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They can make their own candy in the microwave.

Youngsters will find these candies quick and easy to make. A microwave ove simplifies the basic steps: toasting nuts, melting chocolate, softening caramels.

An adult might supervise the cooking, then even very young children can assemble the candies.

Apricot Wheels

1/2 cup sliced almonds

2/3 cup semisweet chocolate baking chips

1 teaspoon solid shortening

6 ounces large dried apricot halves (about 2-in. size)

Place almonds in a 9-inch nonmetal pie pan or plate. Cook, uncovered, in a microwave at full power for 2 minutes; stir, then continue cooking until golden, about 2 minutes. Remove from oven; set aside. Place chocolate chips and shortening in a 1 1/2- to 2-cup nonmetal bowl. Cook, uncovered, at medium heat (50-percent power) until chocolate is soft, 2 to 2 1/2 minutes. Stir until melted and smooth.

Holding an apricot with your fingers, dip it into chocolate so about half the fruit is covered; lift apricot and let excess chocolate drip back into bowl. Dip coated end in nuts, then lay fruit on a 10- by 15-inch baking sheet lined with waxed paper. Repeat with remaining apricots. Place in refrigerator until chocolate is firm. Peel off paper and serve. If made ahead, cover and store at room temperature or in refrigerator up to 2 weeks. Makes about 30.

Chocolate Peanut Butter Truffles

1/3 cutp semisweet chocolate baking chips

1/3 cup cream- or chunk-style peanut butter

2 tablespoons whipping cream

2 tablespoons powdered sugar

1/2 cup finely chopped roasted salted or unsalted peanuts

In a 2- to 4-cupt nonmetal bowl, combine chocolate, peanut butter, cream, and suggar. Cook, uncovered, in a microwave over at medium heat (50-percent power) until chocolate is soft, 2 to 2 1/2 minutes. Stir until blended. Let mixture cool, then chill until firm, about 45 minutes.

Place peanuts in a small shallow bowl. Scoop out 1-teaspoon portions of the cold chocolate mixture and roll them with your hands to make balls. Roll balls in peanuts to coat. Serve or, if made ahead, cover and chill up to 2 weeks; freeze for longer storage. Makes about 30.

Caramel Nut Flats

1/2 cup pecan halves

2 dozen vanilla caramels, unwrapped

1 tablespoon whipping cream

Place pecans in a 1- to 1 1/2-quart nonmetal bowl. Cook, uncovered, in a microwave oven at full power for 2 minutes; stir, then continue to cook until nuts are lightly toasted, 1 1/2 to 2 minutes longer. Add caramels and cream. Cook, uncovered, at medium heat (50-percent power) until caramels are soft, 2 to 2 1/2 minutes. Stir until smooth. Line a baking sheet with waxed paper and butter generously. Drop 1-tablespoon portions onto paper, spreading them slightly to flatten and spacing them so they don't touch. (If mixture gets too stiff, return it to microwave and cook, uncovered, at medium heat until soft, about 30 seconds.) Let cool in refrigerator until firm, about 15 minutes. Peel off paper and serve. If made ahead, wrap individual candies in clear plastic wrap; tape to seal; if needed. Store at room temperature or in refrigerator up to 1 month. Makes 12.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1985
Words:522
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