This is a cooked fudge that I learned to make as a child with my mother. It was our Sunday afternoon tradition. The original recipe came from Mrs. S.R. Dull, who was a food writer for the Atlanta newspapers back in the "40s and 50's. When I first made this for my husband, he became hooked on it and thus his name "Chocolate Crack". Enjoy!
My Private Note
Units: US | Metric
- 1Butter an 8 x8 pan. Set aside.
- 2Add all ingredients except vanilla into a 3 quart saucepan. Stir to combine.
- 3Over medium to medium high heat, let mixture cook until it reaches the soft ball stage on a candy thermometer, stirring occasionally.
- 4Once it reaches soft ball stage, remove from heat and let cool slightly.
- 5Add vanilla extract and beat mixture with a spoon until it becomes creamy and loses some of its glossiness.
- 6Pour into prepared pan. Cut into squares.
- 7NOTE: This is very rich. Square size depends on you, but a 1 x1 square is about right. You can always go back for more!
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Nutritional Facts for South Georgia Fudge (Aka "chocolate Crack"")
Serving Size: 1 (36 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 139.8
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.5 g
- Cholesterol 2.8 mg
- Sodium 39.0 mg
- Total Carbohydrate 33.0 g
- Dietary Fiber 0.3 g
- Sugars 30.5 g
- Protein 0.6 g