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
Academics have proved the existance of recipes far back into antiquity, in fact as far back as early Egypt, and quite possibly further than that. Having said that, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius tells us how the Roman chefs made use of many different spices, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Moving on, we find two interesting cookery books which were published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the spicy food that is popular today, but instead accounts of the types of meals eaten by the nobility of the period. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, such as parsley and basil. The introduction of these new herbs and spices caused a surge in books on cooking, many of which are kept safe in private cookery archives. During the following few centuries, the families of Europe tried to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cookbooks were increasing in popularity as a result of more people being able to read, people having more free time and having more disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Microwave Fudge (From Sear's Microwave Cookbo recipe.
