Sweets and Candies
Microwave ovens have a magical touch where sweet-making is concerned and it is a constant source of pleasure and surprise to discover how quick and fuss-free it is to produce the kind of confectionery one can wrap up and give as gifts, offer round at home, or sell from stalls at garden fêtes, school open days and fund-raising charity events. The main advantages are that sweets can be prepared in dishes instead of pans so there is less messy washing up, the mixtures seldom boil over, the danger of burns is reduced, and the mixtures don’t have to be watched and stirred continuously.
Walnut Chocolate Drops
Makes 24
Wonderful Christmas gifts, these are also a superb after-dinner nibble to accompany coffee.
400 g/14 oz plain (semi-sweet) chocolate (70% cocoa)
175 g/6 oz/1½ cups coarsely chopped walnuts, lightly toasted
Break up the chocolate and place in a mixing bowl. Melt, uncovered, on Defrost for about 5 minutes, allowing an extra 30 seconds if taken from the refrigerator. Stir twice, then mix in the nuts. Drop 24 heaped teaspoonfuls of the mixture on to baking trays lined with greaseproof (waxed) paper. Chill until hard. Carefully lift off the paper and store in an airtight tin in the refrigerator for up to three weeks.
Orange Nut Drops
Makes 24
Prepare as for Walnut Chocolate Drops, but stir in 10 ml/2 tsp grated orange peel with the chocolate and nuts.
Mixed Nut Chocolate Drops
Makes 24
Prepare as for Walnut Chocolate Drops, but substitute lightly toasted chopped mixed nuts for chopped walnuts on their own.
Nut Candy
Makes 450 g/1 lb
350 g/12 oz/1½ cups light soft brown sugar
150 ml/¼ pt/2/3 cup milk
50 g/2 oz/¼ cup golden (light corn) syrup
30 ml/2 tbsp butter
5 ml/1 tsp vanilla
50 g/2 oz/½ cup walnuts, coarsely chopped
Thoroughly butter a shallow round, square or oval 1 litre/1¾ pt/4½ cup dish. Place all the ingredients except the nuts in a 1.75 litre/3 pt/7½ cup dish. Cook, uncovered, on Full for 14 minutes, stirring with a wooden spoon four or five times. Remove from the microwave, then stand in the sink with enough cold water to come half-way up the outside of the dish. Leave for 8 minutes, then lift out and wipe the base and sides dry. Add the walnuts and beat the candy vigorously for several minutes until it starts to lighten in colour. (This is hard work!) Spread into the prepared dish and leave to set. Remove from the dish by lifting with a knife, then break the candy into pieces. Store in an airtight tin or jar.
Nut and Honey Candy
Makes 450 g/1 lb
Prepare as for Nut Candy, but substitute clear honey for the syrup.
Almond and Honey Candy with Orange
Makes 450 g/1 lb
Wash 50 g/2 oz/½ cup almonds in their brown skins. Toast as directed on page 205. Prepare the Nut Candy, but substitute honey for the syrup and add 5 ml/1 tsp finely grated orange peel with the other ingredients. Add the almonds before beating.
Choc-a-bloc Candy
Makes 900 g/2 lb
A cross between fudge and crisp candy, this sets quite solidly yet cuts through easily enough with a sharp knife. Only for those with a sweet tooth!
450 g/1 lb plain (semi-sweet) chocolate
50 g/2 oz/1/3 cup butter
45 ml/3 tbsp double (heavy) cream
5 ml/1 tsp vanilla essence (extract)
450 g/1 lb/22/3 cups sifted icing (confectioners’) sugar
Break up the chocolate and place in a bowl with the butter. Melt, uncovered, on Defrost for 5½–7 minutes. Stir in the cream and vanilla essence. Gradually work in the icing sugar with a wooden spoon. (This takes time and effort.) When large crumbles form, press evenly with the fingers into a buttered 25 x 18 cm/10 x 7 in shallow rectangular dish. Smooth the top with a knife dipped in and out of hot water. Score deeply into about 70 pieces and leave to set firmly before cutting up. Store in a cool place.
Mocha Choc-a-bloc Candy
Makes 900 g/2 lb
Prepare as for Choc-a-bloc Candy, but add 20 ml/4 tsp instant coffee powder or granules to the chocolate and butter before melting.
Decorated Choc-a-bloc Candy
Makes 900 g/2 lb
Prepare as for Choc-a-bloc Candy, but score the fudge into pieces while still in its tin and press a toasted hazelnut into each piece.
Marshmallow Ginger Fudge
Makes 350 g/12 oz
Fast and foolproof.
