Microwave Butter Toffee
Fill your Christmas candy tins or bowls with this golden, nutty toffee.
1-1/3 cups sugar
1 cup softened butter
2 Tbsp. water
1 Tbsp. dark corn syrup
1 tsp. vanilla
3/4 cup semisweet chocolate chips
2/3 cups chopped walnuts
In a large microwave safe bowl, mix sugar, butter, water and corn syrup. Microwave on high for 4 minutes. Stirring every 2 minutes, heat 6 to 8 minutes longer or until
thickened and gold in color. Add vanilla and stir well.
Pour mixture into 9x13-inch baking dish. Spread chocolate chips over hot toffee. Sprinkle with nuts. Cool completely. Break into pieces.
Two-Minute Microwave Fudge
This fudge will take a teeny bit longer than two minutes before it's ready to eat, but prep time is a snap!
1/2 cup butter
3-1/2 cups powdered sugar
1/2 cup cocoa
1/4 cup milk
1 tsp. vanilla
1/2 cup chopped nuts
Place ingredients (except nuts) in bowl, but do not mix. Microwave on high for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into a buttered
8-inch square baking dish. Refrigerate 15 to 20 minutes or until set.
Easy Microwave Peanut Butter Fudge
With only three ingredients and your microwave you can satisfy your (or anyone else's) craving for peanut butter fudge in just minutes.
12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into an 8-inch
square baking dish lined with waxed paper. Refrigerate to chill. Makes approximately 42 pieces.
Microwave Hard Candy
Got a sweet tooth? No problem. Now you can make your favorite hard candy in minutes with the convenience of your microwave.
1 cup granulated sugar
1/2 cup light corn syrup
1/2 tsp. flavoring*
Thoroughly mix sugar and light corn syrup in a glass bowl. Cover with plastic wrap. Microwave on high for 3 minutes and 15 seconds. Quickly stir the sugar mixture and then
cover with a new sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds. Remove from microwave and stir.
After boiling has ceased, stir in coloring and flavoring. Quickly pour syrup onto a waxed paper covered cookie sheet or into nonstick sprayed molds.
Cool completely before breaking into pieces. Store in airtight container between sheets of waxed paper.
*Flavoring may include lemon, vanilla, cherry, almond, peppermint or other extract.
- When you try a new microwave recipe, jot down the results right on the recipe so that next time you will know the changes or adjustments you need to make.
- For best results, use metal measuring cups for both liquid and dry measurements. The glass measuring cups normally used for liquid measurement allow too much variation in amounts, producing
variations in results.
Note: All microwaves are not created equal. These recipes are designed to work in a standard household microwave with a power rating between 600 to 700 watts. Mini-microwaves
and/or commercial microwaves are not recommended.