I was inspired to dig out this old recipe by a jar of honey from the Ontario Agricultural College’s (OAC) Bee Lab in Guelph. Otherwise known as The Townsend House, it is the oldest school for apiarists in North America. Wildflowers from strategically placed hives all over the Province are harvested by the University’s bees and on going research helps Ontario’s beekeepers thrive. There are even on line courses.
The recipe has another University of Guelph connection. It is from my first published book, co-authored by former Professor Jo Marie Powers. We trekked all over Ontario visiting every farmers’ market possible.
Such a treat at any time of year, the fudge tastes like buttered honey and is really easy to make. The only special equipment needed is a good candy thermometer and believe me, the results are worth it.
- 2 cups (500 mL) granulated sugar
- 1/3 cup (75 mL) OAC liquid honey
- ½ cup (125 mL) milk or 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 the candy thermometer ensuring the bulb does not touch the bottom of the pan but is immersed in the liquid.
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 till the mixture cools and thickens slightly. Pour into a well-buttered 8 or 9” glass pan.
Cool for 10 – 15 minutes, score slightly with a sharp knife. Allow to finish cooling. Cover and refrigerate if not serving right away.
Adapted from The Farmers Market Cookbook (General Publishing 1984) by Anita Stewart, Food Laureate and Jo Marie Powers, Professor Emeritus