EASY ROCKY ROAD FUDGE
2 cups semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla 3 cups miniature marshmallows
1½ cups chopped pecans
In a glass bowl in microwave on defrost, heat chips and condensed milk for 1 minute. Stir, and continue to heat in 15 second intervals until melted. Stir in vanilla. Fold in marshmallows and nuts. Press mixture into a 9×13-inch pan that is lined with foil and sprayed with nonstick cooking oil spray. Refrigerate until hardened. To serve, lift and remove foil and cut into 2-inch squares. Yield: 24 pieces
MICROWAVE PRALINES
½ pint whipping cream
1 pound light brown sugar
2 tablespoons margarine
2 cups pecan halves
Microwave whipping cream and brown sugar in a microwave-safe bowl on high for 13 minutes. Add margarine and pecans. Stir until no longer shiny. Drop on foil in bite-size pieces. If mixture become hard, stir in additional cream.
MICROWAVE ENGLISH TOFFEE
¾ cup chopped almonds, divided 1 stick butter
1 cup sugar
1 teaspoon salt
¼ cup water
3 (41-gram) Hershey’s chocolate bars with almonds, broken into small pieces
Sprinkle ½ cup chopped almonds on greased foil-lined baking sheet with sides. In greased 2-quart microwave-safe glass bowl, place butter, sugar, salt, and water. Microwave for 11 minutes on high. Carefully pour hot mixture over almonds on baking sheet. Sprinkle with chocolate bar pieces. Let stand for 2 minutes; smooth chocolate, and sprinkle with remaining almonds. Cool, and break into bite-size pieces. Yield: about 3 dozen pieces
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