You're smart for not giving out your cell #.

What kind of candy are you interested in making?

Barb, you can get all kinds of recipes here, what type of candy are you looking for?

I know we just discussed a microwave cooked peanut brittle yesterday, and my daughter makes a truffle with a recipe from here that has cream cheese and oreos, rolled into balls and dunked in chocolate that she melted in the microwave.

Annie

Gee, thanks ladies. I definitely do not give out my cell phone number. Really, I just want to send some candy to my two kids, one living on the East Coast and one living on the West Coast, so they have to be packable. I hate to make candy on the stove where you have to watch every minute. I have a tendency to scorch. Not a good trait, I know. I usually make fudge--the one where you add the marshmallow, beause it seems the easiest, but you have to be careful of that too. Can you buy a recipe book for microwave candy recipes. I guess I shouldn't ask that because we don't have a book store anymore,, and I live in a small town. Anyway, I appreciate all your answers. Barb

Google is a wonderful feature. I'm always surprised by how many people don't use any kind of search engine. (I guess it's easier to ask questions!) Here is what a google search page looks like when you type: microwave candy recipes (into the Google box). There's really no need to buy a cookbook specifically for these type of recipes unless you want to of course.

The search function works much the same on GardenWeb, when it is working, as it often is not these days.

It's fine to ask questions here of course! Sometimes, if you need help immediately, ''searching'' takes 10 seconds when you want an instantaneous result.

Here is a link that might be useful: Google search for: microwave candy recipes

claire, I agree, a quick internet search will land you all kinds of microwave candy recipes.

I also make the marshmallow cream type fudge, my kids love it and don't particularly care for the traditional kind.

Be a little careful with microwave candy too, though, depending on the power of your microwave things can easily scorch in just a few minutes. I scorched two batches of peanut brittle in the microwave and have seized up white chocolate more than once because I let it microwave just a few seconds too long.

Annie

I do use search engines. Still ask here because I like "tried and true" and I also get helpful hints and tips from from you guys' experiences (and mistakes) that I might not otherwise know what to look out for. LOL

I've made this one before and it was really good.
And very simple.

Home Cookin Chapter: Recipes From Thibeault's Table

Butter Toffee
=============
Posted by Donna (Qmarker@hotmail.com)

Donna's Notes: This is not a rock hard toffe, but firm and buttery. It is pure heaven!!!!

1 cup white sugar
1/2 teaspoon salt
1/4 cup water
1/2 cup butter
4 oz nuts (pecans, walnuts)
8 oz bulk milk chocolate

.
It is important to follow the instructions exactly.

In large Pyrex mixing bowl - Rub the inside top rim of the bowl with
the stick of butter. Put the remaining butter in the bottom of the
bowl. CAREFULLY pour the sugar and salt over the buttter. Be careful
not to get the sugar on the sides of the bowl. Pour the water over the
butter - sugar mixture. Microwave on high for 8 minutes. The mixture
will NOT BE DONE at this time, but the additional time to complete the
cooking should be added in 30 SECOND increments. (This burns very
easily) Cook for 30 seconds on high, oven the door and check the
colour. Do this as often as necessary. The candy is done when it
obtains a LIGHT TAN COLOUR (like light brown sugar or pale sandy
colour). It will DARKEN later. My mirco needs one 30 second cooking
and then another 20 seconds.

DO NOT STIR THE CANDY AT ANY TIME DURING THIS COOKING CYCLE.

While the candy is cooking, place aluminum foil on a cookie sheet
(approx. 9 by 12) top with chopped nuts to forum 9 X 12 inch area.
When the candy is done, immediately pour the mixture over the nuts. DO
NOT SCRAPE THE BOWL. Let stand at room temperature for about 45
minutes.

Melt chocolate and spread over top of toffee.

Your fudge can be made in the microwave. Thought I'd give you that recipe since I've done it and know it works with no scorching involved.

MICROWAVE FANTASY FUDGE
3/4 c. (1 1/2 sticks) butter
3 c. sugar
2/3 c. evaporated milk
12 oz. semi-sweet chocolate chips
7 oz. jar marshmallow creme
1 c. chopped nuts
1 tsp. vanilla
Microwave butter in 4-quart microwave-safe bowl on high (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on high 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on high 5 1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into buttered 9-inch square pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Any number of things can be dipped in chocolate (or other flavored chips), or crush things, mix with the melted chocolate and drop onto waxed paper to make candies.

Idea:
Pretzels
Graham Crackers
Raisins
Nuts
Dried fruit
Marshmallows
Favorite cookies

Crushed:
Nilla wafers
Peppermint candy
Rice krispies (no need to actually crush these)

Make them special by drizzling with a contrasting color of coating, roll in crushed nuts, candy or cocoa, sprinkle with colored sugars, etc.

Package in cellophane, tie with a pretty ribbon!

I like the "tried and true" factor of this cooking forum also, can't beat it! Barb, I am the opposite - I prefer to stand and stir at the stove than check my microwave every few seconds - but whatever works, right? Sharon's peppermint bark is terrific (I made some last week to take to my granddaughter who loves it) and very Christmasy and its now on my regular Christmas schedule. I melt and stir on the stove, but I'm sure you could melt in the microwave instead. Diane's Tiger Bark is on my regularly scheduled Christmas program too, its the one that is dangerous for me, I can't stop eating it.

Sharon's Peppermint Bark

1 lb bittersweet chocolate
8 drops peppermint oil
1 lb chopped white chocolate
3/4 cup chopped candy canes

Line a 11 X 17 inch baking sheet with parchment paper. Set aside

Melt bittersweet chocolate in a heavy pan over low heat, stirring constantly. Stir in 4 drops of peppermint oil. Spread evenly over pan and chill for about 1 hour.

Melt white chocolate in a heavy pot over low heat, stirring constantly. Stir in remaining 4 drops of peppermint oil and then add in candy cane.

Spread white chocolate over chilled dark chocolate, spreading to the egde of the pan. Chill 4 hours.

Refrigerate just until just before serving then break into pieces. Will keep in the fridge for 3 weeks.

Diane's (Craftyrn)
Tiger Bark
===========
1 Cup milk chocolate chips
2 Cups (12 ounces) vanilla milk chips or almond bark
2 Cups peanut butter chips
1/2 Cup chopped peanuts

Line jellyroll pan with foil. In microwave, melt 3 types of chips
separately, stirring until smooth. Pour melted peanut butter chips into
prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and
chocolate chips on top, drizzling each randomly. To marbleize, use knife to
pull through chocolate in wide curves. Refrigerate until set. Break into
squares .

Thanks everybody for the recipes. I will surely give them a try. I have to agree that I would rather trust your forum because I have found that some of the recipes given on the food network are sometimes unrealistic--at least for me--but then if there is any way to mess something up, it seems that I can do it. Barb