FUDGE:
Bestanddele:
1 blik Kondensmelk
2 k Strooisuiker
125 g Margarine/ Botter
1 t Vanilla Essence
Voorbereiding:
Voeg Kondensmelk, Strooisuiker en Margarine/ Botter saam in 'n groot glasbak
(ongeveer 15 cm hoog - mengsel borrel hoog gedurende kook proses!).
Kook op "High" vir 2 minute.
Haal uit; roer goed en plaas terug vir 8 minute op "High".
Haal uit; voeg 1 t Vanilla Essence by. Roer goed.
Gooi in 'n gesmeerde pan. Laat staan vir 2 minute.
Sny in blokkies en geniet!
Notas:
Opsioneel: kan ook neute/ rosyntjies/ Rice Krispies/ gebreekte beskuitjies bygooi of smelt sjokolade en smeer bo-oor; HEERLIK!
MIKROGOLF FUDGE:
125 gram margarine
3 teel asyn
1 eetl vanilla
1 blik kondensmelk
2 kop strooisuiker
Knippie sout
METODE:-
Mikrogolf margarine vir 1 minuut
Voeg suiker & die kondensmelk by
Moenie roer nie!!!!
Mikrogolf 1 minuut
Roer met houtlepel
Mikrogolf vir 10 minute & roer elke 3 minute
Gooi uit in `n gesmeerde vierkantige bak
Sny in blokkies wanneer afgekoel.
KONDENSMELKFUDGE:
As jy graag wil fudge maak sonder al die tierlantyntjies van temperatuur toets en ingewikkelde tegnieke, is dié een vir jou.
125 g botter, gesmelt
2 k strooisuiker
1 blik kondensmelk (397g)
1t vanielje-ekstrak
Meng botter en strooisuiker in ʼn Mikrogolfbak. Voeg kondensmelk by sonder om te roer. Mikrogolf 10 minute op hoog (stop elke een minuut om te roer – jy begin dus eers na een minuut se mikrogolfhitte roer en herhaal die proses 10 keer of totdat dit goudbruin is. Laat effens afkoel en klop met ʼn houtlepel totdat die fudge begin ferm word. Gooi in ʼn vierkantige bak wat met waspapier uitgevoer is en laat stol voordat jy dit in happies sny.
KLAPPERYS:
by Leer Kook Met Jou Mikrogolf on Friday, May 20, 2011 at 1:12pm
1 Blik kondensmelk (400g) 37,5ml Margarien (3 eetlepels
5ml Kleursel 500g Versiersuiker
200g Klapper (Moirs)
Smelt kondensmelk en margarien saam vir 2-minute op Hoog.
Voeg versiersuiker en klapper by en roer tot gemeng.
Mikrogolf 5-minute op hoog.
Roer dadelik kleursel by, gooi uit in houer om te stol (mengsel stol gou!).
Laat afkoel en sny in blokkies.
SKUIMPIES: (Meringues)
by Leer Kook Met Jou Mikrogolf on Friday, May 20, 2011 at 1:16pm
Klits 1 eierwit baie effens, net tot eierwit gebreek is, voeg kleursel en geursel by en dan
versiersuiker tot ‘n stywe bal gevorm word (nie te droog nie).
Vorm klein albastergrootte balletjies en plaas 10 op buitenste rand van draaitafel en mikro-golf 2-minute op medium hoog.
Herhaal Metode tot mengsel opgebruik is.
POP CORN: (nie plastiek)
.by Leer Kook Met Jou Mikrogolf on Friday, May 27, 2011 at 12:23pm
Bak sakkie met 3 eetlepels mielies in (niks olie).
Maak liggies toe, nie met draaitjie nie.
4-minute op hoog
MIKROWAVE EAT YOUR HEART OUT FUDGE. Carol Elliott Claassen.
1 1/2 cups of powdered sugar.
1/4 cup of milk.
1/4 teaspoon of salt.
1/2 cup of butter.
375 gr package of chocolate chips.
3/4 cup of chunky peanut butter.
1/2 teaspoon of vanilla extract.
Cut a piece of foil big enough to fit inside and up over the edges of an 8" X 8" X 2" baking dish or pan. Place foil in pan and press against bottom, sides and corners to fit pan. Stir in a large microwave bowl the powdered sugar, milk and salt. Add the butter. Microwave, uncovered for 1 minute on high. Stir.
Microwave at high for 1 1/2 minutes. Stir. Microwave 1 1/2 minutes longer or until bubbling. Quickly add chocolate chips, peanut butter and vanilla. Stir until blended. Spoon into foiled pan and press into an even layer. Refrigerate at least 2 hours. Peel off foil. Cut into small squares.
'POPCORN KARAMELSTROOP:
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 15, 2011 at 12:23pm.
250 Ml Suiker (1 K)
62,5 Ml Water (1/4 K)
12.5 Stork Margarien (1 E)
2 Ml Kremetart (Knippie)
5 Ml Karamelessens (1 T)
2 Ml Sout ( Knippie)
2.5 Ml Asyn (1/2 T)
Kook Vir 7 Minute Saam In Mikrogolf Op Hoog, Roer 'N Paar Keer.
Gooi Karamelessens In.
Roer Springmielies By Sous In.
BRANDEWYNBOMME: [(Estelle Bosman]
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 29, 2011 at 12:51pm.
100 ml Goue Stroop
200 g Sjokolade
200 g Pekan neute
150 ml Brandewyn
2 Pakkies Tennis Beskuitjies
Versiersuiker
Maak Tennis beskuitjies fyn.
Breek die pekan neute.
Breek sjokolade in 'n diep bak en voeg stroop by.
Mikrogolf teen 50% krag tot gesmelt.
Roer mengsel goed.
Voeg beskuitjies, neute en brandewyn by.
Meng Goed.
Rol in bolletjies en rol dan bolletjie deur versiersuiker.
Wenk
Plaas Bolletjies in yskas.
Die bolletjies is op hulle lekkerste na 'n week.
Kan tot 3 weke in yskas bly.
DADEL-EN GRONDBOONTJIE BROSBLOKKIES:
.by Leer Kook Met Jou Mikrogolf on Wednesday, July 6, 2011 at 12:55pm.
Nog ‘n lekkergoedresep wat seker altyd ‘n treffer sal bly. Ek maak hom sommer in die mikrogolfoond.
Gebruik ‘n mengbak was mikrogolf vriendelik is.
Meng 100g Afgedopte Grondboonties (gehalveer en verkieslik ongesout), 200g Suiker, 100ml Gouestroop en 2ml Sout saam.
Mikrogolf op Hoog vir 4 minute en roer tot die suiker gesmelt het.
Mikrogolf weer op Hoog vir nog 3 minute.
Voeg 1 teelepel Vanieljegeursel, 125ml fyngekapte Dadels en 25g Margarien by en roer goed.
Mikrogolf nou vir 2 minute, weer op Hoog.
Voeg 10ml Koeksoda by.
Meng goed.
Die mengsel moet nou skuimerig wees.
Gooi nou die mengsel in ‘n gesmeerde bakplaat.
Maak mooi gelyk met ‘n houtlepel en laat afkoel tot kliphard.
Breek in stukke.
Onthou om die broslekkers altyd in ‘n lugdigte houer te bêre.
PEANUT BRITTLES:
.by Leer Kook Met Jou Mikrogolf on Tuesday, July 26, 2011 at 1:29pm.
1 cup. raw peanuts
1/2 cups. light corn syrup
1/8 tsp. salt
1 tsp. vanilla flavoring
1 cup. sugar
1 tsp. soda
1 tsp. margarine
Combine peanuts, sugar, salt and corn syrup in ovenproof mixing bowl, at least 3 quart size.
Cook in microwave oven on high for 4 minutes, stir, then cook 2 more minutes.
Nuts should be golden brown.
Add soda and vanilla.
Stir until light and foamy.
Pour onto a greased cookie sheet spreading mixture as thin as possible.
Let cool, then break into serving pieces.
Store in zip-lock bag.
Fill mixing bowl with hot water as soon as empty to make cleaning easier.
Cooking time may vary depending on microwave.
MARBLE FUDGE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, July 26, 2011 at 1:36pm.
1 (12 oz.) pkg. semi-sweet chocolate
1 (12 oz.) pkg. butterscotch
1 cup. peanut butter
1 (10 1/2 oz.) pkg. mini marshmallows
1 cup. salted nuts
1. Combine chocolate, butterscotch and peanut butter in large glass bowl.
2. Microwave on medium 5 minutes. Stir until melted.
3. Fold in marshmallows and peanuts.
Spread in a buttered 13 x 9 inch pan.
4. Refrigerate for several hours or until set.
Cut into squares.
EASIEST EVER MICROWAVE FUDGE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, September 6, 2011 at 2:46pm.
4 cups. powdered sugar
1/2 cup. cocoa
1/2 cup. butter
1/4 cup. evaporated milk
2 tsp. vanilla
3/4 cup. chopped nuts
3/4 cup. chopped maraschino cherries, drained dry
Mix powdered sugar with cocoa in a large casserole.
Cut butter into chunks and sprinkle on mixture.
Pour evaporated (not condensed) milk over mixture.
Microwave full power 2 1/2 minutes.
Add vanilla, nuts, and cherries; mix well.
Butter an 8 x 8 pan; line with waxed paper.
Butter waxed paper.
Pour fudge into pan; put in refrigerator to set.
Will set in freezer in about 10 minutes if you are in a hurry.
Cut into small squares.
PEANUT CLUSTERS:
by Leer Kook Met Jou Mikrogolf on Monday, 10 October 2011 at 13:19
1 pkg. Chocolate Chips
1 can Peanuts (12.5 oz)
1 pkg. Peanut Butter Chips
Microwave chocolate chips in Oval Cooker Base on 50% power for 3 minutes, stir.
Add peanut butter chips.
Microwave on 50% for 3 minutes, stir.
Add nuts and stir.
Spoon mixture into candy papers and refrigerate until firm.
