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
A 2-Minute Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
Academics have proved the existence of recipes back into history, in truth as far back as pharonic Egypt, and maybe further still. In practice though, mostly, these early records were just simple pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like bay, rue and asafoetida. As our culinary historical trip moves to more modern times there are two interesting recipe books which were published in the 14th Century - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that is popular today, but rather accounts of the types of food on the tables of the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy land, including coriander, basil and rosemary. The introduction of these new tastes caused an explosion in books on cookery, many of which still exist in private cookery archives. Over the next few centuries, the wealthy families of Wesstern Europe tried to offer the most extravagent meals, and consequentially the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, recipe publications are starting to become popular mostly as a result of better eduction, people having more spare time and a general increase in wealth. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this A 2 Minute Fudge recipe.
