1/2 cup butter
1 1/2 cup sugar
5 oz evaporated milk (1 can)
2 cup miniature marshmallows
1 pkge semisweet chocolate pieces (6, ounces)
3/4 cup macadamia nuts, chopped
1 tbsp orange-flavored liqueur
Directions
Line an 8-inch square pan with foil. Melt butter in a glass bowl on
HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes,
stirring every 3 minutes. Add marshmallows and chocolate; stir and
reheat until smooth. Stir in nuts and liqueur. Pour into prepared
pan. Chill until firm. Cut into pieces. Makes 2 pounds.
Servings: 2 servings
Macadamia-Orange Fudge (Microwave) Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit; Fudge; Microwave; Nut
The History of Recipes
Written cooking instructions as an idea can be observed way back into the far past, in truth as far back into recorded history as the Egyptians, and maybe further still. However, generally, these old recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the preparation 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. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius describes how the ancient Romans made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and parsley. As we move on, there were a couple of books which date from the 14th Century : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the curry that is popular today, but instead recipes for the types of food prepared by the chefs of the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new foods and spices created an outbreak in manuscripts on cooking, many of which are kept safe in private libraries. During the following few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most exotic meals, and because of this the best cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery books were starting to become popular mostly due to higher levels of literacy, people having more leisure time and a general increase in wealth. The arrival of television brings us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Macadamia Orange Fudge (Microwave) recipe.
