Orange Fondant

1. 1

   Microwave candy on Roast - a setting that allows sugar syrup to quickly boil and blend into a candy, yet needs little watching. Mix and cook ingredients in a buttered glass mixing bowl or 4-cup glass measure.

2. 2

   Bowl or dish must be 2 or 3 times as large as the volume of the candy ingredients so candy syrup will not boil over. Cover candy during cooking when called for in the recipe.

3. 3

   Use a glass plate or stretch plastic wrap tautly across the bowl or glass measure; pierce plastic wrap so steam escapes during cooking. There is no need to worry that candy will scorch because microwaves cook from all sides, not just the bottom.

4. 4

   Candy syrups are usually stirred once during cooking so heat is equalized and candy cooks smooth.

5. 5

   Do watch candy closely because a microwave oven cooks fast.

6. 6

   When candy is removed from oven, it should register 236u00b0 on a candy thermometer.

7. 7

   Do not put a candy thermometer into a microwave oven or it will be damaged.

No additional tips available.