4 1/2 cup sugar
1 salt
1/4 lb butter
1 can lg evaporated milk
12 oz semi-sweet chocolate chips
5 hersery bars
1 pt marshmallow cream
Directions
In large bowl put in the chocolate bars (broken bits) and the
marshmellow cream. Grease a 9X13 inch cake pan with butter or
margarine. In a fairly deep pot put in the sugar , salt, milk, and
butter. Mix well put on medium heat stirring constantly until it
comes to a full boil. Let boil for 13 minutes (exactly) remove from
stove pour over chocolate bits, milk chocolate and marshmellow cream.
Beat till smooth Refridgerate for about 2 to 3 hours Cut into pieces.
keep refridgerated so it will stay moist and creamy can be frozen
will not turn white. this makes a ton of fudge also you can add
walnuts or pecans JUDY-OHIO
Servings: 1 servings
Appalachia Mountain Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
Written recipes as an idea can be found way back into history, certainly as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these old recipes were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents which described recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a very modern way of dining. Aspicius also recounts how the ancient cooks used many spices, including some that we all recognise like basil, fennel and parsley. Continuing our culinary historical journey, we find two books from the fourteenth century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that we all know today, but instead accounts of the types of food on the menus of the rich people of the period. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes led to an eruption in recipe books, most of which are kept safe in private cookery archives. When we get to the 20th century, cook books are starting to become popular due to more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Appalachia Mountain Fudge recipe.
