Post by Sylvia on Jan 11, 2009 2:10:46 GMT -6
This fudge is probably not the sort of thing you want at this time, after Christmas and New Year's over-eating. There's still the children and in my case grandchildren to cater for. DH and I have to check that it's OK, of course. 
Honey Fudge
1lb granulated sugar,
1/4 pint fresh milk,
2oz butter,
up to 3oz honey.
Put all the ingredients into a heavy-based pan. Bring to the boil, stirring all the time. Cover and boil for 2 minutes. Uncover and boil gently for about 15 minutes until ‘soft ball’ stage is reached, if you have a sugar thermometer - 115°C (240°F), still stirring all the time.
Stand the pan on a cold surface for 5 minutes*. Beat the mixture until it starts to thicken, then pour it quickly into a ready buttered tin.
Mark out into squares as it cools and cut when cold.
* If I add nuts or dried fruit, I add them at this stage.
Sylvia446
Honey Fudge
1lb granulated sugar,
1/4 pint fresh milk,
2oz butter,
up to 3oz honey.
Put all the ingredients into a heavy-based pan. Bring to the boil, stirring all the time. Cover and boil for 2 minutes. Uncover and boil gently for about 15 minutes until ‘soft ball’ stage is reached, if you have a sugar thermometer - 115°C (240°F), still stirring all the time.
Stand the pan on a cold surface for 5 minutes*. Beat the mixture until it starts to thicken, then pour it quickly into a ready buttered tin.
Mark out into squares as it cools and cut when cold.
* If I add nuts or dried fruit, I add them at this stage.
Sylvia446