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1
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.
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2
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.
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3
Add chopped chocolate, chopped butter and honey and stir into the mixture until fully melted and blended together.
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4
Bring to a boil, Cover and boil for 3 minutes (This helps wash down the sides of any stray sugar crystals).
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5
Uncover insert a prewarmed (tempered) sugar thermometer, boil until soft ball stage (116C/240F).
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6
Once soft ball stage has reached, plunge the base of the pan into an ice water bath until the tempeture has reached 50C/122u00b0F.
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7
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.
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8
Beat the mixture with a wooden spoon until it becomes thick, creamy and lighter in colour.
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9
Pour mixture into prepared pan and leave until almost set.
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10
Mark out squares with an oiled knife and leave to set.
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11
Break up the pieces and store in an airtight container between layers of greaseproof paper or waxed paper.
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12
Should keep 3-4 weeks if stored properly.
