HomeMy WebLinkAboutThe Citizen, 1990-11-21, Page 45Old-fashioned candies can be made in the microwave oven. Almond Bark,
Party Mints and RichChocolate Fudge can be prepared in just a matter of
minutes. Forget the fuss and bother of a double boiler or frequent stirring
and use the extra time you’ll have for other holiday activities.
Sweet Delights
Almost any candy recipe can be
adjusted to microwaving by follow
ing basic microwave methods and
times. No change in ingredients is
needed.
To get started, keep these tips in
mind:
•Always use a large bowl for
sugary mixtures as they boil high in
the microwave oven. The container
should be two to three times as
large as the volume of candy.
•Cook peanut brittle and other
sugary mixtures on high (100 per
cent power), but reduce the power
for chocolate, which is sensitive to
microwave energy.
•Stir candies a few times during
cooking. Frequent stirring is not
necessary because mixtures will not
scorch.
•Use a special microwave candy
thermometer or the standard cold
water test for candies. Do not use a
conventional candy thermometer
inside the microwave oven.
To test candies using the cold
water test: Drop a small amount of
mixture into a dish of very cold
water. Shape into a ball.
Soft ball (234°F to 240°F) will
flatten when removed from water.
Firm ball (244° to 248°F) does not
flatten. Hard ball (250°F to 266°F)
should feel very firm but still
pliable.
If you’ve never made candy
before, these old-fashioned micro
wave candy recipes are an easy way
to get a quick start on the holiday
season.
ALMOND BARK
1 cup whole blanched almonds
1 tsp. butter or margarine
1 lb. white chocolate
Place almonds and butter in a
9-inch glass pie plate. Cook on Hi
[max. power] 4 to 51/2 minutes, or
until almonds are toasted, stirring
twice during cooking. Set aside.
Place chocolate in large micro
proof mixing bowl and cook on 50
[simmer] 4 to 5 minutes, or until
softened. Stir in almonds and pour
onto waxed paper-lined baking
sheet.
Spread to desired thickness and
refrigerate until set. Break into
pieces.
Yield: 11/2 pounds.
PARTY MINTS
2 cups sugar
1 /4 cup light corn syrup
1 /4 cup milk
1/5 tsp. cream of tartar
Peppermint extract
Red or green food colouring
Combine sugar, corn syrup, milk
and cream of tartar in a 2-quart
glass measure. Cook on Hi [max.
power] 5 to 6 minutes, or until a few
drops of mixture in cold water form
a soft ball. Let stand 3 minutes to
cool slightly.
Beat with electric mixer until
creamy. Flavour with 8 to 10 drops
of peppermint extract and colour
with food colouring.
Drop mixture by teaspoonfuls
onto foil. Cool until firm. Store in an
airtight container.
Yield: 36 candies.
RICH CHOCOLATE FUDGE
1 pkg. (12 oz.) semi-sweet chocolate
chips
1 can (14 oz.) sweetened condensed
milk
1/4 cup butter or margarine
1 cup chopped nuts
Combine chocolate chips, con
densed milk and butter in a well-
greased 8 x 8-inch baking dish.
Cook on 50 [simmer] 3 to 5 minutes,
until chocolate chips are melted,
stirring once or twice during cook
ing. Stir in nuts.
Spread evenly in pan and refri
gerate until set. Cut into squares.
Yields: 36 pieces.
EASY MICROWAVE SQUARES
Never Fail
Put whole graham wafers in bottom
of 9” x 9” pan.
Mix together
1 cup butter
1 cup brown sugar
1 egg beaten
113 cup milk
Bring to boil in microwave stirring
once or twice and boil one minute.
Take out of microwave and stir in
11/2 cups crushed graham wafers, 1
cup coconut and 1/2 cup walnuts.
When cool ice with pink icing and
store in fridge.
Dona Knight
Brussels.
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