1 1/2 cup sugar
1 tbsp butter
1/2 cup evaporated milk
16 large marshmallows
12 oz chocolate chips
1 cup nuts, chopped
1 tsp vanilla
Directions
Combine sugar, butter and milk in a 2-quart glass mixing bowl. Cook on
roast (70%) for 2 to 3 minutes, or until mixture begins to boil.
Remove from oven and stir well. Cook on roast for 2 to 3 minutes, or
until mixture boils and sugar is COMPLETELY dissolved. Stir in
marshmallows (10 miniture marshmallows equal 1 [ONE] large
marshmallow) and chocolate chips and beat until smooth. Fudge sets
up rapidly, so don't delay when doing this step. Stir in nuts and
vanilla and spread mixture into a 8 inch buttered baking dish. Cool.
Cut into 1 inch squares.
Dennis Spivey, Prodigy Food & Wine Board
Servings: 36 servings
Microwave Fudge (From Sear's Microwave Cookbo Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge; Microwave
The History of Recipes
Written recipes as an idea can be observed way back into ancient history, at least as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, in the main part, these old cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something we still use today. Aspicius describes how the cooks of his times used a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and dill. Moving on, we have two interesting recipe books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are not about the indian curry that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of that period. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like parsley and basil. These new herbs and spices caused a torrent in books on cooking, most of which are now in private libraries. During the following few centuries, the upper-class families of Wesstern Europe tried to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the 1900s, cooking books are starting to become popular mostly due to more people being able to read, people having increased leisure time and disposable income. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Microwave Fudge (From Sear's Microwave Cookbo recipe.