EASY MICROWAVE TOFFEE:
• Prep Time: 5 mins
• Total Time: 15 mins
• 24 pieces
About This Recipe
"I found this recipe and kept loosing it--and let me tell you, you don't want to lose this delicious toffee recipe. They are quick and easy, but make sure you have a candy thermometer before you start."
o 1 cup butter
o 1 cup sugar
o 1/2 cup packed brown sugar
o 1 tablespoon corn syrup
o 2 tablespoons water
o 1/2 cup almonds
o 3 (1 2/3 ounce) milk chocolate candy bars
1.Combine butter, brown sugar, sugar, corn syrup, and water.
2.Microwave on high 2-2½ minutes until butter is melted.
3.Stir well to blend butter and sugar.
4.Stir in 1/3 cup almonds.
5.Microwave on high for 9-11 minutes until the temperature reaches 300°F.
6.Pour on to a baking sheet.
7.Break candy bars into small pieces and sprinkle them on top.
8.Sprinkle the remaining almonds on the top also.
9.Let toffee cool until it hardens, then break it up into small pieces and enjoy.
TREFFERFUDGE:
Bestanddele:
1 Blik Kondensmelk
2 k Strooisuiker
125 g Margarien/Botter
1 t Vanielje Essens
Voorbereiding:
Voeg Kondensmelk, Strooisuiker en Margarien saam in 'n groot glasbak (± 15 cm hoog).
Kook op Hoog vir 2 minute.
Haal uit; roer goed en plaas terug vir 8 minute op Hoog.
Haal uit; voeg 1 t Vanielje essens by.
Roer goed.
Gooi in 'n gesmeerde pan. Laat staan vir 2 minute.
Sny in blokkies en geniet.
MICROWAVE FUDGE: (serves 4-6)
If you feel like something sweet but don’t want to leave your house, follow this easy recipe and whip up scrumptious pieces of microwave fudge in no time. For a bit of variation, add 25 ml sifted cocoa after adding the vanilla, or add cherries and/or nuts.
Ingredients:
1 can full cream condensed milk
100 g margarine
500 ml castor sugar
5 ml vanilla essence
Method:
1.Combine margarine, condensed milk and sugar in a large, deep, heat-resistant container.
2.Microwave on HIGH for 2 ½ minutes or until margarine is melted. Stir well to combine all the melted ingredients.
3.Microwave for 10 minutes on HIGH, stirring regularly.
4.When mixture is a light caramel colour, add vanilla essence.
5.Pour into lightly greased, flat container to set. When slightly cooled, cut into squares.
HEUNINGKOEK:
Mikrogolf en stoof resep
Bestanddele Mikrogolf
250 ml Suiker
250 ml Gouestroop
12½ ml Wit asyn
12½ ml Koeksoda
Metode Mikrogolf
Meng suiker, asyn en stroop saam. Mikrogolf nou vir 4 minute op hoog.
Haal uit en roer goed. Sit terug in die mikrogolf en mikrogolf weer vir 4 minute.
Gooi koeksoda in die mengsel en laat dit "kook". Voer ronde tert pannetjies uit met tin foelie. Gooi nou die mengsel in die tert pannetjies en laat afkoel. Sit in die yskas vir 20 tot 30 minute tot geset. Haal uit die pannetjies, trek die foelie af.
Breek in stukkies en geniet.
Bestanddele Stoof
1½ k Suiker
½ k Water
3 e heuning
¼ k Stroop
4 t Bakpoeier
Metode
Stoof
In 'n pot meng die suiker en water. Voeg die heuning en gouestroop by. Verhit stadig tot kookpunt. Kook tot mengsel begin donker raak. Haal van plaat af en voeg die koeksoda by. Roer met houtlepel, die mengsels sal begin "kook". Voer enige pan uit met foelie en gooi die mengsel in die bak. Laat afkoel in yskas vir 20 to 30 minute.
Verwyder die foelie. Breek in stukkies en geniet.
CHEWY MICROWAVE FLABJACKS:
Ready in 15 mins
Prep:10 mins | Cook:5 mins
Serves: 12
• 75g (3 oz) butter
• 5 tablespoons light brown soft sugar
• 2 tablespoons golden syrup
• 150g (5 oz) porridge oats
• 50g (2 oz) sultanas
• 50g (2 oz) glace cherries, chopped
• 50g (2 oz) dried apricots, chopped
Place the butter, sugar and syrup in a microwave safe bowl and cook on high power for 1 to 2 minutes, or until butter is melted. Stir in the oats, sultanas, cherries and apricots and mix thoroughly.
Press mixture into a small greased baking dish. Cook on high power for about 5 minutes or until the centre is bubbling. Allow to cool then cut into squares.
PEANUT BUTTER POPCORN:
If you love peanut butter and popcorn you'll love this! Definitely for the sweet tooth though!
Ready in 15 mins
Prep:10 mins |Cook:5 mins
Serves: 6
• 2 packets microwave popcorn, popped
• 100g margarine
• 100g dark brown sugar
• 4 tbsp peanut butter
• 20 large marshmallows
Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.
INSTANT CHOCOLATE COVERED BUNNIES ON A STICK:
Prep Time: 9 Minutes
Cook Time: 1 Minute Ready In: 15 Minutes
Servings: 10
"Here's a perfect use for all of that Easter candy -- have the kids dip marshmallow bunnies in chocolate!"
INGREDIENTS:
10 wooden pop sticks
10 marshmallow Easter bunnies (such as
1/2 cup chocolate chips
1 teaspoon multicolored candy sprinkles
DIRECTIONS:
1.Insert a wooden stick into the bottom of each bunny. Line a baking sheet with waxed paper. Place the chocolate chips into a glass bowl, and cook in the microwave until just melted, about 30 seconds. Stir the chocolate until smooth.
2.Dip each bunny into the melted chocolate until coated on all sides, and place onto the prepared baking sheet. Sprinkle with candy sprinkles to decorate. Place into the freezer until the chocolate has set, about 5 minute.
CARAMEL CONES: [ Recipes From Families.com]
Ingredients
2 cups brown sugar
1/3 cup butter
1/3 cup corn syrup
1 can sweetened condensed milk
2 cups marshmallows
60 mini ice cream cones
5 empty egg cartons
Instructions
Turn the egg cartons upside down. Punch holes in the bottom of each egg cup. Gently insert one mini cone into each hole.
In a large microwave-safe bowl, combine the brown sugar, butter, corn syrup and sweetened condensed milk. Microwave on high for 2 minutes.
Take the bowl out of the microwave. Stir. Microwave for 2 more minutes. Add 2 cups of mini marshmallows.
Microwave on high for 2 minutes. Stir. If necessary, repeat to thoroughly melt the marshmallows.
When the mixture is thoroughly smooth, fill the cones. Place carton in the freezer and keep them there until they are completely frozen.
Allow the cones to sit at room temperature for five minutes before serving.
MICROWAVE PENUCHE:
1 1/2 cup. nuts (chopped coarse)
2/3 cup. butter
1 cup. light brown sugar, packed
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla
Line an 8 inch pan with foil; grease lightly.
Spread nuts in 9 inch micro-pan. Microwave uncovered, 6-7 minutes; stir 3 times.
Melt butter in 3 quart glass dish. Stir in sugar and milk until blended. Microwave uncovered on High for 7-9 minutes, stirring 4 times until sugar dissolves, mixture thickens and is a medium caramel color.
Using potholders, move to heatproof surface. Add vanilla. Beat with electric mixer 3-4 minutes until smooth and shiny. Add nuts; stir well.
Spread in prepared pan. Cool. Cover and refrigerate to firm 3-4 hours. Holding foil ends, remove from pan. Peel foil and cut into squares.
Makes 36 pieces:
Keep in cool place.
PRETZEL CANDY:
1-1/2 cup. white chocolate
3/4 cup. broken pretzel sticks
3/4 cup. dry roasted nuts
Melt white chocolate in microwave. Stir in pretzels and peanuts. Pour out on cookie sheet. Freeze 10 minutes. Break apart.
MICROWAVE LOLLIPOPS:
Preparation Time: 10 minutes
Microwave Cooking Time: 16-20 minutes
Serves: 10 to 14 small lollipops
Ingredients:
1 cup sugar
1/3 cup white (light) corn syrup
1/2 cup water
1/2 tsp. flavouring (see note one, below)
Food colouring (see note two below)
l/8 tsp. Citric acid (optional). (See note three, below)
1. Flavouring: use candy oils. Use about 1/4 teaspoon per recipe, as they are very strong.
2. Food colouring: I like food paste colours. To make opaque odours add 1/2 tsp. liquid white colouring (liquid whitener).
3. Citric acid may be added to fruit flavours to add tartness. Use 1/8 tsp. dissolved in one tsp. of warm water. Add at same time as flavouring.
Prepare moulds first by greasing with cooking oil, butter, lard etc. Wipe out excess spray with paper towel. (Some moulds only need to be greased after every two to three uses). If you are using open moulds, use a marble slab or a new cookie sheet turned over so you set up the moulds on the bottom. Cover the pouring surface with tin foil and you will not need to put oil on it. Center sticks in moulds.
Mix all ingredients listed above in a one qt. glass pitcher or bowl (Pyrex). Cook on high for three minutes. Remove and stir. Cook for an additional three minutes; remove and stir. Start checking temperature with a thermometer when stirring the mixture the third or fourth time. Continue to check with each subsequent stirring. Continue cooking until mixture reaches 300 - 305 degrees, F. Total cooking time is approximately 16 to 20 minutes. Proceed with rest of recipe.
Work fast. Allow standing time until bubbles have settled down (approximately 265 degrees F). Add the flavour according to the recipe. Then add the colouring. Go easy as too much colour can make the lollipops taste bitter. In addition, too much flavour will make the lollipops taste soapy.
Stir until blended. Citric acid is also added at this time to fruit flavoured lollipops to enhance the taste. Be careful, as too much stirring will cause the syrup to solidify into a hard sugar lump.
Once the candy solution is well blended, start pouring into the moulds. Right after all the moulds are full and the lollipops are still hot, you can add candy decorations and they will readily stick to the pop. Alternatively, you can add any commercially made candy to the top surface of the lollipop. If the lollipops cool too much, just add a drop or more of corn syrup to the back of the piece of candy and it will stick to the pop. Always be sure to keep any unprotected hands from touching the hot surface of the lollipop, it will burn.
