Title: Honey fudge
 Categories: Candies, 1941
      Yield: 6 Servings
 
      2 c  Sugar
      2    Squares unsweetened
           -chocolate
    2/3 c  Evaporated milk
    1/8 ts Salt
      1 ts Vanilla
      2 tb Butter or butter substitute
    1/4 c  Honey
 
  Dissolve sugar in milk and honey.  Add grated chocolate, butter, and
  salt. Stir until well blended.  Cover until boiling point is reached.
  Boil to soft ball stage (234 - 238 F).  Cool to room temperature. Add
  flavoring. Beat until mixture is thick, creamy, and will hold its
  shape when dropped from a teaspoon. The Household Searchlight