Honey Fudge Recipes.

N.B. These are purely for information and none come with any particular recommendation or endorsement by the show committee. None have been tested by the committee! So may be of variable quality. They are all referenced as to where they were sourced.

1.

1 kg golden caster sugar
1 heaped tablespoon dark soft brown sugar
1 tin (397 g) condensed milk
100 ml gold top milk
pinch of salt
300 g organic wildflower honey
75 g unsalted organic butter
Brown sugar, condensed milk and gold top heated gently in large heavy bottomed pan until sugar dissolved. Caster sugar then added and process repeated. Then salt and honey added before boiling to soft-ball stage (114-116°C), taken off heat for a few minutes before butter (chopped into a few pieces) stirred in. Mixture then beaten for 5 minutes until starting to granulate and then poured into lined baking tray and allowed to set.

Dr Stitson.

2. Cornwall Honey Fudge Recipe.

454g (1lb) of Granulated Sugar
140ml (5fl oz) of Evaporated milk
57g (2oz) of Honey
57g (2oz) of Butter
A good pinch of salt
A sugar thermometer

Method:

1. In a very large saucepan, boil the sugar, salt and milk for 5 minutes.
2. Add the honey and re-boil the mixture until a “soft ball” stage is reached at 115°C (240°F). Add the butter to the mixture and allow to stand until it is luke-warm.
3. Beat the mixture until it is creamy, and spread into a greased dish. When it is nearly set, cut the fudge into squares.

3.

Ingredients

Makes:16pieces of fudge

  • 115g butter
  • 450g granulated sugar
  • 1 (397g) tin condensed milk
  • 2 tablespoons honey
  • 140ml milk
  • A pinch of cream of tartar

Method

Prep:5min ›Cook:20min ›Ready in:25min

  1. Line or grease an 18cm (7 inch) square tin.
  2. Heat all the ingredients together slowly until sugar has completely dissolved.
  3. Bring to the boil, stirring all the time, until it reaches 114 C or 240 F on a sugar thermometer.
  4. Remove from heat and continue to beat until it thickens. Pour into tin.
  5. When it has cooled slightly, mark into squares. Set aside to cool completely.

4. Somerset BKA Show Recipe.(Courtesy of the Show Judge)

Honey Fudge

900g (2lb) granulated sugar

100g (4oz) clear HONEY

100g (4oz) butter

½ teaspoon salt

300ml (½ pint) milk

Method:

Soak the sugar in the milk for approximately one hour, stirring occasionally. Use a 20cm (8”) by 18cm (7”)saucepan and slightly melt the butter to grease the pan. Add all the ingredients and bring to the boil. Boilrapidly for 5–7 minutes stirring all the time. The mixture must reach 115°C (240°F). Take off the heat and cool slightly and beat until creamy. Turn into a greased Swiss roll tin. Mark when cold and break into squares.

Recipe makes just over one kilo, (two and a half pounds). Select best pieces for the Show (113g / 4oz) and eat the rest!