Allow to set until hardened which should take between five and 10 minutes to cool depending on air temperature, humidity, the surface the moulds are set up on, etc. You can also refrigerate until firm, but do not leave lollipops there.
Remove lollipops from moulds by raising the stick and lifting candy out. The moulds for simple shapes like the small rounds release very easily. More intricate shaped moulds like the car or train moulds may take a little coaxing to remove from the lollipop. Always be careful not to force the mould open too much as this will decrease the useful life if the mould.
Place in plastic sucker bags and tape shut or wrap each lollipop in plastic wrap. Store in a cool, dry place.
MICROWAVE MINIATURE MOUNDS CANDY:
1 can condensed milk
2 cups. powdered sugar
14 oz. bag coconut
1 tsp. vanilla flavoring
Mix and roll into balls and refrigerate until firm.
1 (12 oz.) bag chocolate chips
1/4 lb. paraffin wax
Melt above ingredients in the microwave or double boiler. Dip balls twice in chocolate mixture.
HOME MADE CHOCOLATE:
.by Leer Kook Met Jou Mikrogolf on Monday, June 20, 2011 at 12:29pm.
Powdered sugar : 1 cup
Butter : ½ cup
Milk powder : 1 cup
Cocoa powder : ½ cup
Water : ¼ cup
Set microwave to high power.
In a bowl, mix sugar and water and keep it in the oven for 4 - 5 minutes.
Check to see if it has attained a two string consistency.
That is, if we take the syrup between the tip of our fingers and stretch our fingers two strings of syrup should appear.
Add butter and keep the bowl in the oven for1 minute.
Remove from the oven, add milk powder, cocoa powder and mix well.
Pour this on greased plate or chocolate moulds to set.
If needed we can garnish it with cashew, badam, pista etc.
Tips
If needed, oil based essence can also be added.
KOFFIEFUDGE:
1 blikkie (397 g) kondensmelk
500 ml (2 k) strooisuiker
125 ml (½ k) margarien
2.5 ml (½ t) vanielje-ekstrak
10 ml (2 t) kitskoffiepoeier
1 Meng die kondensmelk, strooisuiker en margarien in ‘n mikrogolfoondvaste bak. Mikrogolf dit op hoog vir 2 minute of totdat die margarien gesmelt is en meng alles tesame.
2 Kook vir nog 8 minute op hoog, hou net dop dat dit nie oorkook nie.
3 Voeg die vanielje en koffiepoeier by en roer dan vir 5 minute voordat jy dit in ‘n glasbak gooi.
4 Laat dit afkoel en sny in blokkies. Moenie dat dit heeltemal afkoel voor jy begin sny nie, want dan gaan jy sukkel.
WENK
Om die fudge nog interessanter te maak kan jy 125 ml gekapte pekanneute en 125 ml gedroogde bosbessies saam met die vanielje en koffiepoeier byvoeg.
Voeg karamelgeursel by vir meer van ‘n toffiefudge-geur. Jy kan ook 125 ml sjokoladeklontjies byvoeg nadat jy dit vir 5 minute geroer het en dit dus al begin afkoel het.
DADEL-EN GRONDBOONTJIE BROSBLOKKIES: [RSG]
Nog ‘n lekkergoedresep wat seker altyd ‘n treffer sal bly. Ek maak hom sommer in die mikrogolfoond.
Gebruik ‘n mengbak was mikrogolf vriendelik is.Meng 100g Afgedopte Grondboonties (gehalveer en verkieslik ongesout),
200g Suiker,
100ml Gouestroop en 2ml Sout saam.
Mikrogolf op Hoog vir 4 minute en roer tot die suiker gesmelt het.
Mikrogolf weer op Hoog vir nog 3 minute. Voeg 1 teelepel Vanieljegeursel, 125ml fyngekapte Dadels en 25g Margarien by en roer goed.
Mikrogolf nou vir 2 minute, weer op Hoog.
Voeg 10ml Koeksoda by. Meng goed. Die mengsel moet nou skuimerig wees.
Gooi nou die mengsel in ‘n gesmeerde bakplaat. Maak mooi gelyk met ‘n houtlepel en laat afkoel tot kliphard.
Breek in stukke. Onthou om die broslekkers altyd in ‘n lugdigte houer te bêre.
Geniet! !
BRANDEWYN TRUFFELS: [VROUEKEUR]
2 Plakke Melk kooksjokolade
¼ Blok Sagte botter
4 Eetl Dikroom
3 Eetl Brandewyn
1 Pakkie Versiersuiker, gesif
Sjokolade-vermicelli of gekapte neute
Smelt sjokolade teen 70% krag in mikrogolfoond. Klits gesmelte sjokolade, botter, room en brandewyn saam. Sif versiersuiker geleidelik by en meng tot ‘n stywe pasta vorm. Plaas mengsel in yskas tot styf genoeg om te hanteer. Breek groot genoeg stukkies af om truffles te vorm en rol in ‘n balltjie. Rol elke balletjie in vermicelli of neute en laat toe om te stol. Plaas elke truffle in ‘n klein kolwyntjiepapiertjie. Wenk :
Moenie langer as tien dae voor die tyd maak nie. Moet verkieslik in yskas geberg word. Ook ‘n ideale geskenk vir iemand spesiaal. Verpak truffles in mooi geskenkboksie met ‘n strik.
KOFFIEFUDGE:
1 blikkie (397 g) kondensmelk
500 ml (2 k) strooisuiker
125 ml (½ k) margarien
2.5 ml (½ t) vanielje-ekstrak
10 ml (2 t) kitskoffiepoeier
1 Meng die kondensmelk, strooisuiker en margarien in ‘n mikrogolfoondvaste bak. Mikrogolf dit op hoog vir 2 minute of totdat die margarien gesmelt is en meng alles tesame.
2 Kook vir nog 8 minute op hoog, hou net dop dat dit nie oorkook nie.
3 Voeg die vanielje en koffiepoeier by en roer dan vir 5 minute voordat jy dit in ‘n glasbak gooi.
4 Laat dit afkoel en sny in blokkies. Moenie dat dit heeltemal afkoel voor jy begin sny nie, want dan gaan jy sukkel.
WENK
Om die fudge nog interessanter te maak kan jy 125 ml gekapte pekanneute en 125 ml gedroogde bosbessies saam met die vanielje en koffiepoeier byvoeg.
Voeg karamelgeursel by vir meer van ‘n toffiefudgegeur. Jy kan ook 125 ml sjokoladeklontjies byvoeg nadat jy dit vir 5 minute geroer het en dit dus al begin afkoel het.
CANDY APPLE QUICKIES:
ingredients
Halloween sprinkles and small candies, for decoration
8 craft sticks, twigs or cinnamon sticks
8 crisp apples
1 1/3 cups candy melts in orange and green
1 1/3 cups chocolate candy melts
directions
Line a large cookie sheet with waxed paper. Pour sprinkles and candy into small bowls.
Insert stick into stem ends of each apple. Make sure sticks are tightly secured.
Place each color of candy melts in a separate microwave-safe, 2-cup measuring cup or bowl. To melt, work with one cup of candy at a time and microwave on medium for 1 minute. Stir and then microwave in 15-second intervals until totally melted.
Holding apple by stick, dip it into melted candy, swirling until apple is fully coated. While coating is still wet, dip apple into sprinkles or sprinkle small candies all over apple. Place finished apple on prepared cookie sheet to set for at least 30 minutes or up to 1 day before serving. Repeat with remaining apples and candy.
RUM EN ROSYNTJIE FUDGE:
60 ml donker rum
80 pitlose rosyne - grof gekap
400 g donker sjokolade - gekap
blik volroom kondensmelk - 397 g
60 g botter
Voer n vierkantige pan van 20 cm met bakpapier uit en smeer goed met botter. Meng die rum en rosyntjies in n bak en laat staan vir 1 uur.
Smelt die sjokolade, kondensmelk en botter saam oor baie lae hitte of teen 30 persent krag in die mikrogolf. Roer tot glad.
Voeg die rum en rosyntjiemengsel by.
Skep in die uitgevoerde pan en smeer die oppervlak glad met die agterkant van 'n lepel.
Laat afkoel tot kamertemperatuur en verkoel verder.
Sny in blokkies voor die fudge heeltemal hard word.
Plaas in lugdigde houer in die yskas.
Lewer +- 30 blokkies.
PEANUT BUTTER POPCORN:
25 ml butter/margarine
125 ml popcorn (suitable for microwave)
62.5 ml margarine/butter
100 ml brown sugar
30 ml peanut butter
10 large marshmallows
Put butter/margarine and popcorn kernels into a bowl.
. Cover and microwave for 7 – 8 minutes on high.
Add brown sugar, margarine/butter and marshmallows to a smaller bowl. Cook for 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, stir quickly to coat the popcorn before the mixture cools.
ROCKY ROAD:
1-cup chunky peanut butter
1 pkg. Chocolate chips (12 oz)
¼ cup nuts
3 cups mini marshmallows
Place peanut butter, chocolate chips and nuts into Vent N Serve Med deep. Microwave on high for 2-3 minutes until melted. Stir after each minute. Add marshmallows and spread into cookie lightly greased cookie sheet. Cool and break into pieces.
CHOCOLATE CRUNCH:
1 pkg. 6 oz. butterscotch chips
1 pkg. 6 oz. chocolate chips
1 cup salted peanuts
1 cup rippled potato chips (crushed)
Place morsel in Oval Cooker Base or Large Deep Vent N Serve. Microwave @ 50% for 4-6 minutes, Stirring occasionally. Stir in peanuts and potato chips. Drop by teaspoonfuls onto silicone baking mat. Cool until set. Freezes well.
CANDY BAR FUDGE:
1/2 cup Butter or Margarine
30 Caramels, unwrapped
1/3 cup Baking Cocoa
1 tbs. water
1/4 cup packed Brown Sugar
2 cups salted peanuts
1/4-cup milk
1/2 cup semi sweet chocolate chips
3 1/2 cups powdered sugar
1/2-cup milk chocolate chips
1 tsp. vanilla
In Vent N Serve medium deep, combine butter, cocoa, brown sugar and milk. Microwave on high until mixture boils (about 3 minutes). Stir in powdered sugar and vanilla. Pour into a buttered on quart Oval cooker base. In another Vent N Serve medium deep, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for one minute or until melted; spread over caramel layer. Chill until firm.
