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Candy Cooking Guidelines
1. Candy becomes very hot during cooking.
Select a cooking utensil which will withstand hot
temperatures. Select a utensil which is large
enough to hold the candy during cooking to
avoid boil-overs. Use the recommended utensil
in the recipe. Generally, candy is cooked
uncovered for easy stirring.
2. If a candy thermometer is used when preparing
candies, do not leave thermometer in candy
while the microwave oven is operating, unless
the thermometer is especially designed for
microwave oven use.
3. In this cooking guide, candies are described as
being completely done when the following
stages are reached:
Coconut 'N' Cherry Fudge
Yield: 25 pieces
1 2/3 cups sugar
2/3 cup evaporated milk
1/2 cup butter
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate morsels
1 teaspoon vanilla
1/2 cup flake coconut
1/2 cup chopped nuts
1/3 cup chopped maraschino cherries
1. Combine sugar, evaporated milk, and butter in
3-quart casserole. Cook on full power for 6 to 9
minutes, or until soft ball stage is reached.* Stir
mixture 3 times during cooking time.
2. Beat in marshmallows, chocolate morsels, and
vanilla with wire whisk, until mixture is smooth
and creamy. Stir in coconut, nuts, and cherries.
Pour into greased, 8 x 8 x 2-inch dish.
Micro-tip: *The soft ball stage is described in
"Candy Cooking Guidelines."
Soft Ball: Candy syrup, when dropped into
very cold water, forms a soft ball which flattens
on removal from water.
Firm Ball: Candy syrup, when dropped into
very cold water, forms a firm ball which does
not flatten on removal from water.
Hard Ball: Candy syrup, when dropped into
very cold water, forms a hard ball which is hard
enough to hold its shape, yet elastic.
Soft Crack: Candy syrup when dropped into
very cold water, separates into threads which
are hard but not brittle.
Hard crack: Candy syrup when dropped into
very cold water, separates into threads which
are hard and brittle.
4. Since candies do become quite hot during
cooking, be careful when removing them from
the microwave oven. Keep pot holders handy.
Peanut Brittle
Yield: About 2 lbs.
2 cups sugar
1 cup light corn syrup
1/3 cup water
1 (16 oz.) pkg. salted peanuts
4 tablespoons butter or margarine
2 teaspoons baking soda
1. Grease 2, 15 1/2 x 12-inch baking sheets.
2. Place sugar, corn syrup, and water in 3-quart
casserole. Cook on full power for 6 to 9
minutes, or until soft ball stage is reached.* Stir
occasionally during cooking time.
3. Stir in peanuts. Cook on full power for 7 to 11
minutes, or until hard crack stage is reached.*
4. Stir in butter and baking soda. Pour half of
candy onto each sheet, spreading to 1/4-inch
thickness. Cool. Break into pieces.
Micro-tip:
*The soft ball and hard crack stages are
described in "Candy Cooking Guidelines."