1/4 C raw honey (raw wildflower honey or raw buckwheat honey)
2 C demerara sugar (pulverized)
2 squares baking chocolate (grated)
1/3 C whole milk
1/4 C half and half
1/2 t salt
2 T butter
2 inches of scraped vanilla bean or ½ tsp vanilla extract*
- In a food processor add 2 cups demerara sugar and process until it is broken down and resembles granulated sugar.
- In a heavy bottom saucepan, combine sugar in milk, half and half and honey. Once dissolved add grated chocolate, butter and salt. Stir over medium-low heat until well blended. Cover pan and heat to soft ball stage (238°F) on a candy thermometer.
- Remove pan from heat and cool to about (110°F). Stir in vanilla. Beat until mixture has thickened and is no longer glossy; mixture will be stiff and hold its shape.
- Spread into a 9x9 pan and finish chilling in the refrigerator until ready to serve.
*Or ½ teaspoon of ground vanilla beans
Posted by Betty @ 11:00 PM EST