MIXED UP CANDY:
1 12 oz. bag Choc. Chips
1 12 oz. bag buttersctotch chips
2 Tbl. Peanut Butter
2 cups chopped pecans
Melt chips in microwave 2-3 minutes. Add peanut butter. Stir. Add chopped pecans. Mix well. Drop by teaspoonfuls onto silicone baking mat. Cool and serve.
CARAMALS:• [YUM!!!!]
•Prep Time: 0 mins
•Total Time: 6 mins
•Yield: 12-24 Caramels
"Great gift idea that I saw this on T.V. and put here for safe keeping."
Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions
1.Combine all ingredients.
2.Cook 6 minutes, stirring every two minutes.
3.Stir and pour into lightly greased dish.
4.Let cool.
5.Cut, wrap in wax paper & store in air tight container.
5 MINUTE MICROWAVE FUDGE:
This fudge is so easy that it’s ridiculous. Just mix it up in a bowl, stick it in the microwave to melt the chocolate, and pour it into a pan. What’s really ridiculous is that it tastes like stovetop, from scratch fudge. It has great flavor and a nice texture.
It has three key ingredients: Chocolate, cocoa, and baking soda. The sweetener comes from a can of sweetened condensed milk.
The chocolate. Your fudge is not going to be any better than the chocolate you use. We used our own brand of dark (semi-sweet) chocolate wafers and it was perfect. We also made a batch with chocolate chips. It was good but not as good. Wafers are made for candy making and are smoother and have a better mouth feel than do chocolate chips.
The cocoa. The cocoa absorbs moisture and, along with the baking soda, makes the fudge lighter in texture.
The soda. The baking soda changes the character of the fudge. It’s a base and removes some of the acidity in the chocolate. The chemical reaction creates carbon dioxide and change in acidity alters the flavor. It is critical to the success of the fudge.
I think you’ll be delighted with this fudge. Use good quality chocolate and cocoa and I think you’ll like every batch but experiment with different brands until you find the perfect fudge.
Five Minute Microwave Fudge Recipe
16 ounces Dark Chocolate Wafers or equal (With these wafers, this is a scant three cups.)
1/4 cup Medium Dark Cocoa or equal
1/2 teaspoon baking soda
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract or other quality vanilla extract
1 cup chopped walnuts
Line an 8 x 8-inch pan with aluminum foil or parchment paper.
1.Place all the ingredients except for the nuts in a medium-sized microwave safe bowl. Stir together.
2.Cook the mixture in the microwave at reduced power and in short intervals, stirring between intervals, until the chocolate is almost melted. Remove the bowl from the microwave and continue stirring until the chocolate is completely melted. Fold in the nuts.
3.Pour the melted chocolate mixture into the prepared pan. Refrigerate until set. After it is set, grab the edges of the foil or parchment paper and lift the block of candy from the pan. Cut the candy into squares with a sharp knife.
PEANUT BUTTER BALLS:
¼ ccup granola
2 tbsp brown sugar
¼ cup shredded carrots
3/4 cup peanut butter
Combine all ingredients except peanut butter.
Cook the peanut butter on High in microwave for 45 seconds.
Add to the mixture, let cool.
Roll into balls and chill in the refrigerator.
5 MINUTE MICROWAVE FUDGE:
This fudge is so easy that it’s ridiculous. Just mix it up in a bowl, stick it in the microwave to melt the chocolate, and pour it into a pan. What’s really ridiculous is that it tastes like stovetop, from scratch fudge. It has great flavor and a nice texture.
It has three key ingredients: Chocolate, cocoa, and baking soda. The sweetener comes from a can of sweetened condensed milk.
The chocolate. Your fudge is not going to be any better than the chocolate you use. We used our own brand of dark (semi-sweet) chocolate wafers and it was perfect. We also made a batch with chocolate chips. It was good but not as good. Wafers are made for candy making and are smoother and have a better mouth feel than do chocolate chips.
The cocoa. The cocoa absorbs moisture and, along with the baking soda, makes the fudge lighter in texture.
The soda. The baking soda changes the character of the fudge. It’s a base and removes some of the acidity in the chocolate. The chemical reaction creates carbon dioxide and change in acidity alters the flavor. It is critical to the success of the fudge.
I think you’ll be delighted with this fudge. Use good quality chocolate and cocoa and I think you’ll like every batch but experiment with different brands until you find the perfect fudge.
Five Minute Microwave Fudge Recipe
16 ounces Dark Chocolate Wafers or equal (With these wafers, this is a scant three cups.)
1/4 cup Medium Dark Cocoa or equal
1/2 teaspoon baking soda
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract or other quality vanilla extract
1 cup chopped walnuts
HOW TO:
Line an 8 x 8-inch pan with aluminum foil or parchment paper.
1.Place all the ingredients except for the nuts in a medium-sized microwave safe bowl. Stir together.
2.Cook the mixture in the microwave at reduced power and in short intervals, stirring between intervals, until the chocolate is almost melted. Remove the bowl from the microwave and continue stirring until the chocolate is completely melted. Fold in the nuts.
3.Pour the melted chocolate mixture into the prepared pan. Refrigerate until set. After it is set, grab the edges of the foil or parchment paper and lift the block of candy from the pan. Cut the candy into squares with a sharp knife.
PEANUT BUTTER POPCORN: [ARGILLA]
25 ml butter/margarine
125 ml popcorn (suitable for microwave)
62.5 ml margarine/butter
100 ml brown sugar
30 ml peanut butter
10 large marshmallows
HOW TO:
Put butter/margarine and popcorn kernels into Small Gourmet Roaster bowl. Cover and microwave for 7 – 8 min on high.
Add brown sugar, margarine/butter and marshmallows to a Small Classic Gourmet Roaster bowl. Cook for 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, stir quickly to coat the popcorn before the mixture cools.
5 MINUTE MICROWAVE FUDGE:
This fudge is so easy that it’s ridiculous. Just mix it up in a bowl, stick it in the microwave to melt the chocolate, and pour it into a pan. What’s really ridiculous is that it tastes like stovetop, from scratch fudge. It has great flavor and a nice texture.
It has three key ingredients: Chocolate, cocoa, and baking soda. The sweetener comes from a can of sweetened condensed milk.
The chocolate. Your fudge is not going to be any better than the chocolate you use. We used our own brand of dark (semi-sweet) chocolate wafers and it was perfect. We also made a batch with chocolate chips. It was good but not as good. Wafers are made for candy making and are smoother and have a better mouth feel than do chocolate chips.
The cocoa. The cocoa absorbs moisture and, along with the baking soda, makes the fudge lighter in texture.
The soda. The baking soda changes the character of the fudge. It’s a base and removes some of the acidity in the chocolate. The chemical reaction creates carbon dioxide and change in acidity alters the flavor. It is critical to the success of the fudge.
I think you’ll be delighted with this fudge. Use good quality chocolate and cocoa and I think you’ll like every batch but experiment with different brands until you find the perfect fudge.
Five Minute Microwave Fudge Recipe
16 ounces Dark Chocolate Wafers or equal (With these wafers, this is a scant three cups.)
1/4 cup Medium Dark Cocoa or equal
1/2 teaspoon baking soda
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract or other quality vanilla extract
1 cup chopped walnuts
Line an 8 x 8-inch pan with aluminum foil or parchment paper.
HERE'S HOW:
1.Place all the ingredients except for the nuts in a medium-sized microwave safe bowl. Stir together.
2.Cook the mixture in the microwave at reduced power and in short intervals, stirring between intervals, until the chocolate is almost melted. Remove the bowl from the microwave and continue stirring until the chocolate is completely melted. Fold in the nuts.
3.Pour the melted chocolate mixture into the prepared pan. Refrigerate until set. After it is set, grab the edges of the foil or parchment paper and lift the block of candy from the pan. Cut the candy into squares with a sharp knife.
MIKRO-MAKLIKE PEUSELFUDGE: [BRON ONBEKEND]
Hierdie reseppie is ek baie lief om te maak, nie net omdat dit so vinnig in die mikrogolf gedoen kan word nie, maar dis flopproof!
BESTANDDELE:
1 blik kondensmelk
500ml strooisuiker
125g botter
500ml klapper
15ml karamelgeursel
15 glanskersies fyn gekap(opsioneel)
15 okkerneute fyn gekap (opsioneel)
SO MAAK JY:
Smeer `n vierkantige of langwerpige bak met botter. Meng kondensmelk, strooisuiker en botter in `n diep mikrogolfvaste bak. Mikrogolf 2 minute lank by 100% krag. Roer goed en plaas terug in mikrogolfoond. Mikrogolf nog 10 minute lank by 100% krag. Hou mengsel gedurig dop, want dit kook maklik oor. Roer elke nou en dan. Voeg die res van die bestandele by en meng goed. Giet in gesmeerde bak en laat afkoel. Plaas in die yskas tot gestol. Sny in blokkies voordat dit te hard word. Lewer ongeveer 30 blokkies.
SUPER EASY PEANUT BUTTER FUDGE: [By Nane - Photo by internetnut]
•Prep Time: 5 mins
•Total Time: 6 mins
•Yield: 36-42 pieces
About This Recipe
"This is a very easy, delicious peanut butter fudge, using only two ingredients. It is very rich though. Always a hit at get-togethers. Hope you enjoy it!"
INGREDIENTS:
16 ounce) cans vanilla frosting
1 (18 ounce) jars peanut butter
WHAT TO DO:
1.Empty entire jar of peanut butter in a mixing bowl.
2.Heat vanilla frosting in its container (make sure you pull off all the foil lining) in microwave for about 60 seconds or until completely melted.
3.Pour the melted frosting in the bowl with the peanut butter and mix well.
4.Quickly pour the mixture into a 9x13 pan, allow fudge to set, cut into small squares, and enjoy.
