You and your microwave can turn out these three chocolate treats in no time flat. No standing over the stove watching, no constant stirring, no thermometers.
1 of 3. Pictured n the right edge of the photo is a tower of Five-Minute Chocolate Fudge. In just a matter of minutes, you and your microwave turn out a slab of rich and luscious fudge. The fudge sets up after a few hours or overnight at room temperature; hasten the process by sticking the covered pan in the refrigerator for a couple of hours.
2 of 3. In the background of the photo above is May’s Rocky Road. Family friend May has delivered a carefully packed box of Rocky Road to my parents every Christmas for so long that both she and her candy have become traditions. When asked for a recipe, May replies with a “it’s so easy to make, you don’t need a recipe. I just throw everything together.”
Here’s how easy: line an 8-inch square pan with foil and lightly spray with a non-stick coating. In a large bowl, add 2 3/4 cups chocolate chips of your choice and microwave on high (in a 1,000 watt microwave oven) for 2 minutes to melt the chocolate chips. Stir the chips with a spatula and if the chocolate is not completely melted, further microwave in 15 second increments on high. Mix in mini-marshmallows and nuts (I used toasted walnuts – salted peanuts would also be a suitable candidate). Pour into the lined pan and level the candy the best you can. The top will be rocky, you know, that’s why it’s called Rocky Road candy.
When candy is firm, remove candy onto a cutting board lifting it out of the pan using the foil, smooth foil and cut into pieces with a sharp knife.
3 of 3. Peppermint Patties are pictured front and center. A cool peppermint filling made from powdered sugar and butter is rolled into a log shape, sliced, and then dunked into a pool of chocolate melted in the microwave. Add crushed peppermint candies to the filling for some crunch and color. The easy recipe’s below.
These chocolate candies go fast on cookie trays and make delicious hostess gifts. And they’ll think you spent hours making them…your microwave won’t tell!
Recipe: Peppermint Patties
Easy to make chocolate covered mints.
- 2 Tablespoons salted butter, very soft
- 2 1/4 cups powdered sugar
- 2 teaspoons peppermint extract or 10 drops peppermint oil
- 2 Tablespoons heavy cream
- 2 small peppermint candy canes, pulverized (optional)
- 1 cup chocolate chips (semi-sweet, milk, dark or combination)
- 1 teaspoon non-hydrogenated shortening
- Make candy: in a medium mixing bowl, cream butter with a hand mixer until light and fluffy. Add powdered sugar, peppermint flavoring and cream and mix together. The mixture will seem dry and grainy at first but keep beating on medium until the mixture becomes smooth similar to a paste. Mix in candy cane pieces if using. Shape the candy into log about 1 1/4″ in diameter and wrap with plastic wrap. If you have paper towel cardboard tube, cut it open lengthwise to encase the candy to help keep the log rounded. Refrigerate candy log until firm, about 1 hour.
- Line a large baking sheet with wax paper to place the chocolate dipped mints onto.
- Dip in melted chocolate: in a small prep dish, melt chocolate chips and shortening in the microwave for a minute on high. Stir and if chips are not completely melted, return to the microwave and heat further in 15 second increments. Mix melted chocolate and shortening well.
- Remove plastic wrap from candy log and cut the log into coins about 1/4″ thick. Drop a coin into the melted chocolate and with a fork, flip the coin over and then remove from the chocolate. With the aid of a second fork, smooth the excess chocolate from the bottom of the first fork allowing the chocolate to drip back into the melted chocolate dish. Carefully place the coated candy coin onto wax paper to dry for several hours.
Makes 35-40 mint patties. Store in an airtight tin.