Thanks for the reply.
Just thought i'd post the results of my two attempts to date:
Round 1:
750g sugar, 250g organic demerera sugar, 1 tin condensed milk, 100ml skimmed milk - heated gently til sugar "dissoved" - then pinch of salt and 4 tablespoons acacia honey added before boiling to soft ball stage (using thermometer), taken off heat for a few mins, 100g butter stirred in then beaten and poured into tray lined with baking parchment.
Result: Fairly firm caramel tablet-like (scottish fudge), quite dark & very granular with no obvious honey element
Round 2:
1kg golden caster sugar, 1 tin condensed milk, 100ml gold top milk - heated gently til sugar "dissoved" (much better than before) - then pinch of salt and 150g wildflower honey added before boiling to soft ball stage (estimated), taken off heat for a few mins, 75g butter stirred in then beaten and poured.
Result: Soft slightly sticky fudge, light brown and finely granular. Honey element apparent but not overwhelming.
Plan to try version 2 again with a little darker sugar, honey added later in process and boiled for a bit longer.