Amana RW635T, RL635T, RBG635T manual Candy Cooking Guidelines, Coconut N Cherry Fudge

Candy Cooking Guidelines

1.Candy becomes very hot during cooking. Select a cooking utensil which will withstand hot temperatures. Select a utensil which is large enough to hold the candy during cooking to avoid boil-overs. Use the recommended utensil in the recipe. Generally, candy is cooked uncovered for easy stirring.

2.If a candy thermometer is used when preparing candies, do not leave thermometer in candy while the microwave oven is operating, unless the thermometer is especially designed for microwave oven use.

3.In this cooking guide, candies are described as being completely done when the following stages are reached:

Soft Ball: Candy syrup, when dropped into very cold water, forms a soft ball which flattens on removal from water.

Firm Ball: Candy syrup, when dropped into very cold water, forms a firm ball which does not flatten on removal from water.

Hard Ball: Candy syrup, when dropped into very cold water, forms a hard ball which is hard enough to hold its shape, yet elastic.

Soft Crack: Candy syrup when dropped into very cold water, separates into threads which are hard but not brittle.

Hard crack: Candy syrup when dropped into very cold water, separates into threads which are hard and brittle.

4.Since candies do become quite hot during cooking, be careful when removing them from the microwave oven. Keep pot holders handy.

Peanut Brittle Yield: About 2 lbs.

2 cups sugar

1 cup light corn syrup 1/3 cup water

1 (16 oz.) pkg. salted peanuts

4 tablespoons butter or margarine

2 teaspoons baking soda

Coconut 'N' Cherry Fudge

Yield: 25 pieces

1 2/3 cups sugar

2/3 cup evaporated milk 1/2 cup butter

2 cups miniature marshmallows

11/2 cups semi-sweet chocolate morsels

1teaspoon vanilla 1/2 cup flake coconut 1/2 cup chopped nuts

1/3 cup chopped maraschino cherries

1.Grease 2, 15 1/2 x 12-inch baking sheets.

2.Place sugar, corn syrup, and water in 3-quart casserole. Cook on full power for 6 to 9 minutes, or until soft ball stage is reached.* Stir occasionally during cooking time.

3.Stir in peanuts. Cook on full power for 7 to 11 minutes, or until hard crack stage is reached.*

4.Stir in butter and baking soda. Pour half of candy onto each sheet, spreading to 1/4-inch thickness. Cool. Break into pieces. Micro-tip:

*The soft ball and hard crack stages are described in "Candy Cooking Guidelines."

1.Combine sugar, evaporated milk, and butter in

3-quart casserole. Cook on full power for 6 to 9 minutes, or until soft ball stage is reached.* Stir mixture 3 times during cooking time.

2.Beat in marshmallows, chocolate morsels, and vanilla with wire whisk, until mixture is smooth and creamy. Stir in coconut, nuts, and cherries. Pour into greased, 8 x 8 x 2-inch dish. Micro-tip: *The soft ball stage is described in "Candy Cooking Guidelines."

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