![]() Fudge-making remained associated with women’s colleges for decades. The prevailing fudge origin story centers around a Vassar student, Emelyn Hartridge, who popularized the confection on campus it then spread to other schools. 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.Ī 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. I actually gasped aloud when I read Parks’ conclusion about the origins of the Oreo brand name. What put it over the top for me though was the quality of the research. 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. 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. 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. ![]() Nevertheless, there is some intriguing evidence that ties the origins of fudge to the city. 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!” If there were definitive proof that fudge was invented in Baltimore, we’d never hear the end of it.
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