4 cup sugar
1 can milk (14 1/2 oz)
1 large package (or 2 small) chocolate chip, s
1 pt marshmallow fluff
1 tsp vanilla
1 cup chopped pecans.
Directions
(Variation on other Recipes - This is BEST!)
Mix together sugar, milk and butter. Stir constantly
and boil until the soft ball stage. Test by dropping a
drop or two of the boiling mixture into a small
container of ice cold water. If you can roll it up
into a ball without it melting, then it's soft ball
stage. Remove from heat. Add chocolate chips and stir
until melted. Add the marshmallow fluff and vanilla.
Stir until melted and blended. Add nuts. Pour into a
buttered platter or shallow glass pyrex oblong
casserole dish. Cool, then refrigerate until firm. Cut
into 1-2" squares or whatever size you want.
NOTE: It may take as long as 45 minutes of stirring
and boiling before the soft ball stage is reached. It
depends on the kind of pot (stainless steel or ?) and
range (gas or electric) as to how long it takes.
Be sure to record the time and the exact cooking pot
you used. Then all future preparations of this recipe
or any of the several marshmallow fudge recipes will
be 100% fail-proof!
Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
Servings: 1 cake
Kohl's Marshmallow Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
Written cooking instructions as a concept can be observed far back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these old cook books were just simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts are some clay tablets in Sumerian which show 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 tried it feel `wonderful`. Continuing our culinary historical journey, there are a couple of interesting books which appeared in the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that is served today, but instead descriptions of the types of meals served to the rich people of that time. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the East, including coriander, parsley, basil and rosemary. These new culinary innovations caused an explosion in manuscripts on food, some of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful families of the West competed with each other to offer the most exotic meals, and as a result the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe books are in great demand, mostly as a result of increased literacy, more leisure time and disposable income. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Kohl's Marshmallow Fudge recipe.
