Microwave Hard Candy Food

EASY MICROWAVE HARD CHRISTMAS ROCK CANDY

Steps:

• Use a good heavy glass bowl such as a pyrex brand. Grease a 11 X 15 inch jelly roll pan. Mix sugar and corn syrup into microwave safe glass bowl. Cover with plastic wrap such as Saran Wrap tightly.
• Microwave on high for 3 minutes. Take out carefully, remove plastic wrap and stir. Put on a new piece of plastic wrap and microwave another 3 minutes. Take out carefully and stir again. Put on another new piece of plastic wrap and microwave another 3 minutes -- Take out again, remove plastic wrap, add oil carefully and food coloring if using and stir -- pour into your greased jelly roll pan and spread out onto sheet -- you can sprinkle powdered sugar over top if desired -- place in a cool place to harden -- after it hardens break up into pieces and store in airtight container -- Enjoy -- .

HARD CANDY RECIPE - MICROWAVE VERSION

Steps:

• 1. Have all ingredients and tools assembled and within easy reach of the microwave. Use only metal measuring and mixing spoons - do not use plastic. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil.2. Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass measure designed for high temperatures (such as Pyrex). Cover with microwave-safe plastic wrap (Glad Press'n Seal works well). Microwave on HIGH for 3 minutes and 15 seconds.**3. Remove from the microwave and carefully remove plastic wrap avoiding any rising steam. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.**4. Remove from microwave, carefully remove plastic wrap - USE CAUTION as very hot steam will build up under the wrap. After boiling has ceased, use a clean spoon to stir in coloring and then flavoring.5. Pour syrup quickly, but carefully using a spoon to control flow, onto prepared cookie sheet and foil or into the waiting molds. If not using molds, when the sugar mixture begins to set up, you may want to score with a large knife to mark squares. Break into pieces when cool. Do not refrigerate.6. Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. Store in airtight containers between waxed paper. If making lollipops, place into sucker bags and secure with twist ties. Always store hard candy in a dry place at cool room temperature, never in the refrigerator.

QUICK AND EASY HARD CANDY (MICROWAVE!)

Steps:

• Thoroughly mix sugar and light corn syrup in glass bowl.
• Cover with plastic wrap.
• Microwave on HIGH for 3 minutes and 15 seconds.
• Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.
• Remove from microwave and stir. After boiling has ceased, stir in coloring and flavoring.
• Pour syrup quickly, onto wax paper covered cookie sheet or into non-stick sprayed molds. Cool completely before breaking into pieces.
• Store in airtight container.
• Prep time is cooking time, and Cooking time is actually cooling time.

EASY MICROWAVE CARAMELS

Steps:

• In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2-3 minutes, stirring once after every minute. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times. Pour into buttered 13x9-in. pan (smaller 11x7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.)

HARD CANDY

Steps:

• Mix syrup, sugar and water.
• Bring to hard/crack boil on candy thermometer.
• Stir in Candy oil and food coloring. (watch about the steam coming off of the mixture, it can really get you).
• Butter the heat resistant surface you will be working on. (She had a marble candy board, I use a cookie sheet).
• When cool enough to touch with hands (but not too cool or it will be too late), butter you hands and kitchen scissors and begin cutting pieces with scissors.
• Put pieces in a bowl of confection sugar (coats each piece from sticking to one another) and when you get alot in the bowl, skake it thru a stainer to get excess off.
• This is a very, very fast paced thing! We always cut it to make small pieces, and we bent in any sharp edges to make it easier for the kids. I have poured it into the cookie sheet and as it sets up, you scour it with a pizza cutter. When completely cooled you can break it apart. It all depends on whether I have help or not.