Womens' Colleges Chocolate Recipes
Does anyone know why these particular fudges are named after Vassar, Smith, and Wellesley? I haven't seen these recipes elsewhere, and hope that if somebody knows more, they'll share with me!
- Vassar Fudge
- Smith College Fudge
- Wellesley Marshmallow Fudge
- Bryn Mawr Hepburn Brownies
The three fudge recipes below are from the booklet "Chocolate and Cocoa Recipes by Miss Parloa and Home Made Candy Recipes by Mrs. Janet McKenzie Hill," which was put out by the Walter Baker & Co, Ltd. chocolate company in 1909.
Vassar Fudge
2 c white sugar
1 tbsp butter
1 c cream
1/4 cake Baker's Premium no 1 chocolate
Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and constantly. Put in butter when it begins to boil. Stir until it creams when beaten on a saucer. Then remove and heat until quite cool and pour into buttered tins. When cold cut in diamond-shaped pieces.
Smith College Fudge
Melt one-quarter cup of butter. Mix together in a separate dish one cup of white sugar, one cup of brown sugar, one quarter cup of molasses and one-half cup of cream. Add this to the butter, and after it has been brought to a boil continue boiling for two and one-half minutes, stirring rapidly. Then add two squares of Baker's Premium No. 1 Chocolate, scraped fine. Boil this five minutes, stirring it first rapidly, and then more slowly towards the end. After it has been taken from the fire, add one and one-half teaspoonfuls of vanilla. Then stir constantly until the mass thickens. Pour into buttered pan and set in a cool place.
Wellesley Marshmallow Fudge
Heat two cups of granulated gusar and one cup of rich milk (cream is better). Add two squares of Baker's Chocolate, and boil until it hardens in cold water. Just before it is done add a small piece of butter, then begin to stir in marshmallows, crushing and beating them with a spoon. Continue to stir in marshmallows, after the fudge has been taken from the fire, until half a pound has been stirred into the fudge [!]. Cool in sheets three-quarters of an inch thick, and cut in cubes.
Bryn Mawr Hepburn Brownies
1 cup (2 sticks) unsalted butter
1 cup unsweetened cocoa (preferably Dutch process)
4 large eggs
2 cups sugar
½ cup all-purpose flour
2 cups broken walnuts or pecans
2 tsp vanilla extract
pinch of salt
butter to grease the pan
1. Preheat oven to 325 deg. F
2. Butter the bottom and sides of a 7 x 11-inch baking dish.
3. Melt the butter and cocoa together in a double boiler over simmering water. Stir until smooth. Remove the pan from the heat and allow to cool for a few minutes.
4. Mix in the eggs, one at a time. Add the sugar, flour, nuts, vanilla, and salt. Stir until well blended.
5. Pour into greased pan.
6. Bake for 45 minutes. Don’t overbake or the brownies will be dry; they should be very moist.
7. Let the brownies cool completely on a cooling rack before cutting into bars of desired size.
- Vassar Fudge
- Smith College Fudge
- Wellesley Marshmallow Fudge
- Bryn Mawr Hepburn Brownies
The three fudge recipes below are from the booklet "Chocolate and Cocoa Recipes by Miss Parloa and Home Made Candy Recipes by Mrs. Janet McKenzie Hill," which was put out by the Walter Baker & Co, Ltd. chocolate company in 1909.
Vassar Fudge
2 c white sugar
1 tbsp butter
1 c cream
1/4 cake Baker's Premium no 1 chocolate
Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and constantly. Put in butter when it begins to boil. Stir until it creams when beaten on a saucer. Then remove and heat until quite cool and pour into buttered tins. When cold cut in diamond-shaped pieces.
Smith College Fudge
Melt one-quarter cup of butter. Mix together in a separate dish one cup of white sugar, one cup of brown sugar, one quarter cup of molasses and one-half cup of cream. Add this to the butter, and after it has been brought to a boil continue boiling for two and one-half minutes, stirring rapidly. Then add two squares of Baker's Premium No. 1 Chocolate, scraped fine. Boil this five minutes, stirring it first rapidly, and then more slowly towards the end. After it has been taken from the fire, add one and one-half teaspoonfuls of vanilla. Then stir constantly until the mass thickens. Pour into buttered pan and set in a cool place.
Wellesley Marshmallow Fudge
Heat two cups of granulated gusar and one cup of rich milk (cream is better). Add two squares of Baker's Chocolate, and boil until it hardens in cold water. Just before it is done add a small piece of butter, then begin to stir in marshmallows, crushing and beating them with a spoon. Continue to stir in marshmallows, after the fudge has been taken from the fire, until half a pound has been stirred into the fudge [!]. Cool in sheets three-quarters of an inch thick, and cut in cubes.
Bryn Mawr Hepburn Brownies
1 cup (2 sticks) unsalted butter
1 cup unsweetened cocoa (preferably Dutch process)
4 large eggs
2 cups sugar
½ cup all-purpose flour
2 cups broken walnuts or pecans
2 tsp vanilla extract
pinch of salt
butter to grease the pan
1. Preheat oven to 325 deg. F
2. Butter the bottom and sides of a 7 x 11-inch baking dish.
3. Melt the butter and cocoa together in a double boiler over simmering water. Stir until smooth. Remove the pan from the heat and allow to cool for a few minutes.
4. Mix in the eggs, one at a time. Add the sugar, flour, nuts, vanilla, and salt. Stir until well blended.
5. Pour into greased pan.
6. Bake for 45 minutes. Don’t overbake or the brownies will be dry; they should be very moist.
7. Let the brownies cool completely on a cooling rack before cutting into bars of desired size.