It's my first time to make a real fudge, so maybe my review will be trivial.
It's great. In order for it to stay real dry and firm, We need to keep it boiling until the temperature stays steady on 114C, and not take it off until then. Other wise, the result is sticky.
I added white chocolate layer with strawberry gem inside to make it more interesting, so the honey flavor wasn't very notable. - 28 Jun 2013
This is the first fudge recipe I've tried which has actually set like fudge rather than tablet. It makes a lovely sweet and creamy fudge, and the honey adds texture without overpowering taste. A firm favourite of mine already. Thanks for sharing!! - 31 May 2015