Ingredients
1 1/2 cup granulated sugar
2 tbsp all natural butter-flavored
1 sprinkles
1/2 cup plus 2 t evaporated skimmed
1 milk
1 tsp vanilla extract (or pecan
1 extract ..)
5 cup miniature marshmallows
Directions
Place all ingredients (except marshmallows) into a large heavy pan
Prepare a plate/pan by spraying with butter flavored vegetable spray.
(I used a small cookie sheet) Measure the marshmallows and set aside.
Place the pan on the burner set to the hottest setting. Mix and stir
continously
When mixture comes to a full rolling boil, set the timer to 5 minutes
and continue stirring. After 5 minutes remove the pan from the stove
and continue stirring until mixture no longer boils.
Add marshmallows and stir until marshmallows are melted and mixture is
smooth. Pour mixture into prepared pan.
The mixture is very stringy but after it sits for a few hours (fudging
process) it gets the fudge consistency.
From _No Fat Fudge_, by Norman Rose.
Posted by Jeanne Chappell
Dec. 20, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1 servings
Chocolate Fudge
Categories: Candy; Chocolate; Dessert; Fudge
The History of Recipes
Written cooking instructions as an idea can be tracked back into antiquity, at least as far back into recorded history as ancient Egypt, and possibly even further. However, mostly, these early cookbooks were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are some tablets in the Sumerian language 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 those who drank it feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of documents describing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman cooks used many herbs and spices, including a few that will be familiar to modern chefs like basil, fennel and parsley. Over the succeeding few centuries, the powerful families of Europe competed with each other to serve up the most exotic meals, and because of this cooks and their collection of recipes became highly prized. Even so, it was during the 19th century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books were in great demand, mostly as a result of higher levels of literacy, more spare time and disposable income. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chocolate Fudge _t_ recipe.
