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
- 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.
- 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.
- 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.
- 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.
- 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.