2 cup sugar
2/3 cup milk
1/4 tsp salt
2 tbsp light corn syrup
2 tbsp margarine or butter
1/2 tsp ground cardamom
1/4 cup chopped walnuts
1/4 cup chopped pistachios
Directions
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium
heat, stirring constantly, until sugar is dissolved. Cook, stirring
occasionally, to 240F on candy thermometer or until small amount of
mixture dropped into very cold water forms soft ball that flattens
when removed from water. Remove from heat. Add margarine. Cool
mixture to 120F without stirring. (Bottom of pan will be lukewarm.)
Add cardamom. Beat vigorously and continuously until candy is thick
and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape
when dropped from spoon.) Quickly stir in nuts. Spread mixture in
buttered 9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch
squares.
Servings: 32 servings
Cardamom Fudge ( Sheer Payra) Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
Academics have found proof that recipes existed back into distant history, at least as far as early Egypt, and quite possibly further than that. In practice though, mostly, these old cook books were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient cooks used a good variety of spices, including a few that will be familiar to modern chefs like bay, mint and dill. Closer to modern times, there are two interesting books which appeared in the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that is served today, but rather recipes for the types of meals cooked for the rich people of that time. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new tastes was responsible for a surge in manuscripts on cookery, some of which still exist in private libraries. By the arrival of the 1900s, recipe publications are in high demand, mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Cardamom Fudge ( Sheer Payra) recipe.
