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2 1/2 cups sugar
4 ounces semi-sweet chocolate
1 tbs of cocoa powder
5 tablespoons butter, plus more for greasing pan
1 cup milk
1 tablespoon honey
1 tablespoon vanilla extract


  1. Grease an 8 by 8-inch pan with oil. In a heavy-bottomed saucepan, combine the sugar, chocolate, 3 tablespoons of the butter, milk, and honey.
  2. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes.
  3. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir.
  4. Let the mixture cool for 1 hour and 30 minutes or until it drops to 110 degrees F. Add vanilla and mix until well-blended and the shiny texture becomes matte.
  5. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

*Do not stir the mixture after it begins to boil. This can cause crystal formation before the right time.
** Humidity does affect setting of fudge, so be warned.