Microwave Fudge with Walnuts

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In the bowl of a standing mixer fitted with the whip attachment, combine the frosting mix (dry mix), the corn syrup, and the boiling water. Beat on high speed until stiff peaks form, about 5 minutes. With the mixer still running on medium, slowly add in confectioners' sugar a little at a time; mix until just combined.

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Divinity Fudge. Step 1/3. Mix sugar, white corn syrup, water, and salt in a saucepan over low heat until sugar dissolves. Then boil to 265°F/130°C on a candy thermometer without stirring. If you don't have a candy thermometer, test the temperature by dropping a little bit of mixture into cold water - a hard, almost brittle ball should form.

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Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes. In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260° (hard-ball stage.

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directions. Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved. Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball. Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating.

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Instructions. Line a large baking sheet with parchment paper; set aside. Place marshmallow creme in a large metal or other heat safe bowl; set aside. In a medium saucepan, add the sugar, water and salt. Heat over medium high heat, stirring constantly, until mixture comes to a full rolling boil.

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Grease a 9×13-inch pan. Place margarine in a 4-quart microwave-safe dish and microwave until it melts. Mix in sugar and milk until combined. Microwave the mixture for 5 minutes on high or until it begins to boil. Stir the mixture after 3 minutes, making sure that the sides of the bowl are scraped well.

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Instructions. Place the egg whites in the bowl of a stand mixer and let come to room temperature, about 30 minutes. In a microwave safe 2-qt bowl (I used a large plastic one), combine the sugar, water, corn syrup, and salt. Microwave uncovered on high for 4 minutes; stir until sugar has dissolved.

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Prep. Line a large baking sheet with parchment paper, butter two teaspoons and let egg whites come to room temperature. In a large microwave safe glass measuring cup, combine sugar, water, corn syrup and salt. Heat until syrup has reached the hard ball stage of 260°F.

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Directions. Watch tips about this recipe. In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 255 °F on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites.

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In a mixing bowl, beat the egg whites with an electric mixer till stiff peaks form. Set aside. In a heavy saucepan, combine the two sugars, water, corn syrup, and salt and bring to a boil, stirring till the sugar dissolves. Reduce the heat to moderately low and continue cooking till the syrup reaches 255°F on a candy thermometer, or till it.

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Directions: 1. In a large microwave-safe bowl, combine the sugar, unsalted butter, milk, flour, baking powder, and salt. 2. Microwave on high for 3 minutes, stirring after each minute. 3. Add the marshmallows and stir until well combined. 4. Pour the mixture into a 9×5 inch loaf pan.

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To a saucepan over medium heat, add sugar, corn syrup, and water. Cook, stirring constantly, until a candy thermometer reaches 260°F (about 25 minutes). When the sugar mixture is close to 260°F, add egg whites to bowl of a stand mixer with the whisk attachment. Beat on high speed until stiff peaks form. With the mixer still on high speed.

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Heat the sugar, corn syrup, and water until the sugar dissolves. Bring to a boil. 2. Cook without stirring until the syrup reaches 250 degrees. 3. Beat the egg whites until stiff peaks form. Slowly pour in the hot syrup. 4. Add the vanilla until the mixture holds its shape.

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Directions. Mix sugar, corn syrup, and water together in a microwave-safe bowl. Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes. Beat egg whites in a glass or metal bowl until stiff peaks form.

Microwave Fudge with Walnuts

Directions. Combine first 3 ingredients with 3/4 C. water in 2 quart casserole. Microwave on high for 19-20 minutes or to 260° on a candy thermometer, stirring every 5 minutes. Pour hot syrup gradually over, egg whites, beating constantly at high speed until candy thickens and loses its gloss. Stir in vanilla and nuts.

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Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Remove and cool about 4 minutes.