Microwave Candies

By Sandra Lee Smith

This cookbook is filled with time-saving ideas and easy-to-follow, step-by-step instructions on how to make delicious homemade candies in the microwave without a candy thermometer. Some of the recipes include truffles, caramels, peanut brittle, divinity, English toffee, cherry cordials, peanut buttercups, lollipops, and much more.

• Language: English
• Publisher: LifeRich Publishing
• Release date: Dec 6, 2016
• ISBN: 9781489710758

Sandra Lee Smith

Sandra Smith is a skilled candy maker, demonstrator, and teacher. As a part owner of a retail candy shop, she realized that there was a need for a basic microwave candy cookbook. Sandra lives in California with husband, daughter, and three-year-old grandson.

Book preview

Microwave

Candies

Sandra Lee Smith

Copyright © 2016 Sandra Lee Smith.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

LifeRich Publishing is a registered trademark of The Reader’s Digest Association, Inc.

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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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ISBN: 978-1-4897-1076-5 (sc)

ISBN: 978-1-4897-1075-8 (e)

LifeRich Publishing rev. date: 12/06/2016

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Contents

Introduction

Candy Tips

Truffles

Blueberry Truffles

Chocolate Walnut Truffles

Lemon Truffles

Bourbon Pecan Truffles

Chocolate Truffles

Crème de Menthe Truffles

Hazelnut Truffles

Brittles and Nuts

Peanut Brittle

Honey-Roasted Peanuts

Caramels

Caramel Apples

Caramel Fruit Balls

Caramel Pecan Logs

Sea Salt Caramels

Clusters

Cherry Almond Clusters

Chocolate Millionaires

Cranberry Pistachio Clusters

Crispy Rice Peanut Clusters

Rocky Road Clusters

Caramel Pecan Clusters

Fudge

Maple Walnut Fudge

Chocolate Walnut Fudge

Peppermint Fudge

Pumpkin Fudge

Rocky Road Fudge

Suckers

Coconut-Orange Suckers

Cinnamon Suckers

Caramel Suckers

Caramel Apple Suckers

Popcorn Treats

Butter Toffee Popcorn Balls

Caramel Popcorn Balls

Caramel Popcorn

Popcorn in a Bag

Creams

See’s Candies Chocolate Bordeaux (Copycat)

Maple Walnut Creams

Lemon Walnut Creams

Milk Chocolate Creams

Coffee Mocha Creams

Raspberry Creams

Chunky Apricot Creams

Chocolate Chip Creams

Miscellaneous

Cherry Cordials

Peanut Butter Cups

Chocolate-Covered Strawberries

Coffee Ganache Cups

Dessert Bowls

Peanut Butter Balls

Cinnabun Nuggets

Malt Balls

Divinity

Coconut Cups

Maraschino Cherry Kabobs

English Toffee Squares

Honey Marzipan

Peppermint Bark and Variations

Macadamia Nut Cups

Peppermint Patties

Sweetened Condensed Milk

Introduction

This microwave candy cookbook is truly a sweet lover’s dream. It’s more than just a collection of recipes. Within the pages of this cookbook, you will discover a gold mine of time-saving ideas on how to create tasty homemade candies in the kitchen. I have fully tested every recipe and precisely described every step, making it easy to understand for both the novice and the skilled candy maker.

Candy failure can happen to the best of cooks, but you can improve your chances of success by reading through the recipes in this cookbook and following the instructions carefully. I have made every effort to ensure that all the information in this cookbook is accurate. I hope that you and your family will use it for many years to come.

As a wife, mother, and grandmother, I love making candy to give away as gifts to my family and friends. I love to remind them of how much I care by giving them a gift from my heart; sweet treats for everyone. Enjoy!

Candy Tips

Read through the entire recipe and gather together the ingredients, kitchen equipment, and pans before beginning.

The ideal percent humidity for candy making is 35 to 40 percent Fahrenheit. Keep a hygrometer in your kitchen, and turn on the air conditioner to ensure that the humidity in your home is no greater than 40 degrees. Too-humid air makes candy extra sticky.

For leftover chocolate or candy coating, pour it onto a piece of aluminum foil and let it harden at room temperature. Wrap well and save for another use.

You can make a dipping fork by snapping off the two center tines of a heavy-duty plastic fork.

Soften butter at room temperature for about sixty minutes before you start measuring and mixing.

Do not pour burned hard candy syrup down the kitchen sink. It will plug up the pipes. Take the glass measuring cup outside and pour the syrup on the ground. After the syrup hardens, dispose of it in the trash.

Paramount crystals are pretty much shaved Crisco shortening. The crystals are similar to