1 lb confectioners' sugar
1/2 cup cocoa
1/4 cup milk
1/4 lb butter or margarine
1 tsp vanilla
1/2 cup chopped nuts
1. Lightly grease an 8-inch square dish. Set aside.
2. Place confectioners' sugar and cocoa in a medium-sized,
heat-resistant, non-metallic mixing bowl. Stir to combine.
3. Add milk and butter to sugar-cocoa mixture. DO NOT STIR (I was
told to make a little well in the sugar stuff and then putting the
butter and milk in the well, and I'm surprised to find it doesn't say
that in the recipe...)
4. Heat, uncovered, on FULL POWER 2 minutes.
5. After cooking, stir just to combine ingredients.
6. Add vanilla and nuts. Stir until blended.
7. Pour into prepared dish and refrigerate for 1 hour before cutting
Valerie's Note: Serve fudge squares with a big bowl of hot buttered
popcorn, turn on a good movie and nestle in with that special
Servings: 6 servings
Microwave Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge; Microwave
The History of Recipes
Historians have proved the existence of recipes way back into distant history, in fact as far back as early Egypt, and maybe further still. Interesting though that is, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to food historians are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`.
As our culinary historical trip moves to more modern times there were some interesting books which appeared in the 14th Century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of meals prepared by the cooks of the rich people of the time.
In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the East, including coriander, parsley, basil and rosemary. These new foods and tastes led to a torrent in books on cookery, most of which are now in private collections.
Over the next few centuries, the upper-class families of the West strove to offer the most extravagent meals, and as a result the best cooks and their collection of recipes could command a high salary. However, it was during the nineteenth century that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and recording recipes that were common in the better off homes of the day.
By the arrival of the twentieth century, cookery publications were greatly in demand mostly as a result of increased literacy, people having more leisure time and having more money to spend.
The introduction of television brings us TV chefs and the demand for the accompanying recipe books.
Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes such as those found on our web site.
We hope you enjoy this Microwave Fudge recipe.