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
Directions
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
and serving.
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
someone....
Servings: 6 servings
Microwave Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge; Microwave
The History of Recipes
Written cooking instructions as a concept can be traced far back into distant history, certainly as far as the ancient Egyptians, and maybe even further. In practice though, these, ancient records were just very basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts detailing recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. He also tells us how the cooks of Roman times made use of many spices and herbs, including a few that will be familiar to modern chefs such as thyme, rue and parsley. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new tastes prompted a torrent in recipe manuscripts, most of which are kept safe in private cookery archives. For the centuries that followed, the powerful families of Europe competed to lay on the most exotic banquets, and consequentially the best chefs and their recipes were greatly in demand. However, it wasn`t until the 19th century that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording popular recipes of the day. By the time we get to the 20th century, cooking books were highly popular mostly due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Microwave Fudge recipe.
