8 tbsp (1 stick) unsalted butter, cut up
1 cup semisweet chocolate chips (about 6, ounces)
1 cup coarsely chopped macadamia n (about, 4 ounces)
1 oz unsweetened chocolate, finely chopped
1 tsp vanilla extract
2 1/4 cup sugar
1 can 5-ounce evaporated milk
12 large marshmallows (about 3 ounces)
Directions
Butter an 8-inch-square baking pan. Line the bottom of the pan with
foil. In a large bowl, combine the butter, chocolate chips, macadamia
nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer
to a medium saucepan. Add the sugar, evaporated milk, and
marshmallows. Bring to a boil over medium heat, stirring constantly
to prevent burning. Cook, stirring constantly, until the mixture
reaches 238 degrees. Pour the hot mixture into the bowl and let stand
for 30 minutes. Stir until the mixture begins to thicken, about 1
minute. Spread evenly in the prepared pan. Let stand until completely
cooled. Cover with foil and let stand overnight to allow the flavors
to mellow. Invert the fudge and remove the foil. Reinvert and cut
into squares. Store the fudge at room temperature in an airtight
container. Makes about 2 pounds. Source: "An Edible Christmas"
cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
Servings: 1 servings
Macadamia Nut Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge; Nut
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into history, in truth as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into Roman times around 25BC a man called Apicius compiled a few scripts which described recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the Roman chefs used many different spices, including a few that will be familiar to modern chefs such as basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like parsley and basil. These new spices and herbs created an outbreak in publications on food, some of which are now in private collections. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Macadamia Nut Fudge recipe.
