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Is it possible to make caramel in the microwave? Candy in the microwave. Candy "Apple Pie"

It’s hard to decide whether this recipe belongs more to what: economical or fast, because it combines everything: literally a maximum of 20 minutes and only 2 ingredients - and homemade lollipops are ready! Begin?

I have indicated the exact proportions in the list of ingredients, this is the starting point. How much juice and sugar you take at once is not so important, the main thing is to maintain the ratio of 1:4, that is, 1 part juice and 4 parts sugar. Of course, the candies will be sweet (how could it be otherwise? They’re candies!). But they will not contain any dyes, preservatives, “flavoring agents,” etc.

As for which juice to choose for making candy, I’ll answer right away: absolutely any. The main requirement for juice: it must be natural. You can use freshly squeezed juice. In fact, at any time of the year there are fruits that are affordable, and it’s easy to get juice from them. But you can also take canned juice. It is only desirable that it be natural, without added sugar.

To accurately measure the ingredients, I used a kitchen scale (definitely a useful gadget!). I have a scale without a bowl, which, in my opinion, is more convenient, so I immediately squeezed the juice into the cup and added sugar. If you don’t have scales, it’s quite possible to measure, for example, with teaspoons, observing the proportions that I wrote about above.

Mix juice and sugar with a spoon. Now you need to put the syrup in the microwave. You can use any glass jar for this. But I prefer the option with a large cup. Because during the cooking process you will need to take out the container several times and shake the caramel. You will have to use some kind of oven mitt to pick up the jar, but with a cup there will be no such problem.

So, we put the cup in the microwave. We set the power to 800-900. Over time, it’s hard to decide right away. It will take about 3 minutes for the caramel to be ready. But you need to take into account the power of your microwave, sometimes it takes me 5 minutes to cook, because my microwave has a maximum power of 800. If you have 900, then set it for 2.5 - 3 minutes. During the process, remove the caramel 1-2 times and lightly shake it in the cup.

As you can see, it’s clear why I took a tall cup, because during the cooking process the caramel rises significantly. Don't be confused by the foam that forms. Once the caramel is ready, wait a couple of minutes until the foam settles.

Now you can pour the caramel into the molds. If you don’t have special molds for lollipops, then ice molds or chocolate candy packaging are perfect. I didn’t prepare my silicone molds in advance at all, I just took them out of the cabinet and poured caramel into them. In the photo the caramel looks almost black and burnt. I don’t even know why this happened, because in fact the caramel was not like that.

The lollipops harden very quickly!

What mistakes can happen when making candy? If you do not finish cooking the caramel, it will certainly harden, but will not be crispy, and will remain slightly viscous inside.

I continue the topic of “forgotten” recipes. I’m sure many will remember with pleasure the home-made “petushki” lollipops. I did them very often as a teenager. Luckily, I still have that same mold. True, it took a lot of effort to wash it and bring it into good shape. And she made the lollipops themselves almost with her eyes closed. The child was delighted!

Lollipops "Petushki"

Total cooking time: 15 minutes

Servings: 6 pieces

Ingredients:

- granulated sugar (0.5 cups);
- water (2-3 tablespoons);
- citric acid (on the tip of a knife, optional);
- vegetable oil for greasing the mold;
- chopsticks (I had skewers for kebabs).

This quantity of products is designed for one approach, taking into account the existing form for lollipops like mine. On average, you need 4 times less water than sugar. You don’t have to add acid, but it adds a slightly noticeable sourness.

So, pour granulated sugar with water. Add citric acid.

Place on low heat and cook, stirring, until caramel-colored.

Lightly grease the mold with vegetable oil and pour the syrup into it. After a couple of seconds, insert the sticks into the future lollipops and leave to cool, which will take about half an hour.

Open the mold and take out the “cockerels”.

As you can see, making lollipops at home is not difficult. And if you don’t have a mold, it doesn’t matter, you can make lollipops on a plate - just pour the syrup onto a plate greased with vegetable oil, and then use a knife (after cooling) to chop it into pieces.

By the way, slightly overcooked homemade lollipops are great for getting rid of coughs.

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15.09.2018, 06:02

Homemade sweets have at least two advantages. Firstly, you know the composition of the candies. Secondly, the taste and calorie content of the treat can be changed according to your wishes. Today we offer you recipes for sweets that you can make at home.