Bestanddele:
1 blik Kondensmelk
2 k Strooisuiker
125 g Margarine/ Botter
1 t Vanilla Essence
Voorbereiding:
Voeg Kondensmelk, Strooisuiker en Margarine/ Botter saam in 'n groot glasbak
(ongeveer 15 cm hoog - mengsel borrel hoog gedurende kook proses!).
Kook op "High" vir 2 minute.
Haal uit; roer goed en plaas terug vir 8 minute op "High".
Haal uit; voeg 1 t Vanilla Essence by. Roer goed.
Gooi in 'n gesmeerde pan. Laat staan vir 2 minute.
Sny in blokkies en geniet!
Notas:
Opsioneel: kan ook neute/ rosyntjies/ Rice Krispies/ gebreekte beskuitjies bygooi of smelt sjokolade en smeer bo-oor; HEERLIK!
MIKROGOLF FUDGE:
125 gram margarine
3 teel asyn
1 eetl vanilla
1 blik kondensmelk
2 kop strooisuiker
Knippie sout
METODE:-
Mikrogolf margarine vir 1 minuut
Voeg suiker & die kondensmelk by
Moenie roer nie!!!!
Mikrogolf 1 minuut
Roer met houtlepel
Mikrogolf vir 10 minute & roer elke 3 minute
Gooi uit in `n gesmeerde vierkantige bak
Sny in blokkies wanneer afgekoel.
KONDENSMELKFUDGE:
As jy graag wil fudge maak sonder al die tierlantyntjies van temperatuur toets en ingewikkelde tegnieke, is dié een vir jou.
125 g botter, gesmelt
2 k strooisuiker
1 blik kondensmelk (397g)
1t vanielje-ekstrak
Meng botter en strooisuiker in ʼn Mikrogolfbak. Voeg kondensmelk by sonder om te roer. Mikrogolf 10 minute op hoog (stop elke een minuut om te roer – jy begin dus eers na een minuut se mikrogolfhitte roer en herhaal die proses 10 keer of totdat dit goudbruin is. Laat effens afkoel en klop met ʼn houtlepel totdat die fudge begin ferm word. Gooi in ʼn vierkantige bak wat met waspapier uitgevoer is en laat stol voordat jy dit in happies sny.
KLAPPERYS:
by Leer Kook Met Jou Mikrogolf on Friday, May 20, 2011 at 1:12pm
1 Blik kondensmelk (400g) 37,5ml Margarien (3 eetlepels
5ml Kleursel 500g Versiersuiker
200g Klapper (Moirs)
Smelt kondensmelk en margarien saam vir 2-minute op Hoog.
Voeg versiersuiker en klapper by en roer tot gemeng.
Mikrogolf 5-minute op hoog.
Roer dadelik kleursel by, gooi uit in houer om te stol (mengsel stol gou!).
Laat afkoel en sny in blokkies.
SKUIMPIES: (Meringues)
by Leer Kook Met Jou Mikrogolf on Friday, May 20, 2011 at 1:16pm
Klits 1 eierwit baie effens, net tot eierwit gebreek is, voeg kleursel en geursel by en dan
versiersuiker tot ‘n stywe bal gevorm word (nie te droog nie).
Vorm klein albastergrootte balletjies en plaas 10 op buitenste rand van draaitafel en mikro-golf 2-minute op medium hoog.
Herhaal Metode tot mengsel opgebruik is.
POP CORN: (nie plastiek)
.by Leer Kook Met Jou Mikrogolf on Friday, May 27, 2011 at 12:23pm
Bak sakkie met 3 eetlepels mielies in (niks olie).
Maak liggies toe, nie met draaitjie nie.
4-minute op hoog
MIKROWAVE EAT YOUR HEART OUT FUDGE. Carol Elliott Claassen.
1 1/2 cups of powdered sugar.
1/4 cup of milk.
1/4 teaspoon of salt.
1/2 cup of butter.
375 gr package of chocolate chips.
3/4 cup of chunky peanut butter.
1/2 teaspoon of vanilla extract.
Cut a piece of foil big enough to fit inside and up over the edges of an 8" X 8" X 2" baking dish or pan. Place foil in pan and press against bottom, sides and corners to fit pan. Stir in a large microwave bowl the powdered sugar, milk and salt. Add the butter. Microwave, uncovered for 1 minute on high. Stir.
Microwave at high for 1 1/2 minutes. Stir. Microwave 1 1/2 minutes longer or until bubbling. Quickly add chocolate chips, peanut butter and vanilla. Stir until blended. Spoon into foiled pan and press into an even layer. Refrigerate at least 2 hours. Peel off foil. Cut into small squares.
'POPCORN KARAMELSTROOP:
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 15, 2011 at 12:23pm.
250 Ml Suiker (1 K)
62,5 Ml Water (1/4 K)
12.5 Stork Margarien (1 E)
2 Ml Kremetart (Knippie)
5 Ml Karamelessens (1 T)
2 Ml Sout ( Knippie)
2.5 Ml Asyn (1/2 T)
Kook Vir 7 Minute Saam In Mikrogolf Op Hoog, Roer 'N Paar Keer.
Gooi Karamelessens In.
Roer Springmielies By Sous In.
BRANDEWYNBOMME: [(Estelle Bosman]
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 29, 2011 at 12:51pm.
100 ml Goue Stroop
200 g Sjokolade
200 g Pekan neute
150 ml Brandewyn
2 Pakkies Tennis Beskuitjies
Versiersuiker
Maak Tennis beskuitjies fyn.
Breek die pekan neute.
Breek sjokolade in 'n diep bak en voeg stroop by.
Mikrogolf teen 50% krag tot gesmelt.
Roer mengsel goed.
Voeg beskuitjies, neute en brandewyn by.
Meng Goed.
Rol in bolletjies en rol dan bolletjie deur versiersuiker.
Wenk
Plaas Bolletjies in yskas.
Die bolletjies is op hulle lekkerste na 'n week.
Kan tot 3 weke in yskas bly.
DADEL-EN GRONDBOONTJIE BROSBLOKKIES:
.by Leer Kook Met Jou Mikrogolf on Wednesday, July 6, 2011 at 12:55pm.
Nog ‘n lekkergoedresep wat seker altyd ‘n treffer sal bly. Ek maak hom sommer in die mikrogolfoond.
Gebruik ‘n mengbak was mikrogolf vriendelik is.
Meng 100g Afgedopte Grondboonties (gehalveer en verkieslik ongesout), 200g Suiker, 100ml Gouestroop en 2ml Sout saam.
Mikrogolf op Hoog vir 4 minute en roer tot die suiker gesmelt het.
Mikrogolf weer op Hoog vir nog 3 minute.
Voeg 1 teelepel Vanieljegeursel, 125ml fyngekapte Dadels en 25g Margarien by en roer goed.
Mikrogolf nou vir 2 minute, weer op Hoog.
Voeg 10ml Koeksoda by.
Meng goed.
Die mengsel moet nou skuimerig wees.
Gooi nou die mengsel in ‘n gesmeerde bakplaat.
Maak mooi gelyk met ‘n houtlepel en laat afkoel tot kliphard.
Breek in stukke.
Onthou om die broslekkers altyd in ‘n lugdigte houer te bêre.
PEANUT BRITTLES:
.by Leer Kook Met Jou Mikrogolf on Tuesday, July 26, 2011 at 1:29pm.
1 cup. raw peanuts
1/2 cups. light corn syrup
1/8 tsp. salt
1 tsp. vanilla flavoring
1 cup. sugar
1 tsp. soda
1 tsp. margarine
Combine peanuts, sugar, salt and corn syrup in ovenproof mixing bowl, at least 3 quart size.
Cook in microwave oven on high for 4 minutes, stir, then cook 2 more minutes.
Nuts should be golden brown.
Add soda and vanilla.
Stir until light and foamy.
Pour onto a greased cookie sheet spreading mixture as thin as possible.
Let cool, then break into serving pieces.
Store in zip-lock bag.
Fill mixing bowl with hot water as soon as empty to make cleaning easier.
Cooking time may vary depending on microwave.
MARBLE FUDGE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, July 26, 2011 at 1:36pm.
1 (12 oz.) pkg. semi-sweet chocolate
1 (12 oz.) pkg. butterscotch
1 cup. peanut butter
1 (10 1/2 oz.) pkg. mini marshmallows
1 cup. salted nuts
1. Combine chocolate, butterscotch and peanut butter in large glass bowl.
2. Microwave on medium 5 minutes. Stir until melted.
3. Fold in marshmallows and peanuts.
Spread in a buttered 13 x 9 inch pan.
4. Refrigerate for several hours or until set.
Cut into squares.
EASIEST EVER MICROWAVE FUDGE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, September 6, 2011 at 2:46pm.
4 cups. powdered sugar
1/2 cup. cocoa
1/2 cup. butter
1/4 cup. evaporated milk
2 tsp. vanilla
3/4 cup. chopped nuts
3/4 cup. chopped maraschino cherries, drained dry
Mix powdered sugar with cocoa in a large casserole.
Cut butter into chunks and sprinkle on mixture.
Pour evaporated (not condensed) milk over mixture.
Microwave full power 2 1/2 minutes.
Add vanilla, nuts, and cherries; mix well.
Butter an 8 x 8 pan; line with waxed paper.
Butter waxed paper.
Pour fudge into pan; put in refrigerator to set.
Will set in freezer in about 10 minutes if you are in a hurry.
Cut into small squares.
PEANUT CLUSTERS:
by Leer Kook Met Jou Mikrogolf on Monday, 10 October 2011 at 13:19
1 pkg. Chocolate Chips
1 can Peanuts (12.5 oz)
1 pkg. Peanut Butter Chips
Microwave chocolate chips in Oval Cooker Base on 50% power for 3 minutes, stir.
Add peanut butter chips.
Microwave on 50% for 3 minutes, stir.
Add nuts and stir.
Spoon mixture into candy papers and refrigerate until firm.
