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In a saucepan over medium heat, gradually add granulated sugar, allowing each portion to melt before adding more. Stir gently until the sugar turns a deep amber color.
Carefully pour the hot fresh cream into the caramelized sugar, stirring constantly. The mixture will bubble vigorously, so be cautious.
Pour the hot caramel over the chopped milk chocolate in a large bowl. Let sit for a minute, then stir until the chocolate is completely melted and smooth.
Add the honey and soft butter to the mixture, stirring until fully combined.
Use a hand blender to blend the ganache until silky and glossy. Pour the ganache into a large container and cover with cling film, ensuring it touches the surface to prevent a skin. Let it cool for 6 hours at room temperature.
After cooling, use a hand mixer or stand mixer with a whisk attachment to whip the ganache until light and fluffy.