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St. John's Honey Fudge from the Isle of Man

2 cups sugar
2 ounces chocolate
14 teaspoon salt
1 cup evaporated milk
14 cup honey
2 tablespoons butter


Boil the sugar, chocolate, salt and milk for five minutes, stirring constantly. Add the honey, keep stirring, and cook to a soft-ball stage (230 - 240 deg. F). Remove from heat and stir in the butter. Let stand about 5 minutes, then beat until smooth & creamy and pour into an 8" square buttered pan. Cut when firm.

Source: www.food.com