With the Xmas season approaching, home made sweeties can be a lovely gift to make together for friends and family. Using the microwave is often easier to handle safely than a hot stove top when dealing with molten sugar. Here are some recipes to get you started, the coconut ice & peppermint creams require no cooking at all, so is perfect if there are toddlers who would like to get involved, while perhaps an older child operates the microwave.
This is my version of Scottish "Tablet "which is a "crumbly fudge "
450g (1 lb) caster sugar
125g (4 1/2 oz) unsalted butter
170g (6 oz) EVAPORATED milk .
NOTE not CONDENSED MILK ...
( USE THE BIGGEST BOWL YOU CAN GET IN THE MICROWAVE ..TO WILL NOT BELIEVE THE MESS IF IT OVER BOILS lol )
Prep:5min › Cook:12min › :2hr setting
Pour all the ingredients into a LARGE microwavable bowl (as the mixture cooks it expands) and beat well.
Place in the microwave on high for 12 minutes. ( I keep checking and beating ) every minute or so ,,, but at very least ) do .3, 6 and 9 minutes take the mixture out of the microwave and beat well.
Keep an eye on the mixture as it may boil over the top of the bowl and can be time consuming to clean! MOTTO. ... WATCH IT AND BEAT IT .....
After 12 minutes take the mixture out of the microwave and beat well for a few minutes until the mixture starts to crystallise. (I tend to use an electric whisk) .
Pour into a well buttered tray ( I always use non stick WELL BUTTERED ) and leave to set. It is a good idea to mark out your portions when the tablet is setting for ease of extracting from the tin!
Leave to set for a few hours in the fridge ...
To get out of tin ,.l ...I put a large bread board over my tray and flip
over ...
BASIC FUDGE RECIPE
450g plain chocolate
1 (397g) tin condensed sweetened milk
2 teaspoons vanilla extract
180g chopped walnuts
Method
Prep:15min › Cook:3min ›
Line a 20cm (8 in) square dish with aluminium foil or non stick parchment
Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring at short intervals until chocolate is soft, 2 to 3 minutes. Remove from microwave and stir until completely smooth.
Stir in vanilla and walnuts. Spread in prepared dish.
Refrigerate 2 hours, until firm. Cut into square ...
THIS WILL KEEP FOR QUITE A WHILE BUT NOT WRAPPED IF IN A FRIDGE ..JUST IN COOL PLACE
Orange Pecan
380g (13 oz) chocolate chips or chocolate drops
1 (397g) tin Nestlé Condensed Full Cream Sweetened Milk
60g (2 oz) chopped pecans
1 dessertspoon grated orange zest
Prep:10min › Cook:10min › 2hr chilling
Line a 20x20cm (8x8 in) square tin with baking parchment
Melt chocolate with condensed milk in a bowl in the microwave. ..WATCH AND STIR ...
Stir until smooth and slightly cooled
Stir in pecans and grated orange zest.
Pour chocolate mixture into prepared pan.
Chill 2 hours, or until firm, and cut into squares.
If doing as present ..sprinkle with cocoa powder and strips orange zest ..
ROCKY ROAD AND OTHERS
....
USE ANY CHOCOLATE YOU LIKE - WHITE ..CHOC CHIPS MILK PLAIN ..IT DOES NOT MATTER ...COOKING CHOCOLATE IS BEST THOUGH ..
Fudge
350g cooking chocolate
1 (397g) tin condensed sweetened milk
2 tablespoons butter
Prep:5min › Cook:4min ›
:3hr chilling ›
To make the fudge: First, break up the cooking chocolate into a large microwave safe bowl, then pour over the condensed milk and add the butter.
Zap in the microwave on 60% power for 3 minutes in 1 minute blasts ... (IF YOU CANNOT ADJUST POWER . DONT WORRY ..BUT KEEP CHECKING AND STIRRING HARD ,,CHOCOLATE WILL BURN IN MICRO )
let cool for a bit ..... then add
FOR THE ROCKY ROAD
150g mixed nuts, chopped
100g marshmallows
1 small bar Turkish Delight, chopped
50g glace cherries,
To make the rocky road: Once the chocolate mix has come out of the microwave and has been stirred, add the nuts, marshmallows, Turkish Delight and cherries
Stir to combine and the pour into a greased tin. Place in fridge to set for a minimum of 3 hours.
DONT FORGET IT YOU WRAP IT IN CELLOPHANE DONT KEEP IN IN FRIDGE
VARIATIONS .... REMEMBER MAKE FUDGE FIRST ..THEN AS IT STARTS TO COOL STIR IN YOUR ADDITIONS
for example
ADD ANY NUTS - DRIED FRUIT
SULTANAS SOAKED IN BRANDY .. GLACÉ CHERRIES ..
SMALL WHITE CHOC CHIPS ( USE WHITE COOKING CHOCOLATE FOR THE FUDGE ) .(.MAKE SURE FUDGE IS COOL ..AND THEN JUST PUSH IN AND LEAVE A FEW SHOWING) .
You can buy all the Jane Asher .. CHOC chips and fancies in POUNDLAND NOW ..
Coconut Ice Recipe. NO COOK
Ingredients:
340g desiccated coconut
340g icing sugar
400g tin of condensed milk
Optional food colouring
How To Make Coconut Ice
1. Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is all combined.
2. Divide the mixture into two (add optional food colourings to each) and spread into an 8inch square tin giving two coloured layers and allow to set overnight
3. Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.
MICROWAVE LEMON CURD
150 grams Caster Sugar ....( use can use granulated but make sure all dissolved
50 grams of butter ....( real butter not butter spreads )
Juice of 2 lemons ... ( so about 3 ozs of lemon juice )
And all the zest from the 2 lemons ,, ( this makes it really lemony)
2 large eggs ...Beaten very well
Place in large bowl in microwave ..for about 3 minutes ...BUT open and stir
all the way thru .,IT GETS HOT ...make sure all sugar has dissolved
Whilst hot .quickly add the two eggs ..AND BEAT hard ..really BEAT . Together
quickly back in to microwave for 2 to 3 minutes or less .... BEATING every 30 seconds
It will thicken up ..and when you stir and it leave trails ..
.( you can see the swirls where you have stirred ).
Microwave for 30 seconds more ..LEAVE TO COOL
Put in clean jam jars ...
Peppermint Creams NO COOK ...
Ingredients
Makes: 35 sweets
1 egg white
340g (12oz) icing sugar
a few drops peppermint extract
a few drops food
Method
Prep:20min › 1day chilling ›
Line a baking sheet with greaseproof paper.
Whisk the egg white lightly in a bowl until frothy but not stiff.
Sift the icing sugar into the bowl and stir it into the egg white with a wooden spoon until the mixture is stiff.
Knead in the peppermint essence. And the food colouring if required.
Roll the mixture into balls and put on a baking sheet. Use a fork to flatten them. If the fork sticks to them, then dip the fork in icing sugar before pressing down.
Refrigerate for 24 hours.
Other ideas
Instead of peppermint, you can use orange essence, lemon juice or strawberry essence.
Other ideas
Once set, if you like, you can melt 55g (2oz) chocolate in a bowl over a pan of simmering water. Dip the peppermint creams in.