Ingredients
3 cup sugar
2 oz unsweetend bakers choc.
1 cup evaporated milk (carnation)
1 tsp vanilla
1 tbsp margarine
2 tbsp peanut butter (optional)
Directions
Stir until liquid then over a low heat bring to a slow boil. Stir very
little while cooking. Cook until 1/2 tsp of fudge dropped in cold
water forms a soft ball. (About 7 -8 minutes). Take from stove and
add vanilla and margarine. (For Jan's add Peanut butter). Beat until
it is about the consistency of Pudding. Pour into a greased 8 x 8
pan. When it is almost firm mark your cuts. When cool finish cutting
and remove from pan. Enjoy. This recipe was used during World War
2..for sending to the US Marines fighting overseas.. It was canned
and they opened it like 'cranberry jelly' and sliced it into pieces.
Recipe from Agnes Gibbs local 'Radio Personality' 1940 Portland,
Maine Shared by Jan Cargill, Prodigy ID# VHPK03A.
Servings: 36 servings
Chocolate Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert; Fudge
The History of Recipes
Written recipes as an idea can be tracked back into history, certainly as far back into recorded history as the early Egyptians, and possibly even further than that. Having said that, mostly, these early records were just basic pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of clay tablets in the Sumerian language which recount the baking 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 wonderful and blissful. Progressing into Roman times 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the ancient chefs made use of many different aromatic flavours, including a few that will be familiar to modern cooks like bay, mint and parsley. Continuing our culinary historical journey, there are a couple of recipe books dating from the 14th Century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of food eaten by the upper classes of that period. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a surge in manuscripts on cookery, some of which are kept safe in private collections. Over the succeeding few centuries, the wealthy families of the West competed to serve the best banquets, and because of this cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe publications are highly popular due to higher levels of literacy, people having more free time and having more money. The TV revolution brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chocolate Fudge recipe.
