Microwave Candy Recipes

Sponsored by the Stephens County Oklahoma Cooperative Extension Service FCS program. Brenda Gandy, Extension Educator Family and Consumer Sciences This cookbook is published by the Stephens County Oklahoma Cooperative Extension Office 2002 S. 13th Street, Duncan, OK 73533 Reference to commercial products or trade names are made with the understanding that no discrimination is intended and no endorsement is implied. Microwave Candy Recipes Appreciation is expressed to Brenda Hill, Ph.D., Extension Educator Family and Consumer Sciences Cleveland County for sharing this material. Oklahoma State University, U.S. Department of Agriculture, State and Local governments cooperating. Oklahoma State University in compliance with Title CVI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, Title IX of the Education Amendments of 1972, American with Disabilities Act of 1990, and other federal and state laws and regulation, does not discriminate on the basis of race, color, national origin, gender, age, religion, disability, or status as a veteran in any of its policies, practices, or procedures. Issued in furtherance of Cooperation Extension work, act of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Director of Oklahoma Cooperative Extension Service, Oklahoma State University, Stillwater, Oklahoma. This publication is printed and issued by Oklahoma State University as authorized by the Dean of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of $42.00 for 50 copies. (First publication 11/2014, jm) Brenda Gandy Stephens County Extension Educator 2002 S. 13th Street Duncan, OK 73533 28

Index Mallow Fudge 3 Candy Cane Fudge 4 Magic Fudge 5 Easy Microwave Maple Fudge.. 6 White Chocolate Fudge with Pecans.. 7 Candy Bar Fudge 8 Pistachio Fudge 10 Microwave Divinity 11 Microwave Peanut Brittle. 12 Jalapeno Peanut Brittle. 13 Peanut Butter Haystacks... 14 Aunt Bill s Candy 15 Almond Toffee Microwave Candy. 16 Microwave Penuche. 17 Peanut Patti Candy.. 18 Rocky Road Candies 19 Microwave Caramel.. 20 Microwave Spiced Nuts. 21 S mores Popcorn. 22 Microwave Hard Candy.. 23 Marshmallow Stir Sticks 24 Thin Mint Layers. 25 Great Sugar-Free Fudge 26 Sugar Free Truffle Cups. 27 Sugar Free Truffle Cups Makes: 12 Truffles Nutrition: P er Truffle 76 Cal.; 6 g Fat; 1g Pro; 5g Carb; 4g Diet. Fib; 1g Net Carb 4 ounces MiniCarb chocolate chips 2 tablespoons butter 2 tablespoons heavy cream 3/8 1/2 teaspoon almond, vanilla, mint or orange extract 1/8 teaspoon vanilla 12 paper candy cups Place 12 small foil or paper candy cups on a small baking sheet. In a medium glass bowl, microwave chocolate and butter at 50% power for 1-1/2 to 2 minutes or just until melted, stirring after half the time. Stir in cream and extract. Spoon at once into the cups. Chill or freeze until firm. Store in the refrigerator or freeze for longer storage. Can be frozen. Mint Truffle Cups use 3/8 teaspoon peppermint extract. Almond Truffles Cups use 1/2 teaspoon almond extract. Linda s Low Carb Menus & Recipes (genaw.com) 2 27

Sugar Free Peanut Butter Chocolate Fudge Makes: 36 Servings Mallow Fudge 1 6 0z pckg sugarless chocolate chips* 2 0z cocoa butter 1/4 cup powdered erythiritol 1/2 cup smooth peanut butter Liquid sweetener (stevia or sucralose) to taste** In a microwave safe glass bowl, microwave chocolate chips, cocoa butter and sweetener at 50% power for 1-1/2 to 2 minutes or just until melted, stirring after every 30 seconds. Remove from microwave with hot pad and stir in peanut butter until well mixed. Pour into two greased nonstick mini loaf pans. Freeze until solid, then refrigerate. With a dinner knife warmed in hot water, cut longitudinally in half and into 6 portions horizontally, making 12 squares per pan. *You could use 70% Lindt chocolate or unsweetened baker s chocolate (6 squared) and sweeten to your taste. **Adding any extra liquid sweetener, such as stevia or sucralose depends on the sweetness of the chocolate you choose to use. 1 can (5-2/3oz) evaporated milk 1/2 cup butter or margarine 2 cups sugar 1 jar (7oz) marshmallow crème 2 cups semisweet chocolate chips 1/2 cup chopped nuts, optional In 3-qt. casserole, combine milk, butter and sugar. Microwave at High 9 to 12 minutes, or until soft ball forms when small amount is dropped in cold water, stirring every 3 minutes. Remove cover from crème. Microwave in jar at 50% (Medium) 30 seconds, or until softened. Stir into sugar Mixture with chips and nuts until well blended. Pour into buttered or wax paper-lined 9x9 inch pan or dish. Let stand or refrigerate until firm. Cut into 1-1/2 inch squares. Microwaving for Holidays & Parties by Barbara Methven and Joanne Crocker 26 3

