Add 4 tablespoons water
to the sugar and bring this to the boil. Simmer until it becomes a syrup.
Add the chocolate and heat slowly until the chocolate has melted. Add
the milk, stir well and bring to the boil. Simmer about 15 minutes,
stir well. Add the honey and the butter. Simmer until the mixture becomes
thick and no longer drips from the spoon (approximately 15 Minutes).
Stir well, especially towards the end when it becomes quickly thicker.
Put the mixture in a greased mold and cut it into squares whilst it
is still soft.
See also recipes for chocolate
peanut fudge, white chocolate fudge and
chocolate raisin fudge.
Puree the mangoes.
Put all ingredients together and add a cup of water. Bring to the boil
and simmer the jam begins to drip very slowly from a spoon. Stir regularly.
It is better to leave the jam a little bit too liquid, as it will thicken
considerably when it cools off.