Re: Fantasy Fudge in the microwave

On Wed 26 Nov 2008 06:33:45a, Jean B. told us...

Wayne Boatwright wrote:
On Wed 26 Nov 2008 06:05:25a, Jean B. told us...

Wayne Boatwright wrote:
On Wed 26 Nov 2008 05:13:24a, Jean B. told us...

Wayne Boatwright wrote:
On Tue 25 Nov 2008 08:59:00p, told us...

On Wed, 26 Nov 2008 03:17:06 GMT, Wayne Boatwright
<wayneboatwright@xxxxxxxxxxx> wrote:

On Tue 25 Nov 2008 08:08:12p, told us...

I've got the old recipe for making Fantasy Fudge (you know the
one, with the marshamallow cream and chocolate chips, sugar,
butter and evaporated milk) in the microwave. However, it's
geared towards a
1000
watt microwave.

I'm visiting my sister who has a 1200 watt microwave. I tried
making
a
batch of fudge and badly overcooked it. It was awful. Not at all
salvageable.

I'm going to try again. My question is - do I nuke it on full
power but shorten the cooking times by about 15%, or nuke it for
the full time, but set it at 85% power?

Cathy

Can you set it at 85% power? Both of my microwaves can be set
only at
10%
increments. I?d go for the same or very slightly longer time at
80%. Higher power may still scorch the chocolate.
I think I can - it's a pretty new microwave with every bell and
whistle available. The thing will even do the dishes!

But you make a very good point about scorching the chocolate. I
will go with 85% (or 80%) at the full time.

Thank you!
Cathy

You?re welcome. Good luck! FWIW, one of my microwaves has an
output of 1350 watts. I?m constantly having to adjust power levels
for specific recipes.

As an example, I have a microwave recipe for peanut brittle that
was published when microwaves topped out at 800 watts. I always
have to calculate down on the power to prevent the brittle and the
nuts from scorching.

Hmmmm. It would be helpful if we could find charts for such
conversions, since almost all of us have higher-powered microwaves
now.

I just divide the wattage the recipe was developed for by the actual
wattage of the oven I?m using, which will give you the percentage of
difference. For example, a recipe for an 800 watt oven being cooked
in a 1350 watt oven would require roughly 60% power. (This is based
on cooking at full power.) If the recipe requires cooking at, say,
80% power at 800 watts, you would first calculate the number of watts
of that 80%. In this case it would be 640 watts. Then perform the
first calculation. In this case 80% power at 800 watts would equate
to roughly 50% power in a 1350 watt oven. Being ?off? by 2-3% will
not make that much difference.

Oh sure. That's about what I do--not hard even for a mathphobic.
But I'd love charts.


There?s no doubt a chart or a microwave wattage calculator would be a
huge advantage. Of course, it probably wouldn?t be too hard to create
a spread*** with these equivalents in it, based on your individual
oven. Or an Access program which will prompt for entries and up pops
the answer. Gotta think about that. :)

I am thinking ahead too though. Every time one gets an oven, the
power is different. It also inconceivable that one might get one
with lower power. It's kind-of a pain. Hmm. Perhaps a hint to
all of us might be to at least jot down the power level and time
that one has had success with for future reference.


I generally do that with recipes that I don?t use much, although I have to
admit that I use the m/w primarily for quickly bringing something to temp
or reheating. I?ve memorized % settings and times for many items that I
routinely use it for.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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