Honey Fudge

Instructions

1. 1

   In a medium saucepan, combine honey, salt, and 50ml of heavy cream. Heat over medium heat, stirring occasionally, until the honey dissolves.

   Tip: Be patient and don't rush the process.

2. 2

   Remove the saucepan from the heat and add in the dark chocolate. Let it sit for 2-3 minutes, then stir until the chocolate is melted and smooth.

   Tip: Use a spatula to scrape the sides of the pan.

3. 3

   Add in the remaining 100ml of heavy cream and stir until well combined.

   Tip: Make sure to scrape the sides and bottom of the pan.

4. 4

   Add in the unsalted butter and stir until it's fully incorporated and the mixture is smooth.

   Tip: If the mixture seems too thick, add a little more heavy cream.

5. 5

   Pour the mixture into a lined or greased 20cm square baking dish.

   Tip: Make sure to get the mixture into all the corners.

6. 6

   Sprinkle the coconut flakes and pistachios evenly over the top of the fudge.

   Tip: This adds a nice texture and flavor contrast.

7. 7

   Refrigerate the fudge for at least 30 minutes before cutting into small squares.

   Tip: Let it sit at room temperature for 10-15 minutes before serving if you prefer a softer fudge.

8. 8

   Cut the fudge into small squares and serve.

   Tip: You can also wrap each square in plastic wrap or aluminum foil for a more rustic look.

9. 9

   Store any leftovers in an airtight container in the refrigerator for up to 5 days.

   Tip: Let it come to room temperature before serving if you want a better texture.