EASY MICROWAVE TOFFEE:
• Prep Time: 5 mins
• Total Time: 15 mins
• 24 pieces
About This Recipe
"I found this recipe and kept loosing it--and let me tell you, you don't want to lose this delicious toffee recipe. They are quick and easy, but make sure you have a candy thermometer before you start."
o 1 cup butter
o 1 cup sugar
o 1/2 cup packed brown sugar
o 1 tablespoon corn syrup
o 2 tablespoons water
o 1/2 cup almonds
o 3 (1 2/3 ounce) milk chocolate candy bars
1.Combine butter, brown sugar, sugar, corn syrup, and water.
2.Microwave on high 2-2½ minutes until butter is melted.
3.Stir well to blend butter and sugar.
4.Stir in 1/3 cup almonds.
5.Microwave on high for 9-11 minutes until the temperature reaches 300°F.
6.Pour on to a baking sheet.
7.Break candy bars into small pieces and sprinkle them on top.
8.Sprinkle the remaining almonds on the top also.
9.Let toffee cool until it hardens, then break it up into small pieces and enjoy.
TREFFERFUDGE:
Bestanddele:
1 Blik Kondensmelk
2 k Strooisuiker
125 g Margarien/Botter
1 t Vanielje Essens
Voorbereiding:
Voeg Kondensmelk, Strooisuiker en Margarien saam in 'n groot glasbak (± 15 cm hoog).
Kook op Hoog vir 2 minute.
Haal uit; roer goed en plaas terug vir 8 minute op Hoog.
Haal uit; voeg 1 t Vanielje essens by.
Roer goed.
Gooi in 'n gesmeerde pan. Laat staan vir 2 minute.
Sny in blokkies en geniet.
MICROWAVE FUDGE: (serves 4-6)
If you feel like something sweet but don’t want to leave your house, follow this easy recipe and whip up scrumptious pieces of microwave fudge in no time. For a bit of variation, add 25 ml sifted cocoa after adding the vanilla, or add cherries and/or nuts.
Ingredients:
1 can full cream condensed milk
100 g margarine
500 ml castor sugar
5 ml vanilla essence
Method:
1.Combine margarine, condensed milk and sugar in a large, deep, heat-resistant container.
2.Microwave on HIGH for 2 ½ minutes or until margarine is melted. Stir well to combine all the melted ingredients.
3.Microwave for 10 minutes on HIGH, stirring regularly.
4.When mixture is a light caramel colour, add vanilla essence.
5.Pour into lightly greased, flat container to set. When slightly cooled, cut into squares.
HEUNINGKOEK:
Mikrogolf en stoof resep
Bestanddele Mikrogolf
250 ml Suiker
250 ml Gouestroop
12½ ml Wit asyn
12½ ml Koeksoda
Metode Mikrogolf
Meng suiker, asyn en stroop saam. Mikrogolf nou vir 4 minute op hoog.
Haal uit en roer goed. Sit terug in die mikrogolf en mikrogolf weer vir 4 minute.
Gooi koeksoda in die mengsel en laat dit "kook". Voer ronde tert pannetjies uit met tin foelie. Gooi nou die mengsel in die tert pannetjies en laat afkoel. Sit in die yskas vir 20 tot 30 minute tot geset. Haal uit die pannetjies, trek die foelie af.
Breek in stukkies en geniet.
Bestanddele Stoof
1½ k Suiker
½ k Water
3 e heuning
¼ k Stroop
4 t Bakpoeier
Metode
Stoof
In 'n pot meng die suiker en water. Voeg die heuning en gouestroop by. Verhit stadig tot kookpunt. Kook tot mengsel begin donker raak. Haal van plaat af en voeg die koeksoda by. Roer met houtlepel, die mengsels sal begin "kook". Voer enige pan uit met foelie en gooi die mengsel in die bak. Laat afkoel in yskas vir 20 to 30 minute.
Verwyder die foelie. Breek in stukkies en geniet.
CHEWY MICROWAVE FLABJACKS:
Ready in 15 mins
Prep:10 mins | Cook:5 mins
Serves: 12
• 75g (3 oz) butter
• 5 tablespoons light brown soft sugar
• 2 tablespoons golden syrup
• 150g (5 oz) porridge oats
• 50g (2 oz) sultanas
• 50g (2 oz) glace cherries, chopped
• 50g (2 oz) dried apricots, chopped
Place the butter, sugar and syrup in a microwave safe bowl and cook on high power for 1 to 2 minutes, or until butter is melted. Stir in the oats, sultanas, cherries and apricots and mix thoroughly.
Press mixture into a small greased baking dish. Cook on high power for about 5 minutes or until the centre is bubbling. Allow to cool then cut into squares.
PEANUT BUTTER POPCORN:
If you love peanut butter and popcorn you'll love this! Definitely for the sweet tooth though!
Ready in 15 mins
Prep:10 mins |Cook:5 mins
Serves: 6
• 2 packets microwave popcorn, popped
• 100g margarine
• 100g dark brown sugar
• 4 tbsp peanut butter
• 20 large marshmallows
Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.
INSTANT CHOCOLATE COVERED BUNNIES ON A STICK:
Prep Time: 9 Minutes
Cook Time: 1 Minute Ready In: 15 Minutes
Servings: 10
"Here's a perfect use for all of that Easter candy -- have the kids dip marshmallow bunnies in chocolate!"
INGREDIENTS:
10 wooden pop sticks
10 marshmallow Easter bunnies (such as
1/2 cup chocolate chips
1 teaspoon multicolored candy sprinkles
DIRECTIONS:
1.Insert a wooden stick into the bottom of each bunny. Line a baking sheet with waxed paper. Place the chocolate chips into a glass bowl, and cook in the microwave until just melted, about 30 seconds. Stir the chocolate until smooth.
2.Dip each bunny into the melted chocolate until coated on all sides, and place onto the prepared baking sheet. Sprinkle with candy sprinkles to decorate. Place into the freezer until the chocolate has set, about 5 minute.
CARAMEL CONES: [ Recipes From Families.com]
Ingredients
2 cups brown sugar
1/3 cup butter
1/3 cup corn syrup
1 can sweetened condensed milk
2 cups marshmallows
60 mini ice cream cones
5 empty egg cartons
Instructions
Turn the egg cartons upside down. Punch holes in the bottom of each egg cup. Gently insert one mini cone into each hole.
In a large microwave-safe bowl, combine the brown sugar, butter, corn syrup and sweetened condensed milk. Microwave on high for 2 minutes.
Take the bowl out of the microwave. Stir. Microwave for 2 more minutes. Add 2 cups of mini marshmallows.
Microwave on high for 2 minutes. Stir. If necessary, repeat to thoroughly melt the marshmallows.
When the mixture is thoroughly smooth, fill the cones. Place carton in the freezer and keep them there until they are completely frozen.
Allow the cones to sit at room temperature for five minutes before serving.
MICROWAVE PENUCHE:
1 1/2 cup. nuts (chopped coarse)
2/3 cup. butter
1 cup. light brown sugar, packed
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla
Line an 8 inch pan with foil; grease lightly.
Spread nuts in 9 inch micro-pan. Microwave uncovered, 6-7 minutes; stir 3 times.
Melt butter in 3 quart glass dish. Stir in sugar and milk until blended. Microwave uncovered on High for 7-9 minutes, stirring 4 times until sugar dissolves, mixture thickens and is a medium caramel color.
Using potholders, move to heatproof surface. Add vanilla. Beat with electric mixer 3-4 minutes until smooth and shiny. Add nuts; stir well.
Spread in prepared pan. Cool. Cover and refrigerate to firm 3-4 hours. Holding foil ends, remove from pan. Peel foil and cut into squares.
Makes 36 pieces:
Keep in cool place.
PRETZEL CANDY:
1-1/2 cup. white chocolate
3/4 cup. broken pretzel sticks
3/4 cup. dry roasted nuts
Melt white chocolate in microwave. Stir in pretzels and peanuts. Pour out on cookie sheet. Freeze 10 minutes. Break apart.
MICROWAVE LOLLIPOPS:
Preparation Time: 10 minutes
Microwave Cooking Time: 16-20 minutes
Serves: 10 to 14 small lollipops
Ingredients:
1 cup sugar
1/3 cup white (light) corn syrup
1/2 cup water
1/2 tsp. flavouring (see note one, below)
Food colouring (see note two below)
l/8 tsp. Citric acid (optional). (See note three, below)
1. Flavouring: use candy oils. Use about 1/4 teaspoon per recipe, as they are very strong.
2. Food colouring: I like food paste colours. To make opaque odours add 1/2 tsp. liquid white colouring (liquid whitener).
3. Citric acid may be added to fruit flavours to add tartness. Use 1/8 tsp. dissolved in one tsp. of warm water. Add at same time as flavouring.
Prepare moulds first by greasing with cooking oil, butter, lard etc. Wipe out excess spray with paper towel. (Some moulds only need to be greased after every two to three uses). If you are using open moulds, use a marble slab or a new cookie sheet turned over so you set up the moulds on the bottom. Cover the pouring surface with tin foil and you will not need to put oil on it. Center sticks in moulds.
Mix all ingredients listed above in a one qt. glass pitcher or bowl (Pyrex). Cook on high for three minutes. Remove and stir. Cook for an additional three minutes; remove and stir. Start checking temperature with a thermometer when stirring the mixture the third or fourth time. Continue to check with each subsequent stirring. Continue cooking until mixture reaches 300 - 305 degrees, F. Total cooking time is approximately 16 to 20 minutes. Proceed with rest of recipe.
Work fast. Allow standing time until bubbles have settled down (approximately 265 degrees F). Add the flavour according to the recipe. Then add the colouring. Go easy as too much colour can make the lollipops taste bitter. In addition, too much flavour will make the lollipops taste soapy.
Stir until blended. Citric acid is also added at this time to fruit flavoured lollipops to enhance the taste. Be careful, as too much stirring will cause the syrup to solidify into a hard sugar lump.
Once the candy solution is well blended, start pouring into the moulds. Right after all the moulds are full and the lollipops are still hot, you can add candy decorations and they will readily stick to the pop. Alternatively, you can add any commercially made candy to the top surface of the lollipop. If the lollipops cool too much, just add a drop or more of corn syrup to the back of the piece of candy and it will stick to the pop. Always be sure to keep any unprotected hands from touching the hot surface of the lollipop, it will burn.
