Ingredients
2 cup sugar
2/3 cup heavy cream
1 cup milk
1/4 cup light corn syrup
1/4 tsp salt
1 tsp vanilla
2 1/2 oz semisweet chocolate pieces, chopped
Directions
Combine the sugar, cream, milk, corn syrup and salt in a heavy, large
saucepan. Bring slowly to boiling, stirring constantly, until the
sugar dissolves. boil gently, stirring occasionally, until mixture
reaches 238F on the candy thermometer or soft ball stage. Remove from
heat. Cool for 5 minutes. Add the vanilla. Beat in vigorously until
the mixture begins to thicken and lose its glossy look, about 5
minutes. Pour half the fudge into a well buttered 8x8x2-inch baking
pan. Sprinkle evenly with half of the chocolate pieces. Pour in the
remaining fudge. Sprinkle with the remaining chocolate pieces. Cool
completely on a wire rack. Cut into 1- inch squares. ~--
Servings: 16 servings
Chocolate-Marbled Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert; Fudge
The History of Recipes
It is actually possible to trace the history of written recipes back into distant history, in truth as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient cook books were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in Sumerian describing 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 exhilarated. As we move into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by wealthy Romans. In his publication, he describes how the meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks used a good variety of aromatic flavours, including many that are still in use today for example bay, rue and dill. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new spices and herbs was responsible for an increase in manuscripts on cooking, the majority of which are kept safe in private cookery archives. By the advent of the 1900s, recipe books were increasing in popularity mostly due to more people being able to read, people having increased spare time and being a little richer. The revolution that is television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Chocolate Marbled Fudge recipe.
