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
It is actually possible to trace the history of recipes far back into history, in truth as far back into recorded history as early Egypt, and maybe even further. Interesting though that maybe, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also recounts how the chefs of Roman times used many spices, including a few you will know like thyme, rue and dill. As we move on, we find a couple of interesting cookery books which appeared in the 1300s : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that is popular today, but instead accounts of the types of meals enjoyed by the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in books on cookery, many of which are kept safe in private libraries. During the next few centuries, the powerful and rich houses tried to serve the most extravagent meals, and consequentially chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 1800s that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes to help cooks of their time. By the advent of the 20th century, cook books were increasing in popularity mostly as a result of better eduction, increased leisure time and having more disposable income. The revolution that is television gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Lang's Crunchy Peanut Butter Fudge recipe.