Allow to set until hardened which should take between five and 10 minutes to cool depending on air temperature, humidity, the surface the moulds are set up on, etc. You can also refrigerate until firm, but do not leave lollipops there.
Remove lollipops from moulds by raising the stick and lifting candy out. The moulds for simple shapes like the small rounds release very easily. More intricate shaped moulds like the car or train moulds may take a little coaxing to remove from the lollipop. Always be careful not to force the mould open too much as this will decrease the useful life if the mould.
Place in plastic sucker bags and tape shut or wrap each lollipop in plastic wrap. Store in a cool, dry place.
MICROWAVE MINIATURE MOUNDS CANDY:
1 can condensed milk
2 cups. powdered sugar
14 oz. bag coconut
1 tsp. vanilla flavoring
Mix and roll into balls and refrigerate until firm.
1 (12 oz.) bag chocolate chips
1/4 lb. paraffin wax
Melt above ingredients in the microwave or double boiler. Dip balls twice in chocolate mixture.
HOME MADE CHOCOLATE:
.by Leer Kook Met Jou Mikrogolf on Monday, June 20, 2011 at 12:29pm.
Powdered sugar : 1 cup
Butter : ½ cup
Milk powder : 1 cup
Cocoa powder : ½ cup
Water : ¼ cup
Set microwave to high power.
In a bowl, mix sugar and water and keep it in the oven for 4 - 5 minutes.
Check to see if it has attained a two string consistency.
That is, if we take the syrup between the tip of our fingers and stretch our fingers two strings of syrup should appear.
Add butter and keep the bowl in the oven for1 minute.
Remove from the oven, add milk powder, cocoa powder and mix well.
Pour this on greased plate or chocolate moulds to set.
If needed we can garnish it with cashew, badam, pista etc.
Tips
If needed, oil based essence can also be added.
KOFFIEFUDGE:
1 blikkie (397 g) kondensmelk
500 ml (2 k) strooisuiker
125 ml (½ k) margarien
2.5 ml (½ t) vanielje-ekstrak
10 ml (2 t) kitskoffiepoeier
1 Meng die kondensmelk, strooisuiker en margarien in ‘n mikrogolfoondvaste bak. Mikrogolf dit op hoog vir 2 minute of totdat die margarien gesmelt is en meng alles tesame.
2 Kook vir nog 8 minute op hoog, hou net dop dat dit nie oorkook nie.
3 Voeg die vanielje en koffiepoeier by en roer dan vir 5 minute voordat jy dit in ‘n glasbak gooi.
4 Laat dit afkoel en sny in blokkies. Moenie dat dit heeltemal afkoel voor jy begin sny nie, want dan gaan jy sukkel.
WENK
Om die fudge nog interessanter te maak kan jy 125 ml gekapte pekanneute en 125 ml gedroogde bosbessies saam met die vanielje en koffiepoeier byvoeg.
Voeg karamelgeursel by vir meer van ‘n toffiefudge-geur. Jy kan ook 125 ml sjokoladeklontjies byvoeg nadat jy dit vir 5 minute geroer het en dit dus al begin afkoel het.
DADEL-EN GRONDBOONTJIE BROSBLOKKIES: [RSG]
Nog ‘n lekkergoedresep wat seker altyd ‘n treffer sal bly. Ek maak hom sommer in die mikrogolfoond.
Gebruik ‘n mengbak was mikrogolf vriendelik is.Meng 100g Afgedopte Grondboonties (gehalveer en verkieslik ongesout),
200g Suiker,
100ml Gouestroop en 2ml Sout saam.
Mikrogolf op Hoog vir 4 minute en roer tot die suiker gesmelt het.
Mikrogolf weer op Hoog vir nog 3 minute. Voeg 1 teelepel Vanieljegeursel, 125ml fyngekapte Dadels en 25g Margarien by en roer goed.
Mikrogolf nou vir 2 minute, weer op Hoog.
Voeg 10ml Koeksoda by. Meng goed. Die mengsel moet nou skuimerig wees.
Gooi nou die mengsel in ‘n gesmeerde bakplaat. Maak mooi gelyk met ‘n houtlepel en laat afkoel tot kliphard.
Breek in stukke. Onthou om die broslekkers altyd in ‘n lugdigte houer te bêre.
Geniet! !
BRANDEWYN TRUFFELS: [VROUEKEUR]
2 Plakke Melk kooksjokolade
¼ Blok Sagte botter
4 Eetl Dikroom
3 Eetl Brandewyn
1 Pakkie Versiersuiker, gesif
Sjokolade-vermicelli of gekapte neute
Smelt sjokolade teen 70% krag in mikrogolfoond. Klits gesmelte sjokolade, botter, room en brandewyn saam. Sif versiersuiker geleidelik by en meng tot ‘n stywe pasta vorm. Plaas mengsel in yskas tot styf genoeg om te hanteer. Breek groot genoeg stukkies af om truffles te vorm en rol in ‘n balltjie. Rol elke balletjie in vermicelli of neute en laat toe om te stol. Plaas elke truffle in ‘n klein kolwyntjiepapiertjie. Wenk :
Moenie langer as tien dae voor die tyd maak nie. Moet verkieslik in yskas geberg word. Ook ‘n ideale geskenk vir iemand spesiaal. Verpak truffles in mooi geskenkboksie met ‘n strik.
KOFFIEFUDGE:
1 blikkie (397 g) kondensmelk
500 ml (2 k) strooisuiker
125 ml (½ k) margarien
2.5 ml (½ t) vanielje-ekstrak
10 ml (2 t) kitskoffiepoeier
1 Meng die kondensmelk, strooisuiker en margarien in ‘n mikrogolfoondvaste bak. Mikrogolf dit op hoog vir 2 minute of totdat die margarien gesmelt is en meng alles tesame.
2 Kook vir nog 8 minute op hoog, hou net dop dat dit nie oorkook nie.
3 Voeg die vanielje en koffiepoeier by en roer dan vir 5 minute voordat jy dit in ‘n glasbak gooi.
4 Laat dit afkoel en sny in blokkies. Moenie dat dit heeltemal afkoel voor jy begin sny nie, want dan gaan jy sukkel.
WENK
Om die fudge nog interessanter te maak kan jy 125 ml gekapte pekanneute en 125 ml gedroogde bosbessies saam met die vanielje en koffiepoeier byvoeg.
Voeg karamelgeursel by vir meer van ‘n toffiefudgegeur. Jy kan ook 125 ml sjokoladeklontjies byvoeg nadat jy dit vir 5 minute geroer het en dit dus al begin afkoel het.
CANDY APPLE QUICKIES:
ingredients
Halloween sprinkles and small candies, for decoration
8 craft sticks, twigs or cinnamon sticks
8 crisp apples
1 1/3 cups candy melts in orange and green
1 1/3 cups chocolate candy melts
directions
Line a large cookie sheet with waxed paper. Pour sprinkles and candy into small bowls.
Insert stick into stem ends of each apple. Make sure sticks are tightly secured.
Place each color of candy melts in a separate microwave-safe, 2-cup measuring cup or bowl. To melt, work with one cup of candy at a time and microwave on medium for 1 minute. Stir and then microwave in 15-second intervals until totally melted.
Holding apple by stick, dip it into melted candy, swirling until apple is fully coated. While coating is still wet, dip apple into sprinkles or sprinkle small candies all over apple. Place finished apple on prepared cookie sheet to set for at least 30 minutes or up to 1 day before serving. Repeat with remaining apples and candy.
RUM EN ROSYNTJIE FUDGE:
60 ml donker rum
80 pitlose rosyne - grof gekap
400 g donker sjokolade - gekap
blik volroom kondensmelk - 397 g
60 g botter
Voer n vierkantige pan van 20 cm met bakpapier uit en smeer goed met botter. Meng die rum en rosyntjies in n bak en laat staan vir 1 uur.
Smelt die sjokolade, kondensmelk en botter saam oor baie lae hitte of teen 30 persent krag in die mikrogolf. Roer tot glad.
Voeg die rum en rosyntjiemengsel by.
Skep in die uitgevoerde pan en smeer die oppervlak glad met die agterkant van 'n lepel.
Laat afkoel tot kamertemperatuur en verkoel verder.
Sny in blokkies voor die fudge heeltemal hard word.
Plaas in lugdigde houer in die yskas.
Lewer +- 30 blokkies.
PEANUT BUTTER POPCORN:
25 ml butter/margarine
125 ml popcorn (suitable for microwave)
62.5 ml margarine/butter
100 ml brown sugar
30 ml peanut butter
10 large marshmallows
Put butter/margarine and popcorn kernels into a bowl.
. Cover and microwave for 7 – 8 minutes on high.
Add brown sugar, margarine/butter and marshmallows to a smaller bowl. Cook for 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, stir quickly to coat the popcorn before the mixture cools.
ROCKY ROAD:
1-cup chunky peanut butter
1 pkg. Chocolate chips (12 oz)
¼ cup nuts
3 cups mini marshmallows
Place peanut butter, chocolate chips and nuts into Vent N Serve Med deep. Microwave on high for 2-3 minutes until melted. Stir after each minute. Add marshmallows and spread into cookie lightly greased cookie sheet. Cool and break into pieces.
CHOCOLATE CRUNCH:
1 pkg. 6 oz. butterscotch chips
1 pkg. 6 oz. chocolate chips
1 cup salted peanuts
1 cup rippled potato chips (crushed)
Place morsel in Oval Cooker Base or Large Deep Vent N Serve. Microwave @ 50% for 4-6 minutes, Stirring occasionally. Stir in peanuts and potato chips. Drop by teaspoonfuls onto silicone baking mat. Cool until set. Freezes well.
CANDY BAR FUDGE:
1/2 cup Butter or Margarine
30 Caramels, unwrapped
1/3 cup Baking Cocoa
1 tbs. water
1/4 cup packed Brown Sugar
2 cups salted peanuts
1/4-cup milk
1/2 cup semi sweet chocolate chips
3 1/2 cups powdered sugar
1/2-cup milk chocolate chips
1 tsp. vanilla
In Vent N Serve medium deep, combine butter, cocoa, brown sugar and milk. Microwave on high until mixture boils (about 3 minutes). Stir in powdered sugar and vanilla. Pour into a buttered on quart Oval cooker base. In another Vent N Serve medium deep, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for one minute or until melted; spread over caramel layer. Chill until firm.
