Chocolate Fudge

DIRECTIONS

• Butter or oil a pan about 7 inches square, This size isn't vastly important to the recipe but it will determine how thick and deep your fudge will be.
• Place the milk and sugar in a heavy, large (has to be able to contain 4 times the volume of the original ingredients to avoid boiling over) sauce pan and stir with a wooden spoon until the sugar has dissolved.
• Add chopped chocolate, chopped butter and honey and stir into the mixture until fully melted and blended together.
• Bring to a boil, Cover and boil for 3 minutes (This helps wash down the sides of any stray sugar crystals).
• Uncover insert a prewarmed (tempered) sugar thermometer, boil until soft ball stage (116C/240F).
• Once soft ball stage has reached, plunge the base of the pan into an ice water bath until the tempeture has reached 50C/122°F.
• If you wish to add any dried fruits or nuts to your fudge, do so at this point, otherwise just add the vanilla essence before beating.
• Beat the mixture with a wooden spoon until it becomes thick, creamy and lighter in colour.
• Pour mixture into prepared pan and leave until almost set.
• Mark out squares with an oiled knife and leave to set.
• Break up the pieces and store in an airtight container between layers of greaseproof paper or waxed paper.
• Should keep 3-4 weeks if stored properly.