Lang's Crunchy Peanut Butter Fudge Recipe

Ingredients

2 lb sugar, powdered
1/4 lb butter
1 can evaporated milk
1 each jar of marshmallow cream
1 each jar of crunchy peanut butter


Directions

Combine sugar, butter and milk in a large, heavy pot. Bring to a boil
stirring constantly. Be very careful not to burn!!! Cook until
mixture forms a firm ball when tested in cold water. About 15 minutes
of boiling. Remove from heat and add the marshmallow cream and the
peanut butter and mix thoroughly. Turn into a 9x12 buttered pan and
allow to partially set. cut into serving size pieces and allow to
fully set. This is the original recipe. Adding an extra jar of
peanut butter still makes an excellent fudge which is more peanut
buttery and less sweet.


Servings: 12 servings

 

 

Lang's Crunchy Peanut Butter Fudge Recipe brought to you by Recipe Ideas


Categories: Candy; Fudge


The History of Recipes

Historians have proved the existance of recipes back into ancient history, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.

Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in ancient 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 people feel `wonderful`.

During Roman times around 25BC a man called Apicius created some documents detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also recounts how the ancient Romans used a good variety of herbs and spices, including a few that are still present in modern kitchens like bay, rue and asafoetida.

As our culinary historical trip moves on a few more years we have a couple of recipe books dating from the fourteenth century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of those days.

In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices created an outbreak in recipe publications, the majority of which are kept safe in private cookery archives.

During the succeeding few hundred years, the rich families of the West competed to serve up the most exotic banquets, and as a result the best chefs and their recipes were highly sought after. Even so, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day.

By the arrival of the 1900s, cooking publications were highly popular mostly due to increased literacy, people having increased spare time and being a little richer.

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