2 cup sugar
2 squares unsweetened chocolate
1/4 cup sweetened condensed milk
3/4 cup water
1 1/2 cup popped corn, chopped
1 tbsp butter or butter substitute
1 tsp vanilla
1/8 tsp salt
Directions
Melt chocolate in saucepan. Add sugar, milk, water, butter, and
salt. Boil to soft ball stage (234 - 238 F). Remove from fire. Add
flavoring and popped corn. Cool to room temperature. Stir until
creamy. Pour into well-buttered, shallow pan. Cut in squares. Grace
Viall Gray, Glen Ellyn, IL.
Servings: 6 servings
Chocolate Popcorn Fudge Recipe brought to you by Recipe Ideas
Categories: Appetizer; Candy; Chocolate; Dessert; Fudge
The History of Recipes
Recipes as a concept can be tracked way back into the far past, certainly as far back into recorded history as the early Egyptians, and possibly even further. In practice though, mostly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few 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 making drinkers feel `blissful`. Much later, in Roman times a roman called Apicius assembled a collection of scripts detailing recipes prepared by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Romans used a wide range of spices, including some familiar names such as basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new tastes created an explosion in recipe publications, the majority of which are kept safe in private collections. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed to lay on the most exotic banquets, and because of this cooks and their recipes were at a premium. However, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cooking books are highly popular due to higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Chocolate Popcorn Fudge recipe.
