Ingredients
2 1/4 cup sugar
1/2 cup light corn syrup
2 cup heavy cream, or non-dairy
1 liquid coffee cream
1 lb semisweet chocolate,
1 melted (about 3 1/2 cups)
2 cup marshmallow creme
1 cup water fondant
1 tsp vanilla
2 cup english or black walnuts
Directions
This is especially good with black walnuts- giving an old-fashioned
flavor to the fudge. Combine sugar, corn syrup, and heavy cream and
cook to 244 degrees F. Remove from heat and add semisweet chocolate,
marshmallow, Fondant, and vanilla. Beat by hand or in a mixer until
thick and creamy. Add walnuts. Spread in a 9x13-inch pan. Cut into
squares when mixture holds its shape. Makes about 80 pieces.
Servings: 20 servings
Chocolate Walnut Creams Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut
The History of Recipes
It is possible to trace the history of written recipes far back into history, in fact as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that maybe, these, ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of ancient tablets in ancient Sumerian which show 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 anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also informs us how the Roman chefs made use of many different aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and dill. As our culinary historical trip moves to more modern times there were two recipe books which were published in the 1300s ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are not about the indian food that appears on menues today, but instead recipes for the types of meals on the menues of the rich people of the period. In the 15th century, people returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as parsley and basil. These new foods and spices created an increase in recipe manuscripts, some of which are kept safe in private collections. By the arrival of the twentieth century, cookery books are in great demand, mostly as a result of higher levels of literacy, more spare time and having more disposable income. The introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chocolate Walnut Creams recipe.
