This is the best thing you will put in your mouth for a very long time....

Lindsay's Chocolate Fudge

1lb (450g) granulated sugar

5oz dark chocolate

5oz butter

2oz honey

1/4 pt milk 

All into large, pref heavy-based pan, heat slowly, stirring til sugar dissolved then to boil without stirring to soft ball stage*. Put pan on cold surface for 5 mins then beat (elec. mixer) until thickening. Into tray, into fridge once cooled. Eat + enjoy!

* glass v.cold water - drop a tsp in. Once it forms droplets take out + see if you can roll into a ball

My notes: Smallest ring on the hob, low flame. You can tell the sugar is dissolved when you don't hear the gritty noises as you're stirring. Cold surface = outside my back door in the winter (make sure the lid is on and the dog is inside) or in the sink with cold water in the bottom in summer. It will do nothing for ages and then will suddenly thicken - don't overmix it. If it hasn't been boiled properly and just refuses to thicken, I have put it back on the heat and boiled it a bit longer, then cooled it again - didn't make any difference to the finished fudge. Tray - LINE IT! Either greaseproof/baking paper or clingfilm - makes getting it out and cutting it up soooo much easier.

And then thanks to Carnation - we can also have fudge-flavour fudge! 

http://www.carnation.co.uk/recipes/67/ultimate-fudge

1 tin / 397g condensed milk

1/4pt / 150ml milk

450g / 1lb sugar (Carnation actually state demerara but I just used granulated)

115g / 4oz butter

Then follow the above method. I imagine you could add a teaspoon of vanilla extract as well, but I forgot, and seeing as I could eat condensed milk out of the tin with a spoon, the omission did not detract at all. 

This makes a good proper batch, ideal for presents at Christmas and for school.