Vanilla-honey fudge from The Sweet Book of Candy Making: From the Simple to the Spectacular--How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More! (page 82) by Elizabeth Labau

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to set at room temperature overnight, or in the refrigerator for at least 3 hours.

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