1/4 cup unsalted butter
2 oz unsweetened chocolate
1/4 cup unsweetened cocoa powder
3/4 cup sugar
2/3 cup whipping cream
1 pinch salt
1 tsp vanilla extract
1/2 cup raisins -- coarsely chopped
1/4 cup chopped or slivered almonds
1 toasted
Directions
In a heavy small saucepan, melt butter and chocolate over low heat.
Stir in cocoa, sugar, cream, and salt. Bring slowly to a boil. Remove
from heat and add vanilla, raisins, and almonds. Serve warm or at
room temperature.
Makes about 1-1/2 cups.
Recipe By : the California Culinary Academy
From: Ladies Home Journal- August 1991
Servings: 6 servings
Almond-Raisin-Fudge Sauce Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit; Fudge; Nut; Sauce
The History of Recipes
We are able to track the history of written recipes back into the distant past, at least as far as ancient Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a series of tablets in 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. As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by wealthy roman citizens. He recounts how the meals were split into appetizers, entrees and afters, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times used many aromatic flavours, including many that are still in use today such as basil, rue and parsley. During the following few hundred years, the powerful families of Wesstern Europe competed with each other to serve up the most exotic meals, and because of this the best chefs and their recipes became highly prized. Even so, it was during the 1800s that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, recipe publications were in high demand, mostly due to higher levels of literacy, people having increased spare time and disposable income. The revolution that is television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Almond Raisin Fudge Sauce recipe.
