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.
Mix sugar, water, corn syrup and salt in a 2-quart casserole dish.
Cover loosely with plastic wrap.
Microwave on High for 5 to 6 minutes.
Uncover.
Microwave on High for 8 to 10 minutes (according to your microwave).
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).
In a microwave-safe bowl, mix together sugar, syrup, water and salt.
Heat in microwave on High until boils.
Boil for 5 minutes. Stir. Boil again on High for 8 to 12 minutes or hard ball stage. Remove from microwave and cool.
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.
In 3-quart casserole, combine sugar, syrup, water and salt. Microwave on High 5 minutes; stir well.
Microwave 8 to 12 minutes more or until mixture reaches hard ball stage. Beat egg whites until stiff.
Pour syrup over egg whites, beating at high speed with mixer.
Add vanilla.
Beat 5 minutes more or until mixture holds its shape and loses its gloss.
Fold in chopped nuts. Quickly drop teaspoonfuls onto wax paper.
In a 3-quart casserole, combine sugar, syrup, water and salt. Microwave on High 5 minutes. Stir well. Microwave 8 to 12 minutes or until mixture reaches hard-ball stage (260\u00b0).
and water together in a microwave-safe bowl.
Cook sugar
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 sugar, syrup, water and salt in glass casserole. Microwave on High for 5 minutes.
Stir.
Place bowl back in microwave for 9 minutes on High.
Beat egg whites in mixer bowl until stiff peaks form.
Add cream of tartar.
Mix in well.
Pour hot syrup over egg whites, beating constantly at high speed.
Add vanilla.
Beat for 4 to 5 minutes or until mixture loses its shape and starts to lose its gloss.
Fold in pecans.
Drop by spoonfuls onto waxed paper.
Mix together
sugar,
water, corn syrup and salt in a 2 quart casserole.
Loosely
cover
with a lid or plastic wrap. Microwave on
High (100%) for 5 to 6 minutes or until boiling. Uncover. Microwave
on
High
(100%)
for 8 to 10 minutes, or until
hard ball stage is reached.
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,
salt,\tKaro
and
water in 8-cup glass measuring
cup.
Microwave\ton High, uncovered, for 3 minutes. Stir; microwave
on
High,\tuncovered,
for 8 to 10 minutes or until small
amount
dropped
in
very cold water forms a hard ball (about 260\u00b0 on candy thermometer).
Mix sugar, water and corn syrup in 3-qt bowl.
Mix until sugar dissolves.
Microwave 5 minutes on high.
Stir well. Microwave 7 minutes on high while cooking syrup.
Beat egg whites until stiff peaks form.
When ready, pour syrup very slowly into egg whites heating all of the time.
Add vanilla.
Beat until loses gloss (about 8 minutes).
Fold in nuts.
Drop by spoonful onto waxed paper.
Mix sugar, water, corn syrup and salt.
Loosely cover and microwave 5 to 6 minutes or until boiling.
Uncover.
Microwave 8 to 10 minutes or until hard ball stage is reached.
Beat egg whites until stiff.
Slowly pour hot syrup over egg whites while beating at high speed.
Add vanilla and continue to beat 4 to 5 minutes or until it holds its shape.
Fold in nuts.
Drop teaspoons of candy onto waxed paper.
Mix together sugar, water, corn syrup and salt in 2-quart casserole.
Loosely cover with a lid or plastic wrap.
Microwave on High 5 to 6 minutes or until boiling.
Uncover and microwave on High 8 to 10 minutes.
Microwave sugar, Karo and water for 6 minutes.
Stir with wooden spoon.
Microwave additional 5 to 6 minutes, stirring several times with wooden spoon.
Pour into 2 beaten stiff egg whites.
Beat 5 to 10 minutes.
Fold in 1 teaspoon vanilla and pecans.
Choose day with less than 40% humidity.
Combine sugar, water, corn syrup and salt in a 2-quart casserole; cover.
Microwave at High 5 minutes.
Stir well. Microwave uncovered at High until a hard ball stage, 4 to 6 minutes.
Cool 3 to 4 minutes.
id or plastic wrap.
Microwave on High 5 to 6