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
It is actually possible to trace the history of recipes back into the far past, in fact as far as the ancient Egyptians, and maybe further still. In practice though, generally, these old recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of clay tablets in Sumerian describing 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 anyone who drank it feel `blissful`.
As we move into Roman times 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius tells us how the ancient Romans were skilled in the use of a wide range of spices, including a few you will know for example bay, fennel and dill.
Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new culinary innovations created an outbreak in manuscripts on food, most of which are now in private libraries.
During the next few centuries, the rich families of Wesstern Europe strove to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes of the day.
By the advent of the 20th century, cooking publications are starting to become popular mostly due to more people being able to read, people having more leisure time and having more disposable income.
We hope you enjoy this Microwave Fudge recipe.