50 g/2 oz/¼ cup butter
50 g/2 oz/¼ cup light soft brown sugar
30 ml/2 tbsp milk
100 g/3½ oz marshmallows
100 g/3½ oz icing (confectioners’) sugar, sifted
50 g/2 oz preserved ginger, chopped
Put the butter in a 1.75 litre/3 pt/7½ cup dish with the sugar and milk. Melt, uncovered, on Defrost for 4 minutes, stirring twice. Cook on Full for a further 4 minutes, stirring twice. Mix in the marshmallows and cook, uncovered, on Full for 30 seconds. Stir round and continue to cook for a further 30 seconds. Work in the icing sugar with a wooden spoon. Stir briskly, then add the ginger. Spread into a buttered 1 litre/1¾ pt/4¼ cup dish. When cold, cover and chill for 2–3 hours until set. Cut into pieces and store in an airtight container.
Marshmallow Raisin Fudge
Makes 350 g/12 oz
Prepare as for Marshmallow Ginger Fudge, but substitute 50 g/2 oz/1/3 cup raisins for the chopped ginger.
Marshmallow Nut Fudge
Makes 350 g/12 oz
Prepare as for Marshmallow Ginger Fudge, but add 50 g/2 oz/½ cup chopped nuts.
Chocolate Truffles
Makes 15
100 g/3½ oz plain (semi-sweet) chocolate
50 g/2 oz/¼ cup butter
50 g/2 oz/1/3 cup icing (confectioners’) sugar, sifted
30 ml/2 tbsp ground almonds
5 ml/1 tsp vanilla essence (extract)
Cocoa (unsweetened chocolate) powder
Break up the chocolate and put into a bowl with the butter. Melt, uncovered, on Defrost for 5–5½ minutes. Mix in the icing sugar with a wooden spoon, then stir in the almonds and vanilla. Transfer to a shallow dish, cover and chill until firm but not hard. Roll into 15 balls, toss in cocoa powder and drop into paper sweet cases (candy cups).
Coffee Truffles
Makes 15
Prepare as for Chocolate Truffles, but add 15 ml/1 tbsp instant coffee powder or granules to the chocolate and butter before melting. Omit the vanilla essence (extract).
Sherry or Rum Truffles
Makes 15
Prepare as for Chocolate Truffles, but substitute 5 ml/1 tsp sherry or rum for the vanilla essence (extract).
Orange Truffles
Makes 15
Prepare as for Chocolate Truffles, but add 5 ml/1 tsp finely grated orange peel to the chocolate and butter before melting. Omit the vanilla essence (extract).
Petit Fours with Cherries
Makes 12
100 g/3½ oz plain (semi-sweet) chocolate
50 g/2 oz/½ cup plain digestive biscuit (Graham cracker) crumbs
6 assorted colour glacé (candied) cherries, halved
Break the chocolate into a bowl. Melt, uncovered, on Defrost for 3–3½ minutes. Stir in the biscuit crumbs, then spoon equally into 12 paper sweet cases (candy cups). Top each with a cherry half and allow to set for at least an hour in the refrigerator.
Peppermint Fondants
Makes 550 g/1¼ lb
50 g/2 oz/¼ cup unsalted (sweet) butter
30 ml/2 tbsp milk
5 ml/1 tsp peppermint essence (extract)
450 g/1 lb/22/3 cups icing (confectioners’) sugar, sifted, plus extra for dusting
Put the butter, milk and peppermint essence in a 1.75 litre/3 pt/7½ cup bowl. Heat, uncovered, on Defrost for 3 minutes. Work in the measured icing sugar. Knead until smooth, then turn out on to a surface dusted with icing sugar. Roll out fairly thinly. Cut into 30 rounds with a 2.5 cm/1 in cutter. Leave for 2–3 hours to dry out, then transfer to paper sweet cases (candy cups).
Chocolate Peppermint Fondants
Makes 550 g/1¼ lb
Prepare as for Peppermint Fondants, but after the fondants have dried out, brush the tops with melted milk or plain (semi-sweet) chocolate and leave until set before putting into cases.
Coffee Fondants
Makes 550 g/1¼ lb
Prepare as for Peppermint Fondants, but substitute 20 ml/4 tsp instant coffee powder or granules for the peppermint. Decorate each with a piece of walnut or pecan nut.
Rose Fondants
Makes 550 g/1¼ lb
Prepare as for Peppermint Fondants, but substitute 5 ml/1 tsp rose essence (extract) for the peppermint essence. Decorate each with a crystallised (candied) rose petal.
Fruit Fondants
Makes 550 g/1¼ lb
Prepare as for Peppermint Fondants, but substitute any other fruit essence (extract), such as lemon or orange, for the peppermint essence.