Ingredients
1 cup chocolate chips
1/4 cup shortening
1 package marshmallows, large
50 toothpicks
Directions
Place chocolate chips and shortening in 2-cup measure. Microwave at
50% (Medium) 1-1/2 to 3-1/2 minutes, or until chips are shiny and
soft. Stir until smooth. Place nuts in shallow dish. Insert pick in
top of each marshmallow. Dip in chocolate to cover completely. Roll
in nuts, coating about three-fourths the way up. Set on wax paper.
Repeat with remaining marshmallows. Let stand until firm. Stir
together leftover nuts and chocolate. Drop by spoonfuls onto wax
paper. Wrap marshmallows and candy drops individually in plastic wrap
or store in covered container. NOTE: This mixture can also be used
for bananas: Slice, dip and freeze. Can also be used for strawberries
as for any other dipping candy recipe. The straw- berries can be
dipped and placed in egg cartons until dry. NOTE: ANY FRUIT RECIPES
SHOULD BE PLACED IN THE REFRIGERATOR UNTIL READY TO SERVE. The fruit
coated candy will keep 2 or three days.
Servings: 50 servings
Chocolate Covered Marshmallows Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to follow the history of meal recipes far back into the far past, in truth as far back into history as the Egyptians, and possibly even further than that. In practice though, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in Sumerian which describe the making 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 and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a number of documents which described recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans made use of a wide range of aromatic flavors, including a few you will know such as thyme, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new culinary ideas created an explosion in manuscripts on food, the majority of which still exist in academic collections. For the decades that followed, the families of Europe tried to serve up the best banquets, and because of this cooks and their recipes were at a premium. However, it wasn`t until the 19th century that formal cookery and cookery books became really popular. The Famous 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 writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookbooks were increasing in popularity due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Chocolate Covered Marshmallows recipe.
