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
Experts have found proof that recipes existed way back into the distant past, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, these, old cook books were just simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to academics are some tablets in the Sumerian language describing the preparation 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 wonderful and blissful. Later on, in Roman times 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, a very modern way of dining. This early Roman chef describes how the ancient Romans were skilled in the use of a wide range of spices and herbs, including some that we all recognise like thyme, rue and dill. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices like rosemary and coriander. These new culinary innovations created an increase in recipe publications, the majority of which still exist in private cookery archives. During the succeeding few centuries, the powerful families of the West competed to serve the most exotic banquets, and because of this the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe books are highly popular mostly due to higher levels of literacy, people having increased spare time and having more disposable income. Like it or not, the introduction of television brought us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Almond Raisin Fudge Sauce recipe.
