84-Lancastw Farming, Saturday, December 9,1989
When you make old-fashioned
candy in your microwave oven,
you get an extra bonus. Not only
do you get perfect candy, you also
get convenience - both in the
cooking and the cleanup.
I’ll clarify that “perfect candy”
statement a bit You’ll get perfect
candy if you understand a little
about conventional candy making,
follow candy-making rules and
judge doneness correctly.
Now to explain the microwave
bonus - convenience. First, cook
ing is faster. Second, there’s no
need to stir or watch candy con
stantly during cooking. Stirring
once to dissolve the sugar after a
few minutes of cooking is the
most stirring needed for most
recipes. (The exception is car
amels.) Watching closely for the
last minute or two to check for
doneness is necessary. (However,
watch closely throughout cooking
when trying or adapting a new
recipe.)
Then there’s the convenience of
cleanup. After making candy, fill
the sugar-coated bowl with hot
water, slip the microwave candy
thermometer on the side, and cov
er the bowl with plastic wrap.
Microwave on High until boiling.
Then let stand, still covered, when
the steam melts the sugar. A quick
wash in sudsy water and you’re all
set to make another batch.
Even boil-overs are easy to
clean up. Wipe them up right
away with a damp cloth. Even if
you decide to wait, the hot sugar
won’t bum onto the microwave
floor or create a terrible odor.
Microwave candy making is
similar to conventional -
Cooking perfect candy in your
microwave is much like cooking
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MICROWAVE
MINUTES
By JOYCE BATTCHER
perfect candy on a conventional
range. It’s important to use the
proper equipment and follow
directions.
To brush up on candy-making
knowledge, read a reliable con
ventional cookbook. You’ll learn
that cooking to the right doneness
is one way to ensure perfect can
dy. Candy is cooked to the same
doneness in the microwave as
when it’s cooked on the range.
In conventional candy making,
use of a candy thermometer is
important The old cold-water test
is mentioned as an unreliable way
to judge doneness. In microwave
candy making, a special micro
wave candy thermometer is
important for convenience and the
most accuracy. A regular candy
thermometer can’t be left in candy
during microwaving. A tempera
ture probe doesn’t register high
enough for candy making.
Acu-Rite Microwave Candy/
Food Thermometer is - as far as I
know - the only microwave can
dy thermometer made. It’s often
hard to find in stores. Look for it
in hardware, discount, microwave,
gourmet, and kitchen stores. I’ve
also seen it in some large super
markets by other small kitchen
utensils. If you can’t find a micro
wave candy thermometer, I have
them available by mail order.
Send a check for $9 for each ther
mometer (includes shipping and
my “Microwave Candies” leaflet
of 10 microwave candy recipes
and hints) to me at RR2, Box 162,
Gaylord, MN 55334.
Try these delicious low-fat can
dies
Today’s recipes make rich
tasting indulgences. But they’re
low in saturated fat and cholester-
01, so you can enjoy them in mod
eration or offer them to friends
without pangs of guilt
Start microwaving these, and
other candy, covered with plastic
wrap until candy boils. The tight
cover holds in steam, which
washes sugar crystals off the con
tainer and helps prevent sugary
candy. (Leave top of microwave
candy thermometer sticking out of
plastic wrap so thermometer stays
cool enough to handle.)
After candy boils, stir well until
you see and hear that the sugar is
dissolved. Continue microwaving,
uncovered, until candy reaches
correct temperature. If the mixture
starts to boil over, quickly open
the door and switch to a lower
power setting. Closely watch car
amel, fudge, and other candies
that contain milk or cream.
Usually no cooking time is
given in conventional candy
recipes. In microwave recipes
time is given, but don’t go by time
alone. Time simply is not accu
rate. Your microwave may cook
faster or slower, or your ingre
dients may be at a different start
ing temperature than those used
when testing the recipe. Candy is
done when it reaches the tempera
ture given in a recipe.
Creamy
Peanut Butter Fudge
2 cups granulated sugar
Vi cup milk
1 cup chunk-style peanut butter
1 jar (7 ounces) marshmallow
creme
'A cup chopped peanuts
(optional)
Butter an BxB-inch metal pan.
Or line pan with a double layer of
waxed paper, extending waxed
paper about 2 inches on 2 sides.
In a microwave-safe, heat
resistant 2-quart measure, stir
together sugar and milk. Cover
No Wrenches
Needed To Adjust
Back Set Open
Fast, Easy
Adjustment On
Both Sides So
Animal Size Can
Be Adjusted
Under
Pressure
Handle To Help
Close For Slow
">r Homed Cattle
: Adjusts
lo 7”
with plastic wrap. Microwave
(High) 3 minutes, or until boiling.
Stir well until sugar is dissolved.
Microwave on Medium (50 per
cent power, 325-350 watts),
uncovered, 8 to 11 minutes, until
candy thermometer registers 247°
F (firm ball stage). Remove candy
thermometer. With a wooden
spoon quickly stir in peanut butter,
marshmallow creme, and peanuts
until well combined. Pour into
prepared pan. Cool at room temp
erature. Before serving, cut into
49 squares. Makes about 2
pounds.
Each square: 81 calories, 2g
protein, 3g fat, 13g carbohydrate,
37mg sodium, 0 cholesterol.
Note: Cooking of this fudge is
unique in two ways. It is micro
waved on Medium to prevent boil
overs in the 2-quart measure. It
should cook to a higher stage than
most fudges because it is not
beaten and the ingredients added
after cooking add little firmness.
Hint: For best flavor and cream
iness, allow this (and other
fudges) to “ripen” at least one day
before serving. To keep fudge soft
and creamy, store it uncut in an
airtight container in a cool place,
refrigerator, or freezer.
Butterscotch
Nut Clusters
1 package (3 5 /« ounces) regular
butterscotch pudding and pie
filling
1 cup granulated sugar
'A cup whole milk
1 tablespoon butter
114 cups salted peanuts or mix
ed nuts
Line 2 large cookie sheets with
waxed paper; set aside.
In a microwave-safe, heat
resistant 2-quart measure, stir
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together dry pudding mix, sugar
and milk. Cover with plastic wrap.
Microwave (High) 2 to 3 minutes,
or until at a rolling boil. Stir well
until sugar is dissolved. Stir in
butter and nuts. Microwave
(High), uncovered, 3 to 4 minutes,
until candy thermometer registers
234° F. Cool 15 minutes. Beat
with a wooden spoon until mix
ture just begins to thicken and turn
cloudy. Do not scrape bowl sides.
Working quickly, drop by tea
spoonfuls onto prepared pan. Cool
at room temperature. Store in
tightly covered container in a cool
place, refrigerator, or freezer.
Makes about 28 clusters.
Hint; If candy thickens too
much during dropping, cover
cooking dish with plastic wrap
and microwave 20 to 30 seconds
or until slightly melted around
edges. Stir until smooth.
Each candy: 89 calories, 2g pro
tein, 4g fat, 12g carbohydrate,
S9mg sodium, 2mg cholesterol.
Questions for Joyce?
Do you have a question about
microwave cooking? Send it to
Microwave Minutes, % Extra
Newspaper Features, P.O. Box
6118, Rochester, MN 55903.
Please include a self-addressed,
stamped, business-size envelope.
Recipes in this column are
tested in 600- and 650-watt micro
wave ovens. With an oven of dif
ferent wattage output, timings
may need slight adjustment.
Joyce Battcher is an indepen
dent home economist microwave
specialist. She is author of
“Microwave Family Favorites”
and editor of “A Batch of Ideas”
newsletter.
© 1989 Extra Newspaper
Features
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