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 an idea can be observed far back into antiquity, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these old cookbooks were just primitive pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian which describe 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 tried it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some scripts which described recipes cooked by the Romans. In his works, he describes how the meals were split into starters, main course and afters, something we still use today. Additionally, he recounts how the early Romans were skilled in the use of many different aromatic flavors, including some familiar names such as basil, rue and parsley. Moving our culinary historical trip onwards, we find two books published in the fourteenth century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are not about the curry that is familiar to us all today, but instead accounts of the types of food on the menus of the rich people of that period. In the 15th century, people returning from the crusades brought back many new foods and spices from the East, including spices like coriander, basil and rosemary. These new herbs and spices was responsible for a torrent in manuscripts on food, many of which are kept safe in private cookery archives. When we get to the 1900s, cook books are starting to become popular as a result of increased literacy, people having increased free time and being a little richer. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chocolate Popcorn Fudge recipe.
