Wildflower Honey Fudge
2 cups (500 mL) granulated sugar 1/3 cup (75 mL) liquid honey ½ cup (125 mL) half & half cream ¼ cup (125 mL) unsalted butter 1 tsp (5 mL) vanilla
In a heavy saucepan, stir together the sugar, honey and cream.
Place over low-medium heat stirring to dissolve the sugar.
Attach a candy thermometer ensuring the bulb does not touch the bottom of the pan.Increase the heat and bring to a boil. Do not stir till the mixture reaches 240’F.
Remove from heat and stir in the butter and vanilla with a wooden spoon.
Beat constantly until the mixture cools and thickens slightly.
Pour into a well-buttered 8 or 9 inch glass pan.
Cool for 10 – 15 minutes then score slightly with a sharp knife. Allow to finish cooling.
Cover and refrigerate.