1 1/2 cup sugar
12 oz evaporated milk
1/4 cup butter or margarine
2 cup miniature marshmallows
12 oz chocolate chips (2 cups)
1 tsp vanilla
1 cup chopped nuts (optional)
Directions
Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe
bowl. Cover loosely with wax paper. Microcook on high 4 minutes.
Uncover, Microcook 10 minutes more, stirring every 3 minutes.
Continue cooking, stirring every 2 minutes, until candy thermometer
reads 234 to 240 degrees. (soft ball stage). Stir in marshmallows and
chocolate chips and nuts if using. Stir vigorously until creamy and
slightly glossy.
Spread in a buttered 11x7 pan. Refrigerate 2 hours or until set.
From the recipe files of Sheila Exner - September 1991
Servings: 1 servings
Microwave Creamy Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge; Microwave
The History of Recipes
Recipes as a concept can be tracked far back into the far past, in truth as far back into recorded history as the early Egyptians, and possibly even further. In practice though, sadly, these old records were just very basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of 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 having made those who drank it feel wonderful. Continuing our culinary historical journey, we find two interesting cookery books from the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is familiar to us all today, but instead recipes for the types of food on the menus of the rich people of that time. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, such as rosemary and coriander. These new culinary innovations led to an increase in manuscripts on cooking, most of which are now in private libraries. Over the succeeding few hundred years, the powerful and rich tried to lay on the best banquets, and because of this cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes of the day. When we get to the twentieth century, cookbooks are increasing in popularity due to higher levels of literacy, more free time and being a little richer. The TV revolution gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Microwave Creamy Fudge recipe.
