Baltimore Caramels (a.k.a. Fudge)

If there were definitive proof that fudge was invented in Baltimore, we’d never hear the end of it. Tourists would be encouraged to eat fudge-dipped crabcakes or whatever, and all the billboards in the city would be like “Sprint is the favorite network of fudge-lovers!”

Nevertheless, there is some intriguing evidence that ties the origins of fudge to the city. This was complete news to me when I recently checked out Stella Parks’ “Bravetart: Iconic American Desserts.” I was barely home from the library before I was contacting Atomic Books to order a copy of my own.

The cookbook contains a lot of historical background essays similar to some on this blog – but unlike Old Line Plate, “Bravetart” contains recipes that are actually useful. Aside from assuaging some of my dessert hang-ups (Hint: I grew up near the Hostess outlet), I found a lot of information that will help improve my baking, and this blog by extension. What put it over the top for me though was the quality of the research. I actually gasped aloud when I read Parks’ conclusion about the origins of the Oreo brand name.

One of the recipes in the book is for “Baltimore Fudge.” After years of researching Maryland food, it’s always exciting to find new things I was completely unaware of.

Confectioners Journal, 1922

A 1995 piece in the Los Angeles times by Baltimore-born writer Steven Raichlen disseminated the Baltimore origins of fudge as reported by food historian John Mariani in the “Dictionary of American Food and Drink.” “When it comes to fudge,” Raichlen wrote, “Baltimore isn’t a bad place to come from.” Of course, the Sun reprinted that article so that readers could bask in this comforting fact.

The prevailing fudge origin story centers around a Vassar student, Emelyn Hartridge, who popularized the confection on campus; it then spread to other schools. Fudge-making remained associated with women’s colleges for decades. Hartridge, it turns out, is said to have gotten the recipe from a schoolmate’s cousin in Baltimore. (That’s how recipes go, especially sweet ones.)

Harrisburg Pennsylvania Daily Independent, 1903

By 1903, recipes appeared in regional newspapers for “Baltimore Fudge.” The women’s magazine The Delineator in 1907 referred to “…Baltimore caramels, a confection afterwards known as ‘January Thaw’ and now called ‘fudge.’” The “January Thaw” term is a little hard to search, but it doesn’t seem to have been as prevalent in old newspapers and cookbooks as “Baltimore Fudge” or “Baltimore Caramels.” When I surveyed other 19th-century recipes, it appeared that the major difference between the “Baltimore” chocolate caramels and others was that the Baltimore recipes usually don’t contain molasses.

Chocolate was primarily consumed in beverage form in the early days of the United States, and was most popular as a breakfast. The chocolate caramels that became popular in the mid-1800s required better control of heat. I won’t get on too much of a chocolate tangent but needless to say, there was a lot going on.

Candy and confection caught on more as the price of sugar went down and the quality of cooking technology improved. Its been written that 19th-century Baltimoreans tended to eat a lot outside of the home. Sweets like fudge could be had right alongside oysters in busy downtown markets.

Baltimore Sun, 1877

Confection recipes appeared in trade magazines for hotels and the like, but confectioners also had their own trade magazines. Books like “The confectioners’ hand-book,” printed in London in 1883, offer up fascinating detail of the processes involved in 19th-century candy-making.

An 1865 book, “The Art of Confectionery,” suggested that candy making was becoming an exciting pastime for housewives:

“While the preparation of soups, joints, and gravies, is left to ruder and stronger hands, the delicate fingers of the ladies of a household are best fitted to mingle the proportions of exquisite desserts… It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education. This fact is becoming generally acknowledged, and the composition of delicate confections is passing from the hands of unskilled domestics into the business and amusement of the mistress of the household.”

I definitely have rude and unskilled hands but I gave it my best.

In “Iconic American Desserts,” Parks referenced the ‘caramels’ recipe found in the “The Favorite Receipt Book and Business Directory,” an anonymous advertising cookbook printed by a ladies’ church group in Baltimore in 1884. I was able to trace that recipe back to the 2nd published Maryland cookbook “Queen of the Kitchen,” by Mrs. M.L. Tyson in 1870.

The first Maryland cookbook (1859) was by killjoy Elizabeth Ellicott Lea who was not likely to promote frivolous treats like chocolate caramels. Her only chocolate recipe is for a drinking chocolate “for the sick.” You had to be sick to get chocolate or liquor in the Lea household.

After appearing in “Queen of the Kitchen,” the chocolate caramels recipe was subsequently printed in the classic “Fifty Years in a Maryland Kitchen,” by Mrs. B. C. Howard in 1873. Mrs. Charles H. Gibson also included it in her 1894 “Maryland and Virginia Cook Book.” In fact, that book includes SEVEN slight variations on the recipe. This made me decide that Mrs. Gibson is kind of irritating.

Confectioners Journal, 1922

In the Los Angeles Times, Raichlen shared a fudge recipe from his grandmother. Although the ingredients are essentially the same, the order of operations involves dissolving the sugar before stirring in the chocolate. This recipe was reprinted in the Baltimore Sun Recipe Finder, where a reader described it as having “a smooth texture with a slight crust on the outside.” This is basically how my own fudge turned out, despite putting all the ingredients straight into the pan.

Stella Parks’ book has an updated Baltimore Fudge recipe which includes some white sugar to decrease the bitterness, as well as far more precise instructions and tips than found in the old Maryland cookbooks. In the years I’ve been doing this blog, I’ve actually grown disillusioned with famous chefs and cookbooks, but I endorse “Iconic American Desserts,”… that is, unless you work for Visit Baltimore in which case… move right along, nothing to see here.

Recipe:

• 1.5 Lb brown sugar
• .25 Lb chocolate
• 1 teacup cream
• .25 Lb butter
• 1 Tablespoon vanilla extract

“Mix together and boil twenty-five minutes; stir in one tablespoonful vanilla juice before pouring out to cool.“

Recipe from “The Favorite Receipt Book and Business Directory,” Church of the Holy Comforter (Baltimore, Md.). Ladies Aid Society, 1884