar, syrup, water in heavy pan. Boil to 230-240 degrees; add peanuts. Cook until amber colored and continue cooking slowly to 300 degrees, stirring occasionally. Remove from heat and add butter, salt, vanilla and baking soda, stirring well. Pour immediately onto buttered cookie sheet. Cool and pull out until very thin (if desired). Break into pieces.


MICROWAVE PEANUT BRITTLE
1 c. sugar
1/2 c. light corn syrup
1 c. raw peanuts
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda


Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy. Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces. Soak mixing bowl in warm sudsy water immediately for easier clean-up.


PEPPERMINT BARK CANDY (MICROWAVE)
1 pkg. Candy Quick (white
chocolate), any brand of
instant chocolate candy
will work)
10 med. or 20 sm. candy
canes or peppermint
sticks
Green and - or red food
coloring
Wax paper


In a sauce pan, melt the white chocolate over LOW heat. You may also follow the microwave instructions on the package for melting the chocolate. While melting, crush the candy canes. I leave them in their plastic wraps and crush with a hammer. Empty crushed candy in a small bowl. After the chocolate melts, add red or greed food coloring (a few drops will do). The food coloring is optional. Add crushed candy canes and stir will. Empty contents of saucepan onto wax paper which had been spread on the counter top. With a large spoon, spread the mixture so that is very thin. Leave to cool at room temperature (less than 1 hour). When cool, break into pieces.


MICROWAVE CARAMEL CORN
16 c. popped corn
1 stick butter
1/4 c. light corn syrup
1 c. brown sugar
1/4 tsp. salt
1/2 tsp. baking soda

Instructions
Mix butter, corn syrup, brown sugar and salt. Microwave 2 1/2 minutes on high, until boiling. Continue boiling for 3 minutes on high. Add baking soda and stir. Divide popcorn into 2 bowls. Pour 1/2 caramel mixture over each bowl; microwave each bowl for 2 1/2 to 3 minutes on high, stirring after each minute. Be careful not to overcook either caramel sauce or carameled corn.

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