3 cup sugar
1 tbsp light corn syrup
1 cup milk
1 package (8-oz.) shredded coconut
Directions
Place all ingredients in a 2-quart saucepan. Cook, stirring
occasionally, to 237 degrees F. Cool in the pan or pour out on a
marble slab to cool. When warm, beat in pan or work with spatula on
slab until candy turns dull and creamy. Spread in an 8-inch square
pan. Cut into squares. Makes about 49 pieces.
Servings: 12 servings
Coconut Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit; Fudge
The History of Recipes
We are able to follow the history of written recipes way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the Roman cooks were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as coriander, parsley, and basil. These new spices and herbs prompted a surge in publications on food, some of which are kept safe in private cookery archives. The arrival of television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Coconut Fudge recipe.