Microwave Candy Cane Fudge Makes: 1.5 Pounds 4 cups confectioners sugar 1/2 cup unsweetened cocoa 1/2 cup butter 4 tablespoons milk 1/2 cup candy canes, crushed Few drops of peppermint extract Line an 8-inch square baking pan with plastic wrap. Mix icing sugar and cocoa together in a large glass casserole dish. Add butter, milk and peppermint extract. Do not stir. Microwave on high for 3 minutes. Stir in candy canes. As soon as all ingredients are combined and mixture begins to thicken slightly, quickly spread in prepared pan. Smooth the top. Chill until firm, and then cut into small squares. Store in a cool place. Makes: 25 Pieces Thin Mint Layers 1 pkg. (6oz) semi-sweet chocolate chips 3 tablespoons butter or margarine, divided 1 cup powdered sugar 1/8 teaspoon peppermint extract 2 to 5 drops green food coloring 3 to 4 teaspoons milk In 2-cup measure combine chocolate chips and 2 tablespoons butter. Microwave at High 45 seconds to 1-1/2 minutes, or until chips are soft. Stir until Smooth. Spread in 8x8 inch baking dish. Chill about 1 hour, or until set. In medium bowl combine sugar, 1 tablespoon butter, the peppermint extract and food coloring. Beat with electric mixer, adding milk as needed, until smooth and stiff frosting consistency. Spread on chilled chocolate layer. Chill 3 to 4 hours, or until firm. Cut into about 1-1/2 inch squares Store in refrigerator, lightly covered, no longer than 1 week. Microwaving for Holidays & Parties by Barbara Methven and Joanne Crocker debbiemacomber.com 4 25

Marshmallow Stir Sticks Marshmallows Chocolate chips or Almond Bark Sprinkles and/or Peppermint Candies Coffee Straws Wrap and Ribbon (Optional) Melt the chocolate of your choice in a glass microwavable bowl in 30 second intervals until completely smooth. Push the coffee straws into the marshmallows. Add the sprinkles and/or crushed peppermint into small bowls. Dip the marshmallows in the chocolate, then into the coating of your choice. Place on wax paper and allow to set. Magic Fudge Makes: 48 Servings Nutrition: Approx. per serving Cal 69; Prot <1; Carb 11g; T Fat 3 g; 36% Calories from Fat; Chol 5 mg; Fiber <1 g; Sod 21mg 1 1-pound package confectioners sugar 1/2 cup baking cocoa 1/2 cup butter, softened 1/4 cup plus 1 tablespoon milk 1 cup miniature marshmallows 1 tablespoon vanilla extract 1/2 cup chopped pecans Combine first 6 ingredients in 3-quart, microwavesafe bowl and mix well. Microwave on High for 2 minutes. Mix until smooth. Stir in pecans. Pour into dish. Chill, covered, for 1 hour. Cut into squares. Rosebakes.com Garvin Co. Cooks for the Millennium 24 5

Easy Microwave Maple Fudge Makes: 64 Pieces 1 16 ounce package confectioners sugar 3 tablespoons milk 1 tablespoon maple extract 1/2 cup butter 3/4 cup chopped walnuts 1. Line a baking dish with plastic wrap. 2. Sift the confectioners sug- ar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir. 3. Heat in Microwave on full power for 3 minutes. 4. Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container. Allrecipes.com Microwave Hard Candy Nutritional Facts: 1 serving (1 each) equals 9 cal, 0 fat (0Sat fat), 0 Chol, 1 mg sod, 2 g carb, 0 fib, 0 prot 1 cup sugar 1/2 cup light corn syrup 1/2 teaspoon flavoring oil (as desired) Liquid food coloring (as desired) Confectioners sugar, optional Thoroughly mix sugar and light corn syrup in a 4 -cup microwave-safe glass bowl. Cover with plastic wrap and microwave on high for 2 minutes. Remove from microwave and carefully remove plastic wrap. Quick stir the sugar mixture and then cover with a new sheet of plastic wrap. Microwave on high for 2 minutes. Remove from microwave, carefully remove plastic wrap and stir. After boiling has ceased, stir in coloring and then flavoring. Pour syrup quickly but carefully onto a lightly greased baking sheet and score at once to mark squares. Break into pieces when cool and dust with confectioners sugar if desired, to keep from sticking. Store in airtight containers. Taste of Home 6 23

