Honey fudge

    25 min

    An old recipe of mine for buttery honey fudge. You can double the recipe if you plan to make this for Christmas gifts.


    Dorset, England, UK
    56 people made this

    Makes: 16 pieces of fudge

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

    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.

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    Reviews in English (4)


    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


    Excellent fudge! Lovely smooth texture, good level of sweetness and delicious! I added an extra spoonful of honey because one the reviews said the honey flavour wasn't that pronounced. I also topped it with white chocolate and crumbled honeycomb!  -  10 Dec 2017


    Lovely, thank you x  -  19 Oct 2015