Candies "Catalan"

White chocolate - 100 g, butter - 20 g, hazelnuts or almonds (plus 12-14 pieces for the cores) - 100 g, sugar - 50 g, milk chocolate - 70 g.

Traditional Italian sweets. Fry the nuts in a frying pan and, leaving the best ones for the filling, grind the rest in a blender or coffee grinder. Pour sugar into a saucepan, add a little lemon juice (about a teaspoon). Stir constantly until the sugar melts and caramel is obtained (make sure that the sugar does not burn!). Add ground nuts to hot sugar and stir. Place on paper to cool. Grind the cooled nut mixture in a blender into fine crumbs. The praline is ready. Melt white chocolate with butter in a water bath. Sprinkle the praline into the chocolate-butter mixture, spoonful at a time, until the mixture becomes thick. If the mixture turns out crumbly, add chocolate. If liquid, add ground nuts. Use your hands to form 12 candies. Place a whole nut inside each one. Place in the refrigerator for a while. Traditionally, these sweets are not covered with chocolate, but simply rolled in cocoa. But the homemade recipe is sweeter. Melt milk chocolate in the microwave. “Bathe each candy in chocolate” and put it back in the refrigerator for about 15 minutes. Then you can still decorate them - make strips of white chocolate.

Homemade creamy “Cows”

Butter - 30 g, milk - 200 ml, powdered sugar - 200 g, honey - 2 tbsp. l., vegetable oil (for lubrication).

Pour milk into a saucepan, add butter, powdered sugar, honey and put on fire for about 30-35 minutes, stirring constantly. Wait until the mixture becomes thick and acquires a caramel color. Grease ice molds with vegetable oil and pour the resulting mixture into the molds, wait until the candies have cooled. Then put them in the freezer for a while, then they are very easy to remove from the mold. Store the candies in the refrigerator - they are very delicate.

Taffy "Caramel" with sour cream

Sour cream - 400 ml, sugar - 400 g, honey - 125 g.

Mix sour cream, honey and sugar, heat over low heat until boiling. Cook over low heat for 20-25 minutes, stirring with a wooden spatula. The mixture gradually changes color, thickens and becomes viscous. You can check readiness like this. Drop the caramel into cold water: if the drop is fixed and immediately hardens, it’s ready. Pour into the mold (if it is silicone, then there is no need to lubricate the mold; if it is made of another material, grease it with odorless vegetable oil). Cool, then cut into candies.

Sweets "Bird's milk"

Dark chocolate - 200 g, egg white - 3 pcs., citric acid (on the tip of a knife), sugar - 180 g, gelatin - 20 g, condensed milk - 150 g, butter - 150 g.

Beat the whites, gradually adding citric acid. Soak the gelatin and let it swell. Beat the butter, gradually adding condensed milk. Add sugar to the swollen gelatin and melt without bringing to a boil. Add the cooled gelatin to the whites and, continuing to beat slowly, add the whipped butter with condensed milk. Place the resulting mass in the mold (or place it in molds). Place in the refrigerator and wait until it hardens. Melt the chocolate and let it cool. Dip the soufflé pieces into the chocolate. Place it on foil and let it harden!

Candies “Yolks of St. Teresa”

Egg yolk - 7 pcs., sugar - 100 g + 20 g for molding, water - 80 ml, lemon juice - 20 ml, vanillin - 1/2 packet, powdered sugar - 10 g.

A popular dessert in Spanish cuisine is sweets in the form of bright yellow balls with a thick sugar crust and a delicate creamy filling. In a small, heavy-bottomed saucepan, combine water, lemon juice and granulated sugar. Bring to a boil and cook, stirring, for about 10 minutes. Remove from heat, add vanilla, stir and let cool to room temperature. Add the cooled syrup to the raw yolks, pureed through a sieve, mix well. Stirring, bring to a boil over high heat and cook for 7 minutes until a very thick consistency. Remove from heat and stir for another 5 minutes. Then put the mass in the refrigerator for a day - its surface will slightly crystallize. Using two teaspoons of the mixture, roll it between your palms sprinkled with granulated sugar to form a ball. Lightly roll in powdered sugar, shaking off excess. Arrange the balls among the candy cuffs. You can serve immediately, at room temperature, or chilled.

Sweets with liqueur

White chocolate - 1 bar, Baileys liqueur, ice tray, syringe without needle.