S mores Popcorn 1-1/2 bags Microwaveable Popcorn 1/2 box Golden Graham cereal 1/2 bag miniature marshmallows 1 12 ounce bag of chocolate chips Pop the popcorn as directed on bag. In a very large bowl, blend the cereal, popcorn and marshmallows. Melt chocolate chips in a microwaveable bowl. Spread dry mixture on a large baking sheet. Drizzle melted chocolate chips over the dry mixture. Allow the chocolate to set firm. Place in airtight container. White Chocolate Fudge with Pecans Makes: 16 pieces 1 8 ounce package cream cheese, softened 4 cups confectioners sugar 1/2 teaspoon vanilla extract 1 12 ounce package white chocolate chips 3/4 cup chopped pecans (optional) 1. Grease an 8X8-inch baking dish with butter. 2. Beat cream cheese in a bowl with an electric mixer until light and fluffy. Gradually beat in confectioners sugar and vanilla extract until smooth. 3. Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Beat chocolate into cream cheese mixture until smooth. Stir in pecans. Pour chocolate mixture into prepared baking dish. Chill until set. Gifts From Your Extension Kitchen/Ok. Co. Allrecipes.com 22 7

Candy Bar Fudge 4-1/3 cups semi-sweet chocolate chips, divided 1 14-oz can condensed milk 1/4 cup (4 tablespoons) butter 45 Individually wrapped caramels 1-1/2 tablespoons water 1-1/4 cups salted peanuts, coarsely chopped Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. In a large microwave-safe bowl, combine 3 cups of chocolate chips, the condensed milk, and the butter. Microwave in one-minute increments until melted, about 2-3 minutes. Stir until the candy is smooth and well-mixed. Pour the fudge into the prepared pan and smooth it into an even layer. Place the fudge in the refrigerator to cool while you prepare the next layer: unwrap the caramels and place them in a small microwave-safe bowl with the water. Microwave until melted, about 1 minutes. Stir the caramels and water until the mixture becomes smooth and loose. If it is very stiff, microwave for another 15-20 seconds until it is easy to stir. Add the chopped nuts to the caramel and stir briefly, then pour the caramel-nut mixture over the fudge and smooth into an even layer. Place the fudge in the refrigerator to cool while you prepare the final layer. Place the remaining 1-1/3 cups chocolate chips in a microwave-safe bowl, and microwave until melted, about 1-2 minutes. Stir until smooth, and spread the chocolate over the fudge, covering all the caramel and nuts in an even layer. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and let sit at room 8 Microwave Spiced Nuts Makes: 12 Servings 1/4 cup butter 1/2 cup brown sugar 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 tablespoons water 3 cups pecan halves Melt butter in a 4 quart glass casserole dish in the microwave. Stir in the brown sugar, nutmeg, cinnamon and water. Microwave on high for 1 minute. Stir in the nuts so they are well coated. Microwave for 4 to 5 additional minutes on high, stirring every minute. Spread cooked nuts out onto parchment or waxed paper to cool. Allrecipes.com 21

Microwave Caramel temperature briefly before serving. Store excess fudge in an airtight container in the refrigerator. 1 cup Margarine 1 cup White Sugar 1 cup Brown Sugar 1 cup Light Karo Syrup 1 can Sweetened Condensed Milk In a large microwave safe bowl, melt the margarine for 1-1/2 minutes. Remove from the microwave and add the rest of the ingredients. Mix well. Place back into the microwave and cook on high for 5 minutes. Take the bowl from the microwave and stir well. Continue cooking on high for an additional 5 minutes, remove and stir. Cook for 3 more minutes (for a total of 13 mins.) Remove from the microwave, stir and pour into a 9 x 13 pan to set. Once caramel has set wrap in wax paper and store in an air tight container. Most microwave recipes are written for the 700-watt oven. There is no sure conversion as you change from the wattage in the recipe to the wattage of your oven. One method is to do the math, divide the wattage you have by 700 watts. If you have a higher wattage than the 700 watt standard you d subtract the amount of time. If you have a lower wattage, you d add that time. For example, if you have a 1000 watt oven the time will probably take about 42% less than the recipe. 20 9

