Dark Chocolate Honey Fudge Recipes

Steps:

• Butter or spray a 9-inch square baking dish.
• Melt chocolate chips, milk and honey over medium heat in a 2-quart saucepan, stirring constantly, just until chips are melted. Do not overcook or chocolate will scorch. Remove from heat and stir in nuts and vanilla extract. Cool.
• Cut into 2-inch pieces. Store in an airtight container.

Steps:

• Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

Steps:

• In heavy saucepan, over low heat, melt chips w/milk and salt.
• Remove from heat and stir in walnuts and vanilla.
• Spread evenly into wax paper lined 8 or 9" square pan.
• Chill pan 2 hours or until firm.
• Turn fudge onto cutting board, peel off wax paper and cut into squares.
• Store loosely covered at room temperature.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
• Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.