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
We can read the history of meal recipes way back into ancient history, in truth as far as the ancient Egyptians, and maybe even further. In practice though, in the main part, these ancient records were just basic pictorial recipes for preparing meals.
In fact, the most ancient recipe in existence, according to experts is a collection of stone 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 making anyone who drank it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius compiled some documents which described recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient Romans made use of a wide range of aromatic flavours, including many that are still in use today such as bay, fennel and dill. For the next few years, the wealthy families of Europe tried to lay on the most exotic banquets, and as a consequence, chefs and their recipes became highly prized. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe books were increasing in popularity mostly due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Cocoa Fudge recipe.
