- 500g double cream
- 600g caster sugar
- 600g clear honey
- 1k vahlrona milk chocolate
Fudge
Ingredients
Method
Melt chocolate in microwave, then transfer to large mixing bowl
Boil cream, sugar and honey until 115c with a thermometer, remove and pour onto the chocolate, whisk well
Pour into cling filmed lined shallow tray
Set in fridge for 12 hours, keeps for 2 weeks in fridge
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