St. John's Honey Fudge from the Isle of Man
- Reviews 1
Ready In: 25 mins
Serves: 16
Yields: 16 squares
Ingredients
Directions
- 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.
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