Pistachio Fudge Makes: 25 (1 square) servings Creamy, nutty fudge with a light green color is perfect for holiday occasions. Melting the white chocolate in the microwave is the only cooking needed 1 pound white baking chocolate (substitute one 12 ounce bag of white Chocolate chips) 1 8 ounce package cream cheese, softened 3 cups confectioners sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/8 teaspoon Green Food Color 1/2 cup chopped pistachios Additional pistachios for garnish, if desired Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray. Melt chocolate as directed on package. Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended. Add melted chocolate, extracts and food color; mix well. Stir in chopped pistachios. Spread evenly in prepared pan. Garnish with additional pistachios, if desired. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 25, 1-1/2 inch squares. Store in refrigerator. Rocky Road Candies Makes: 24 Servings 1 12 ounce package semisweet chocolate chips 1/8 cup butter 1 14 ounce can sweetened condensed milk 2-1/2 cups dry-roasted peanuts 1 16 ounce package miniature marshmallows 1. Line a 9 x 13 inch pan with wax paper. 2. In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares. Allrecipes.com Recipegoldmine.com 10 19

Peanut Patti Candy Makes: 18 to 20 P atties 1/2 cup white corn syrup 2 cups sugar 1/2 cup water Dash of salt 1-1/2 cups raw peanuts 1 tablespoon butter 1 teaspoon vanilla 2 to 3 drops red coloring Microwave Divinity Makes: 40 Servings Nutrition: Cal 112; Prot <1 g; Carb 27g; T Fat 1 g; 8% Calories from Fat; Chol 0 mg; fiber <1 G; Sod 22 mg 4 cups sugar 1 cup light corn syrup 3/4 cup water 1/8 teaspoon salt 3 egg whites 1 teaspoon vanilla extract 1/2 cup chopped pecans Combine first 4 ingredients in glass microwave safe bowl. Microwave on high for 3 minutes. Stir and add peanuts. Cook 9 to 11 minutes. Add remaining ingredients. Beat until creamy. May use greased muffin pan or drop by spoonful on greased cookie sheets. Don t beat too long. May reheat for a few seconds, if mixture hardens. Work fast! Combine sugar, corn syrup, water and salt in 3-quart microwave-safe bowl. Microwave, covered, on High for 20 minutes or to 250 to 268 degrees on candy thermometer, hard-ball stage, stirring every 5 minutes. Cool for 3 to 4 minutes. Beat egg whites in mixer bowl until stiff peaks form. Add hot syrup gradually to egg whites, beating constantly. Beat at high speed for 12 minutes or until mixture becomes thick and loses its gloss. Stir in vanilla and pecans. Spoon into greased dish. Let stand until firm. Cut into squares. May drop by teaspoonful onto waxed paper. Garvin Co. Cooks for the Millennium 18 11

Microwave Peanut Brittle Makes: 16 Servings Nutrition: Approx. per serving Cal 131; Prot 2 g; Carb 22 g; T Fat 5 g; 31% Calories from Fat; Chol 1 mg; Fiber 1 g; Sod 113 mg 1 cup sugar 1/2 cup light corn syrup 1/8 teaspoon salt 1 cup raw peanuts 1 teaspoon butter 1 teaspoon vanilla extract 1 teaspoon baking soda Combine sugar, corn syrup and salt in 1-1/2 quart microwave-safe dish. Stir in peanuts. Microwave on High for 8 minutes, stirring at 4 minute intervals. Add butter and vanilla and mix well. Microwave for 1 minute. Stir in baking soda. Pour onto buttered foil or into 10X15 inch baking dish. Let cool until firm. Break into pieces. Microwave Penuche Makes: 36 Pieces Nutrition: 119 Calories 1-1/2 cups nuts (minced coarse) 2/3 cup butter 1 cup light brown sugar, packed 1 14 ounce can sweetened condensed Low-fat Milk 1-1/2 teaspoons vanilla 1. Line an 8 inch pan with foil; grease lightly. 2. Spread nuts in 9 inch micro-pan. Microwave uncovered, 6-7 min; stir 3 times 3. Heat butter in 3 quart glass dish. Stir in sugar and low-fat milk till blended. Microwave uncovered on High for 7-9 min, stirring 4 times till sugar dissolves, mix thickens and is a medium caramel color. 4. Using potholders, move to heatproof surface. Add in vanilla. Beat with electric mixer 3-4 min till smooth and shiny. Add in nuts; stir well. 5. Spread in prepared pan. Cold. Cover and chill to hard 3-4 hrs. Holding foil ends, remove from pan. Peel foil and cut into squares. Keep in cold place. Garvin Co. Cooks for the Millennium CookEatShare.com 12 17

