VASSAR FUDGE. 2 cups of white granulated sugar, 1 cup of cream, 1 tablespoonful of butter, ¼ cake of 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 beat 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 sugar 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.
From Chocolate and Cocoa Recipes by Miss Parloa and Homemade Candy Recipes by Mrs. Janet McKenzie Hill, compliments of Walter Baker & Co. and available as a free download from Project Gutenberg. Why molasses should be associated with Smith and marshmallows with Wellesley is anybody's guess.