Ingredients
1 lb powdered sugar
1/2 cup cocoa
1/4 tsp salt
1/4 cup milk
1 tbsp vanilla extract
1/2 cup butter
1 cup nuts, chopped
Directions
In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla
together until partially blended (it will be too stiff to blend
thoroughly). Put butter over top in center of dish. Microwave at
high for 2 minutes, or until smooth. If all butter has not melted in
cooking, it will as mixture is stirred. Blend in nuts. Pour into a
lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to
30 minutes in freezer. Cut into squares. Makes about 36 squares.
Servings: 36 servings
2-Minute Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
Historians have proved the existance of recipes far back into distant history, at least as far as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to academics is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During Roman times around 25BC a roman called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were separated into appetizers, entrees and afters, a very modern way of dining. He also describes how the ancient Romans were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks like basil, fennel and dill. As our culinary historical trip moves on a few more years we find two interesting books dating from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that we all know today, but rather descriptions of the types of meals on the menus of the rich people of that time. In the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cooking, such as coriander, basil and rosemary. These new foods and tastes led to an outbreak in manuscripts on cooking, most of which still exist in academic collections. During the succeeding few hundred years, the powerful and rich competed with each other to serve up the most exotic banquets, and as a consequence, cooks and their recipes were at a premium. However, it was during the 1800s that formal cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookbooks are in high demand, mostly due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this 2 Minute Fudge recipe.