Break half the chocolate bar, put it in a bowl and melt it in a water bath. Using a coffee spoon, spread the melted chocolate into the cells of the ice mold in a layer of about 1-2 mm and place it in the refrigerator to harden. Then fill the frozen molds 2/3 with liqueur using a syringe without a needle. And send the form to freeze in the freezer. Then melt the second part of the bar, remove the mold and use a spoon to spread a layer of chocolate on top of the frozen liqueur in the molds. Let the last layer of chocolate harden, squeeze the candies out of the cells. And the candies with liquid liqueur filling are ready.

Sweets "Brigadeiro"

Condensed milk - 400 g, cocoa powder - 20 g, butter - 15 g, milk chocolate, white or black - to your taste - 50 g.

Chocolate truffles come from Brazil. Place condensed milk, butter and cocoa in a saucepan. Heat over low heat, stirring constantly to form a smooth and homogeneous mass. Cook until thickened. When the chocolate mass begins to easily lag behind the walls of the pan and gather into one lump, it is ready. The process will take approximately 8-10 minutes. Transfer the finished mixture to a plate and let it cool, then roll it into small cone-shaped balls, reminiscent of a truffle. Roll in grated chocolate. If you like soft candies, then simply leave them in a cool place; if you like harder ones, then place them in the refrigerator.

Sweets "Jerusalem"

Raisins (pitted) - 1-2 handfuls, dates (pitted) - 1-2 handfuls, cocoa powder (for sprinkling).

Delicious sweets that are good for the immune system. Rinse the raisins and dates and keep in a colander over steam for 4-5 minutes. Dry on a paper towel. Remove the pits from the dates and pass them through a meat grinder along with the raisins. Roll into balls about the size of a walnut and roll in cocoa. Keep in the refrigerator until hardened.

Oatmeal candies with nuts

Oat flakes - 6 tbsp. l., raisins - 1/2 cup, cashew nuts (or other) - 1/2 cup, salt - 1/8 tsp, lemon (or orange) zest - 1 tsp, coconut flakes ( optional, for sprinkling).

Place nuts, raisins and oatmeal in a blender bowl, add zest to taste. Grind everything until smooth. If it's too dry, add 1 to 2 tablespoons of water to the blender. From the resulting mass, roll into small one-bite sweets. If desired, you can roll them in coconut flakes.

Carrot candies

Carrots - 200 g, brown sugar - 70 g, orange - 1 pc., lemon - 1 pc., cardamom (ground) - 1/4 tsp, ground nuts - 2 tbsp. l., olive oil - 1 tbsp. l.

Grate the carrots on a coarse grater. Remove the zest from the lemon and orange and squeeze out the juice. Heat oil in a frying pan, add carrots. The carrots should wilt. Then add sugar and simmer over low heat until the sugar dissolves. If the carrots are sweet, the amount of sugar can be reduced. Then add orange and lemon juice, zest and cardamom. Simmer until the juice evaporates and the mass becomes viscous. Remove from heat and cool carrots. Use your hands to form small balls and roll in coconut or ground nuts.

Lollipops in the microwave

Sugar - 80 g, freshly squeezed juice - 20 g.

The main thing is to maintain a ratio of 1 to 4 - there is 4 times more sugar than liquid. Mix the juice and sugar in a microwave-safe container, such as a glass jar. Cook for 2 1/2 - 3 minutes at 900 W. Open it as you go and watch to see if the syrup burns. Using an oven mitt, you can take the jar and gently “chatter” the caramel. Of course, the container is very hot, be careful. Before pouring into molds, wait until the bubbles disappear. Pour into silicone ice molds and wait for it to harden.

Candy "Apple Pie"

Apple (small, approximately 80 g) - 1 pc., cookies (cracker) - 180 g, sour cream (20%) - 70 g, honey - 1 tbsp. l., cinnamon - 1/2 tsp, ginger - 1/6 tsp, dark chocolate (bitter) - 80 g, soy sauce (sweet) - 1 tbsp. l.

These candies truly taste like spiced apple pie. Tender, just melting in your mouth, with pieces of apples covered in dark chocolate... Peel and core the apple, cut into very small cubes. Add a spoonful of water, sprinkle with cinnamon and ginger. Microwave for 2.5 minutes at 800 W. (On the stove, adding a little more water, cook for about 5 minutes). The apples should become softer, but not turn into puree. Grind the cookies. Mix cookies, apple, honey and sour cream. Let stand at room temperature for 10-15 minutes. Make balls (they may stick to your hands, but they should hold their shape well) and put them in the refrigerator for 30 minutes. Melt the chocolate in the microwave or in a water bath, mix with soy sauce. Dip the candies into the chocolate and refrigerate for another 30 minutes. Candy can be stored in the refrigerator in a closed container for no longer than 2-3 days.

