Prep 10 mins
Cook 30 mins
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!
- 3 cups sugar
- 6 tablespoons cocoa
- 2 tablespoons white corn syrup
- 1⁄4 teaspoon salt
- 3⁄4 cup milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Butter an 8 x8 pan. Set aside.
- Add all ingredients except vanilla into a 3 quart saucepan. Stir to combine.
- Over medium to medium high heat, let mixture cook until it reaches the soft ball stage on a candy thermometer, stirring occasionally.
- Once it reaches soft ball stage, remove from heat and let cool slightly.
- Add vanilla extract and beat mixture with a spoon until it becomes creamy and loses some of its glossiness.
- Pour into prepared pan. Cut into squares.
- NOTE: This is very rich. Square size depends on you, but a 1 x1 square is about right. You can always go back for more!