Ingredients
2/3 cup milk
2 tbsp light corn syrup
2 cup sugar
2 oz baking chocolate, cut up
2 tbsp butter or regular margarine
1 tsp vanilla
1 cup peanuts, salted, chopped
Directions
Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart
saucepan. Cook over medium heat, stirring constantly, until the
sugar is dissolved. Continue cooking over medium heat until the candy
reaches the soft ball stage (236 degrees F) on the candy thermometer.
Stir occasionally to prevent sticking. Remove from the heat and add
the butter. Cool to 110 degrees F without stirring, then add the
vanilla. Beat until the fudge begins to lose its shine. Stir in the
peanuts and quickly pour into a greased 8-inch square baking pan.
Cut into squares when candy is completely cooled. Makes 1 1/2 pounds
Servings: 4 servings
Peanut Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
We are able to track the history of meal recipes way back into the distant past, in truth as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these early cook books were just primitive pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian 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 tried it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the ancient chefs used many different aromatic flavors, including a few you will know for example bay, mint and dill. During the following few hundred years, the powerful families of the West tried to serve the most exotic meals, and as a result cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes of the day. By the time we get to the 1900s, recipe books are increasing in popularity mostly as a result of increased literacy, more free time and being a little richer. |
We hope you enjoy this Peanut Fudge recipe.
