Combine sugar, water and salt in a 2-quart glass dish. Microwave on High for 4 minutes.
Stir.
Attach a microwave-safe candy thermometer to bowl.
Microwave on High to a temperature of 265\u00b0 or hard-ball stage.
Place Marshmallow Creme in a large mixing bowl.
Pour hot syrup in, a bit at a time, beating with an electric mixer until candy will hold a fairly stiff peak.
Stir in nuts, vanilla and food coloring if desired.
Drop by teaspoonfuls onto waxed paper.
In 3-quart bowl, combine sugar, corn syrup and water.
Cook on High for 8 minutes or until mixture is clear; stir.
Cook on High for 6 1/2 to 8 minutes longer or until syrup reaches 260\u00b0.
Do not leave candy thermometer in oven.
Chunk up the almond bark into pieces.
Put the pieces into a 2 quart bowl and microwave, stirring occasionally, for about 3 minutes.
Now pound up the candy canes into fine granular state. Mix the fine peppermint into the melted almond bark and spread out on wax paper to cool.
When cool, break into pieces.
In microwave, heat candy bars, marshmallows and milk on High 3 to 4 minutes.
Stir after 2 minutes.
Chill 30 minutes until thickened.
Stir occasionally.
Whip whipping cream.
Fold whipped cream into cooled chocolate mixture.
Lightly pour into prepared crumb pie shell.
Freeze until firm.
Cut with wet knife.
ips in a large microwave-safe bowl. Microwave until the chips are
ish. At 50% power, microwave the candy melts for about a minute
Mix together sugar, water, corn syrup and salt in a 2-quart casserole.
Loosely cover with a lid or plastic wrap and microwave on High for 5 to 6 minutes or until boiling.
Uncover.
Microwave on High for 8 to 10 minutes or until \"hard ball\" candy stage is reached.
Pour this mixture over beaten egg whites while beating with mixer at high speed. Add vanilla and beat an additional 4 to 5 minutes or until candy holds its shape.
Fold in nuts. Drop by teaspoon onto wax paper or buttered dish.
Combine first 3 ingredients in 3/4 cup water in a 2-quart casserole dish.
Microwave on High for 19 to 20 minutes or to 260\u00b0 on candy thermometer, stirring every 5 minutes.
Pour hot syrup gradually over egg whites, beating constantly at high speed until candy thickens and loses its gloss.
Stir in vanilla and nuts. Drop by teaspoonfuls onto waxed paper.
Combine sugar, water and vinegar in a buttered 4-cup measure. Cover with plastic wrap.
Microwave 12 to 15 minutes or until candy forms a firm ball in cold water or 240\u00b0 on candy thermometer.
Combine sugar, water and vinegar in a buttered 4-cup glass microwave dish; cover with plastic wrap.
Microwave 12 to 17 minutes on Medium High (Roast) or until candy forms a firm ball in cold water (240\u00b0).
Mix well,
2 c. white sugar, syrup, water and 1 tsp. vanilla, and cook until it reaches 250 degrees on candy thermometer.
Line cookie sheets with waxed paper.
Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting.
Stir in chow mein noodles and peanuts.
Drop by teaspoons onto waxed paper-lined cookie sheets.
Let stand until set.
Store in refrigerator.
Makes 3 dozen cookies.
Mix first four ingredients in a 2-quart microwave-safe casserole.
Cook in microwave oven for 20 minutes, stirring every 5 minutes.
Candy thermometer should read 260\u00b0; if not, cook one or two minutes longer.
Mix sugar, water, syrup and salt in 2-quart bowl. Cover bowl loosely with Saran Wrap so steam can escape. Microwave on High for 5 to 6 minutes until boiling. Uncover and microwave on High for 8 to 10 minutes until hard-ball stage is reached. Drop small bit into cold ice water to see if it will form a hard ball. Beat egg whites until stiff. Slowly pour hot syrup over egg whites. Have electric mixer on high speed. Add vanilla flavoring. Continue to beat at last 6 to 7 minutes until candy holds shape. Drop by small teaspoons on wax paper. Cool.
Mix sugar, corn syrup, water and salt in a 2-quart casserole. Cook for 19 minutes, stirring every 5 minutes (candy thermometer should read 260\u00b0), if not, cook longer.
Beat egg whites very stiff in a large bowl.
Gradually pour hot syrup over egg whites and continue beating at high speed until candy loses gloss, about 12 minutes.
Add vanilla and nuts to beaten mixture.
Drop by teaspoon onto waxed paper.
and water together in a microwave-safe bowl.
Cook sugar
uart casserole.
Cook in microwave on Full power 20 to
asserole dish.
Cook in microwave on Full power for 20
Combine sugar, syrup, water and salt. Microwave on High 5 minutes. Stir until sugar dissolves, then microwave on High for 6 minutes. In a large bowl, beat the egg whites until stiff. Pour hot mixture into egg whites a little at a time. Continue to beat mixture until it loses its gloss. Blend in vanilla and stir in nuts. Press candy into buttered dish and cut when firm.
Combine sugar, corn syrup and water in a 2-quart glass bowl. Microwave on High for 12 to 15 minutes or to 260\u00b0 on a candy thermometer.