Ingredients
1 can (14 oz.) sweetened condensed milk
1 cup unsweetened cocoa
1 tbsp butter or margarine, (about)
3 1/2 oz (1/2 c) chocolate shot (sprinkles)
Directions
In a 2-to 3-quart pan over medium-low heat, stir milk, cocoa, and 1
tablespoon butter until mixture starts to bubble, then stir until
mixture holds together as a soft mass when pushed to side of pan, 3
to 5 minutes. Remove from heat and let stand until cool enough to
touch. With lightly buttered hands, shape mixture into 1-inch balls
and roll 4 or 5 at a time in shot to coat. If desired, place each
candy in a small paper or foil bonbon cup. Serve at room temperature.
If making taffies ahead, chill airtight up to 1 week; freeze to store
longer. Makes about 34. Per piece: 71 cal (28% from fat); 2.2 grams
fat, 24 mg sodium and 6.3 mg cholesterol.
Servings: 34 servings
Chocolate Taffies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to follow the history of meal recipes back into antiquity, in fact as far as the ancient Egyptians, and possibly even further than that. However, sadly, these old cook books were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are some clay tablets in ancient 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 those who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and desserts, a style of dining still practiced today. He also describes how the Romans used many herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and parsley. Continuing our culinary historical journey, we have a couple of interesting books which date from the 1300s : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is popular today, but instead descriptions of the types of meals prepared by the cooks of the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to a surge in books on cookery, many of which are now in academic collections. Over the succeeding few hundred years, the rich families of Europe competed with each other to serve up the most exotic meals, and because of this chefs and their collection of recipes were at a premium. However, it was during the 1800s that cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes of the day. When we get to the twentieth century, recipe books were in high demand, mostly due to higher levels of literacy, leisure time and having more disposable income. The TV revolution brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chocolate Taffies recipe.