Curd pp-sweets

Low-fat cottage cheese - 100 g, banana - 1 piece, oatmeal - 5-6 tbsp. l., coconut flakes - 3 tbsp. l.

Puree the banana flakes in a blender. Let stand for 20 minutes so that the flakes swell slightly. Mix with cottage cheese rubbed through a sieve. Form the candies into balls and roll in coconut flakes. Store in the refrigerator, their shelf life is short - equal to the shelf life of cottage cheese. 212 (calories), 11 (protein), 10 (fat), 22 (carbohydrates).

PP-candies “Coffee”

Walnuts - 50 g, skimmed milk powder - 6 tbsp. l., sweetener - to taste, milk - 3 tbsp. l. instant coffee - 1 tsp.

If you are against instant coffee, you can make a very strong brewed one. Then you will need to replace the milk with it. Chop the nuts not finely so that you can feel the pieces in the candy. Combine powdered milk with coffee. Stir well. Add milk with sweetener to the dry mixture. Stir the mixture well and add nuts to it. Divide the resulting “dough” into molds and refrigerate for a day. 350 (calories), 17 (protein), 22 (fat), 23 (carbohydrates).

PP Snickers

Peeled peanuts - 100 g, skimmed milk powder - 10 tbsp. l., honey - 2 tbsp. l., chocolate - 200 g.

Fry the peanuts “until golden brown” in a dry frying pan. We also fry the milk powder, stirring with a spatula and breaking up any lumps. Readiness can be easily determined by the color - the milk powder will become a beautiful cream color. While cooling, mash it with a fork and then sift it. Mix peanuts, milk and honey with your hands and form small oval-shaped candies. We put it in the refrigerator - it’s easier to cover the cooled ones with chocolate, it hardens right before your eyes! Break the chocolate into pieces and melt in a water bath. Cool until warm and dip the peanut-honey mixtures one at a time. 400 (calories), 12 (protein), 30 (fat), 40 (carbohydrates).

Step 1: Melt the chocolate in the microwave.

Break or cut the milk chocolate into very small pieces, literally into crumbs. Add butter to it, also cut into small pieces.

Place everything in the microwave on high power 600 W on 1.5 minutes. Everything should melt thoroughly.
After you remove the chocolate from the microwave, mix it well with a whisk.

Step 2: heat the cream.

Heavy cream also needs to be heated in the microwave at a power of 600 W during 30 seconds.

Step 3: mix everything together.

Pour the cream into the melted chocolate and butter and mix everything very thoroughly to form a homogeneous thick mass. It will look delicious as is. You'll definitely want to try it.

Step 4: prepare the candies.

Using a spoon, carefully pour the thick chocolate mixture into the molds, avoiding the formation of air bubbles.

Place the candy preparations in the refrigerator for at least 3 hours. You can also put it in the freezer if you want to get results faster, but I don’t know how well that will work.
Remove the finished candies from the molds, sprinkle with cocoa powder and serve.

Step 5: Serve the candies.

You should serve sweets, of course, for dessert with tea, coffee, or whatever you usually prefer. You can present these sweets to your friends by wrapping each one beautifully. And if you are going to store them, then hide the sweets in a sealed container and put them in the refrigerator so that they do not melt. Also, do not carry them with you for a long time and do not leave them on the table in the heat.
Bon appetit!

You can make these sweets with nuts, raisins and other dried fruits, or you can put half or a whole strawberry in each mold, and then pour chocolate over the berries.

Choose good chocolate, one that will definitely melt.

Dark chocolate will also work, just add a little sugar to it or omit it if you like it more bitter.

Do you use the microwave only to defrost and reheat food? Completely in vain! Because you can cook a lot of delicious dishes in the microwave, even sweets. I suggest making quick lollipops - tasty and natural. Not only is this recipe quick, it's also economical.

How to cook candy in the microwave

Total cooking time - 0 hours 20 minutes
Active cooking time - 0 hours 15 minutes
Cost - very economical
Calorie content per 100 g - 395 kcal
Number of servings - 4 servings

Ingredients:

Juice – 20 g
Sugar - 80 g

Preparation: