Ingredients
1 cup peanut butter
4 oz plus 2 tb butter,
1 cut into tablespoons
3 1/2 oz marshmallow creme
2 tsp vanilla extract
2 cup granulated sugar
5 oz evaporated milk
2 tbsp powdered sugar
12 oz semisweet chocolate chips
Directions
Wait until you taste this--it's fabulous, easy, and makes a wonderful
gift.
1. In a small glass bowl, combine peanut butter and 2 tablespoons
butter. Heat in a microwave oven on High 30 to 60 seconds, stirring
once, until butter is melted and peanut butter is soft. Stir in
powdered sugar until well blended; set aside.
2. In a large bowl, combine chocolate chips, remaining 1 stick butter,
marshmallow creme, and vanilla; set aside.
3. In a large saucepan, combine granulated sugar and evaporated milk.
Heat over low heat, stirring constantly, until mixture comes to a
boil. Boil 6 minutes, stirring constantly. Pour over chocolate
mixture in bowl and stir briskly until chocolate and butter melt and
mixture is well blended.
4. Turn half of chocolate mixture into a well-buttered 8-inch square
pan. Carefully spoon reserved peanut butter mixture over chocolate
layer, spreading evenly. Carefully place remaining chocolate mixture
over peanut butter mixture and spread evenly. Refrigerate until set.
Cut into 25 squares.
Source: 365 Great Chocolate Desserts By Natalie Haughton
Servings: 6 servings
Chocolate Peanut Butter Ribbon Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert; Fudge; Meat
The History of Recipes
It is possible to track the history of written recipes back into the distant past, at least as far into history as pharonic Egypt, and maybe even further. In practice though, these, ancient cook books were just simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in the Sumerian language which show 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 exhilarated and blissful. Later, there are some recipe books which were published in the 1300s ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is popular today, but instead descriptions of the types of food on the tables of the rich and powerful of the period. Later on in the 1400s, the Crusaders brought back many foods and spices from the holy lands, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to an increase in books on cooking, many of which are kept safe in academic collections. For the decades that followed, the powerful families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially chefs and their recipe collections increased in prestige. However, it was during the nineteenth century that fine cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing popular recipes of the day. By the time we get to the 20th century, recipe publications were in great demand, as a result of better eduction, leisure time and a general increase in wealth. The arrival of television brought 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 internet revolution, allowing everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Peanut Butter Ribbon Fudge recipe.