Almond Toffee Microwave Candy Jalapeno Peanut Brittle Makes: 1 P ound 3/4 cup butter 1 cup firmly packed brown sugar 3/4 cup finely chopped almonds 1/2 cup semi-sweet chocolate chips Line an 8 square dish with foil, extending it up over 2 sides; butter foil lightly and set aside. In a 2 quart glass measuring cup, place butter and sugar. Microwave, uncovered, on High for 1 minute. Beat with a wire whip until smooth; microwave uncovered on High for 4 more minutes. Stir in 1/2 cup of the almonds. Microwave uncovered on High for 2 minutes or until mixture thickens. (Watch carefully because sugar burns quickly.) Stir with a wire whip, place prepared dish on a flat surface and immediately pour in mixture. Sprinkle with chocolate chips and cover with plastic wrap for 4 minutes until chocolate melts. Spread melted chocolate evenly over top and sprinkle with remaining 1/4 cup almonds. Refrigerate uncovered until chocolate hardens. Remove toffee from dish and peel off foil. Break toffee into pieces, pack in shallow containers cover and refrigerate. Will keep several months. Cooks.com 1 cup sugar 1/4 cup white corn syrup 1 cup roasted peanuts 1 tablespoon margarine 1 teaspoon vanilla 2 teaspoons finely chopped jalapenos 1 teaspoon baking soda Combine sugar and syrup in 2 quart mixing bowl. Microwave for 4 minutes. Remove from oven and add peanuts and stir well. Microwave for 4 minutes. Remove from oven and add margarine, vanilla and chopped jalapenos. Stir well and cook for two additional minutes. Remove and add baking soda and stir quickly. Pour on buttered cookie sheet, spreading thin. (May add a little green food coloring if desired.) Let cool about 30 minutes then break into pieces. Store in airtight container and do not refrigerate. Familycookbookproject.com 16 13

Peanut Butter Haystacks Makes: about 2-1/2 dozen Makes: 1-1/2 pounds Aunt Bill s Candy 1 cup (6oz) butterscotch chips 1/2 cup peanut butter 1/2 cup salted peanuts 2 cups chow mein noodles Place chips and peanut butter in 2 -qt casserole or bowl. Cover with plastic wrap. Microwave at 50% power (Medium) 3 to 5 minutes, until most of chips are shiny or soft. Blend well, stir in peanuts and chow mein noodles with rubber spatula. Drop by forkfuls onto wax paper. Cool until set. Frost with Chocolate Chip Coating. Or, using 2 forks, dip in chocolate. Place on wax paper, cool until set. Chocolate Chip Coating: Place 1 cup chips and 2 tablespoons vegetable shortening (not butter) or 1/2 cup chips and 1 tablespoon shortening in bowl. Cover with plastic wrap. Microwave at 50% power (Medium) 2-1/2 to 4 minutes until most of the chips are shiny and soft. Stir well. Use to frost cookies or dip candies. 2 cup sugar 1 teaspoon baking soda 1 cup buttermilk 3/4 cup butter 1 teaspoon vanilla 2 cup pecans, chopped Combine sugar, soda, buttermilk and butter in a large 2 quart microwave bowl. Cover with plastic wrap and punch holes in the wrap. Microwave for 2-1/2 minutes, stirring and turning dish. Continue cooking for 15 minutes, stirring every 5 minutes. Take dish out, stir well and turn, replace in the microwave and cook 2 minutes more or until soft ball forms in cold water or tests 236 degrees on a candy thermometer. (Do not put thermometer in the microwave). Take candy from the microwave and add vanilla and beat with an electric mixer until soft peaks form. Candy will be light brown. Watch closely as not to over beat. Stir in pecans and pour immediately into a buttered 9 x13 pan. Cool and cut into pieces. Microwaving for Holidays & Parties by Barbara Methven and Joanne Crocker Cooks.com 14 15