A charming take on a classic from the New-York Historical Society's BV Cookery, circa early 20th Century, gets a modern-day boost from AMERICAN HERITAGE® Chocolate. Perfect for sharing!
When visitors flock
to some of America’s most iconic historic venues this July 4th holiday,
they’ll learn much about our nation’s history but also have the opportunity
debunk the many legends and myths about chocolate.
For example, did you know
that cacao beans were used as form of currency dating back to the Aztec Empire,
Christopher Columbus discovered America AND chocolate, bringing cacao beans
back to the Spanish court in the early 1500s, George Washington drank
“chocolate cream” at breakfast, Benjamin Franklin sold chocolate in his print
shop, or chocolate has traditionally been included in military provisions
throughout history.
Servings: 60
squares
INGREDIENTS
- 2 cups sugar
- ½ cup AMERICAN HERITAGE® Chocolate Drink Mix
- Butter the size of a large egg (about 4 tablespoons, with extra to grease the pan)
- 1 cup milk
PREPARATION
- "Boil until it's sugary on the sides of the pan and puffs up and is thick," is all the undated manuscript offers.
- We offer the following elaboration: Combine sugar, milk and AMERICAN HERITAGE® Chocolate Drink Mix in a medium saucepan, stirring constantly. Bring to a boil.
- Reduce heat and simmer.
- To check if it's done, drop a small ball into a bowl of cold water. It should form a soft ball. Or use a sugar thermometer and cook until 240 degrees F.
- Remove from the heat and beat well with a spoon. The mixture should be very thick and about to set.
- Pour into a greased 8x8-inch baking pan and let cool. Cut into squares and serve.
These along with other fantastic
historical recipes and fun chocolate history facts will be available in July when AMERICAN HERITAGE® Chocolate launches an E-Zine available to anyone who
registers to receive a copy at www.americanheritagechocolate.com.
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