Ingredients
2/3 cup cocoa
3 cup sugar
1 1/2 cup heavy cream or non-dairy
1 liquid cream substitute
1/4 cup butter
1 tsp vanilla
Directions
A good basic chocolate fudge. The use of whipping cream or non-dairy
cream substitute makes stirring unnecessary. This makes a very creamy
fudge. Combine cocoa, sugar, salt, and heavy cream in a large
saucepan. Bring to a rolling boil; then reduce heat to medium and
cook to 234 degrees F. without stirring. Remove from heat and add
butter and vanilla. Do not stir. Cool to lukewarm (about 110 degrees
F.). Beat by hand or with mixer until fudge thickens and loses some
of its gloss. Quickly spread fudge in lightly buttered 8-inch square
pan. When cool, cut into squares. Makes about 49 pieces.
Servings: 12 servings
Cocoa Fudge Recipe brought to you by Recipe Ideas
Categories: Beverages; Candy; Fudge
The History of Recipes
It is quite possible to follow the history of recipes back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe 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 people feel blissful. Later on, there are a couple of interesting books published in the fourteenth century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the spicy food that is popular today, but instead descriptions of the types of food prepared by the cooks of the upper classes. Later on in the 1400s, the Crusaders brought back many foods and spices from the Middle-East, including spices like coriander, basil and rosemary. These new spices and herbs led to a surge in cookery books, many of which are kept safe in academic collections. For the centuries that followed, the powerful families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. Even so, it was during the 1800s the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes to help cooks of their time. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Cocoa Fudge recipe.