MIXED UP CANDY:
1 12 oz. bag Choc. Chips
1 12 oz. bag buttersctotch chips
2 Tbl. Peanut Butter
2 cups chopped pecans
Melt chips in microwave 2-3 minutes. Add peanut butter. Stir. Add chopped pecans. Mix well. Drop by teaspoonfuls onto silicone baking mat. Cool and serve.
CARAMALS:• [YUM!!!!]
•Prep Time: 0 mins
•Total Time: 6 mins
•Yield: 12-24 Caramels
"Great gift idea that I saw this on T.V. and put here for safe keeping."
Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions
1.Combine all ingredients.
2.Cook 6 minutes, stirring every two minutes.
3.Stir and pour into lightly greased dish.
4.Let cool.
5.Cut, wrap in wax paper & store in air tight container.
5 MINUTE MICROWAVE FUDGE:
This fudge is so easy that it’s ridiculous. Just mix it up in a bowl, stick it in the microwave to melt the chocolate, and pour it into a pan. What’s really ridiculous is that it tastes like stovetop, from scratch fudge. It has great flavor and a nice texture.
It has three key ingredients: Chocolate, cocoa, and baking soda. The sweetener comes from a can of sweetened condensed milk.
The chocolate. Your fudge is not going to be any better than the chocolate you use. We used our own brand of dark (semi-sweet) chocolate wafers and it was perfect. We also made a batch with chocolate chips. It was good but not as good. Wafers are made for candy making and are smoother and have a better mouth feel than do chocolate chips.
The cocoa. The cocoa absorbs moisture and, along with the baking soda, makes the fudge lighter in texture.
The soda. The baking soda changes the character of the fudge. It’s a base and removes some of the acidity in the chocolate. The chemical reaction creates carbon dioxide and change in acidity alters the flavor. It is critical to the success of the fudge.
I think you’ll be delighted with this fudge. Use good quality chocolate and cocoa and I think you’ll like every batch but experiment with different brands until you find the perfect fudge.
Five Minute Microwave Fudge Recipe
16 ounces Dark Chocolate Wafers or equal (With these wafers, this is a scant three cups.)
1/4 cup Medium Dark Cocoa or equal
1/2 teaspoon baking soda
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract or other quality vanilla extract
1 cup chopped walnuts
Line an 8 x 8-inch pan with aluminum foil or parchment paper.
1.Place all the ingredients except for the nuts in a medium-sized microwave safe bowl. Stir together.
2.Cook the mixture in the microwave at reduced power and in short intervals, stirring between intervals, until the chocolate is almost melted. Remove the bowl from the microwave and continue stirring until the chocolate is completely melted. Fold in the nuts.
3.Pour the melted chocolate mixture into the prepared pan. Refrigerate until set. After it is set, grab the edges of the foil or parchment paper and lift the block of candy from the pan. Cut the candy into squares with a sharp knife.
PEANUT BUTTER BALLS:
¼ ccup granola
2 tbsp brown sugar
¼ cup shredded carrots
3/4 cup peanut butter
Combine all ingredients except peanut butter.
Cook the peanut butter on High in microwave for 45 seconds.
Add to the mixture, let cool.
Roll into balls and chill in the refrigerator.
5 MINUTE MICROWAVE FUDGE:
This fudge is so easy that it’s ridiculous. Just mix it up in a bowl, stick it in the microwave to melt the chocolate, and pour it into a pan. What’s really ridiculous is that it tastes like stovetop, from scratch fudge. It has great flavor and a nice texture.
It has three key ingredients: Chocolate, cocoa, and baking soda. The sweetener comes from a can of sweetened condensed milk.
The chocolate. Your fudge is not going to be any better than the chocolate you use. We used our own brand of dark (semi-sweet) chocolate wafers and it was perfect. We also made a batch with chocolate chips. It was good but not as good. Wafers are made for candy making and are smoother and have a better mouth feel than do chocolate chips.
The cocoa. The cocoa absorbs moisture and, along with the baking soda, makes the fudge lighter in texture.
The soda. The baking soda changes the character of the fudge. It’s a base and removes some of the acidity in the chocolate. The chemical reaction creates carbon dioxide and change in acidity alters the flavor. It is critical to the success of the fudge.
I think you’ll be delighted with this fudge. Use good quality chocolate and cocoa and I think you’ll like every batch but experiment with different brands until you find the perfect fudge.
Five Minute Microwave Fudge Recipe
16 ounces Dark Chocolate Wafers or equal (With these wafers, this is a scant three cups.)
1/4 cup Medium Dark Cocoa or equal
1/2 teaspoon baking soda
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract or other quality vanilla extract
1 cup chopped walnuts
HOW TO:
Line an 8 x 8-inch pan with aluminum foil or parchment paper.
1.Place all the ingredients except for the nuts in a medium-sized microwave safe bowl. Stir together.
2.Cook the mixture in the microwave at reduced power and in short intervals, stirring between intervals, until the chocolate is almost melted. Remove the bowl from the microwave and continue stirring until the chocolate is completely melted. Fold in the nuts.
3.Pour the melted chocolate mixture into the prepared pan. Refrigerate until set. After it is set, grab the edges of the foil or parchment paper and lift the block of candy from the pan. Cut the candy into squares with a sharp knife.
PEANUT BUTTER POPCORN: [ARGILLA]
25 ml butter/margarine
125 ml popcorn (suitable for microwave)
62.5 ml margarine/butter
100 ml brown sugar
30 ml peanut butter
10 large marshmallows
HOW TO:
Put butter/margarine and popcorn kernels into Small Gourmet Roaster bowl. Cover and microwave for 7 – 8 min on high.
Add brown sugar, margarine/butter and marshmallows to a Small Classic Gourmet Roaster bowl. Cook for 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, stir quickly to coat the popcorn before the mixture cools.
5 MINUTE MICROWAVE FUDGE:
This fudge is so easy that it’s ridiculous. Just mix it up in a bowl, stick it in the microwave to melt the chocolate, and pour it into a pan. What’s really ridiculous is that it tastes like stovetop, from scratch fudge. It has great flavor and a nice texture.
It has three key ingredients: Chocolate, cocoa, and baking soda. The sweetener comes from a can of sweetened condensed milk.
The chocolate. Your fudge is not going to be any better than the chocolate you use. We used our own brand of dark (semi-sweet) chocolate wafers and it was perfect. We also made a batch with chocolate chips. It was good but not as good. Wafers are made for candy making and are smoother and have a better mouth feel than do chocolate chips.
The cocoa. The cocoa absorbs moisture and, along with the baking soda, makes the fudge lighter in texture.
The soda. The baking soda changes the character of the fudge. It’s a base and removes some of the acidity in the chocolate. The chemical reaction creates carbon dioxide and change in acidity alters the flavor. It is critical to the success of the fudge.
I think you’ll be delighted with this fudge. Use good quality chocolate and cocoa and I think you’ll like every batch but experiment with different brands until you find the perfect fudge.
Five Minute Microwave Fudge Recipe
16 ounces Dark Chocolate Wafers or equal (With these wafers, this is a scant three cups.)
1/4 cup Medium Dark Cocoa or equal
1/2 teaspoon baking soda
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract or other quality vanilla extract
1 cup chopped walnuts
Line an 8 x 8-inch pan with aluminum foil or parchment paper.
HERE'S HOW:
1.Place all the ingredients except for the nuts in a medium-sized microwave safe bowl. Stir together.
2.Cook the mixture in the microwave at reduced power and in short intervals, stirring between intervals, until the chocolate is almost melted. Remove the bowl from the microwave and continue stirring until the chocolate is completely melted. Fold in the nuts.
3.Pour the melted chocolate mixture into the prepared pan. Refrigerate until set. After it is set, grab the edges of the foil or parchment paper and lift the block of candy from the pan. Cut the candy into squares with a sharp knife.
MIKRO-MAKLIKE PEUSELFUDGE: [BRON ONBEKEND]
Hierdie reseppie is ek baie lief om te maak, nie net omdat dit so vinnig in die mikrogolf gedoen kan word nie, maar dis flopproof!
BESTANDDELE:
1 blik kondensmelk
500ml strooisuiker
125g botter
500ml klapper
15ml karamelgeursel
15 glanskersies fyn gekap(opsioneel)
15 okkerneute fyn gekap (opsioneel)
SO MAAK JY:
Smeer `n vierkantige of langwerpige bak met botter. Meng kondensmelk, strooisuiker en botter in `n diep mikrogolfvaste bak. Mikrogolf 2 minute lank by 100% krag. Roer goed en plaas terug in mikrogolfoond. Mikrogolf nog 10 minute lank by 100% krag. Hou mengsel gedurig dop, want dit kook maklik oor. Roer elke nou en dan. Voeg die res van die bestandele by en meng goed. Giet in gesmeerde bak en laat afkoel. Plaas in die yskas tot gestol. Sny in blokkies voordat dit te hard word. Lewer ongeveer 30 blokkies.
SUPER EASY PEANUT BUTTER FUDGE: [By Nane - Photo by internetnut]
•Prep Time: 5 mins
•Total Time: 6 mins
•Yield: 36-42 pieces
About This Recipe
"This is a very easy, delicious peanut butter fudge, using only two ingredients. It is very rich though. Always a hit at get-togethers. Hope you enjoy it!"
INGREDIENTS:
16 ounce) cans vanilla frosting
1 (18 ounce) jars peanut butter
WHAT TO DO:
1.Empty entire jar of peanut butter in a mixing bowl.
2.Heat vanilla frosting in its container (make sure you pull off all the foil lining) in microwave for about 60 seconds or until completely melted.
3.Pour the melted frosting in the bowl with the peanut butter and mix well.
4.Quickly pour the mixture into a 9x13 pan, allow fudge to set, cut into small squares, and enjoy.