Ingredients
2 cup sugar
4 tbsp cocoa
1/4 lb butter (or margarine)
2 tsp light corn syrup
1 can evaporated milk, small water
Directions
Mix all ingredients and stir over low heat.
Cook to soft ball stage when dropped in cold water.
Beat by hand until mixture loses gloss. Chopped nuts can be added.
Pour into a greased 8 x 8-inch pan. Cut into pieces. Cool.
Good fudge! This was a recipe from the Chitty-Chitty Bang-Bang story
book read by my son, Curtis Burton, while in grade school and has
been a family favorite since 1970.
Joyce Burton, Prodigy Food & Wine Board
Servings: 1 servings
Chitty-Chitty Bang-Bang Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
Food historians have traced the existance of recipes way back into ancient history, in fact as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these old cookbooks were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian describing 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`. During Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient chefs used many different aromatic flavors, including a few you will know such as basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the East, such as basil and coriander. The introduction of these new herbs and spices prompted an eruption in publications on food, some of which still exist in private cookery archives. During the succeeding few hundred years, the rich families of Europe strove to serve the most exotic meals, and as a result cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Chitty Chitty Bang Bang Fudge recipe.
