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Candy is dandy in your microwave oven. Remember to microwave on MED. HIGH (Roast) so sugar syrup boils, sugar dissolves and blends into candy. Use containers 2 to 3 times larger than quantity to prevent boil-overs and cover candy and snacks when specified. Use a glass plate or stretch plastic wrap tightly across bowl so steam escapes during cooking. Stir candy during cooking so heat is equalized and candy cooks smooth. WATCH CANDY CLOSELY because a microwave oven cooks fast. Check with a candy thermometer (Remove candy from oven first unless using a microwave candy thermometer.)

Ingredients:

• 2 cups granulated sugar
• 1/2 cup cold water
• 1 teaspoon vinegar
• 1 egg white
• 1/2 teaspoon vanilla
• 1/2 cup chopped nuts
• Candied Cherries (optional)

Directions:

1. Combine sugar, water and vinegar in a buttered 4-cup glass measure; cover with plastic wrap.
2. Microwave 12 to 17 minutes on MED. HIGH (Roast) or until candy forms a firm ball in cold water (240°F.).
3. Meanwhile, beat egg white in medium mixer bowl until stiff peaks form.
4. Pour candy syrup in thin stream into egg white, beating constantly with mixer. Add vanilla; beat until mixture is stiff.
5. Fold in nuts. If you want extra color, add 1/4 cup chopped candied cherries.
6. Drop mixture by teaspoonfuls onto wax paper; cool.
   Approximately 30 Candy Pieces