Remember the Easy Fudge recipe I posted a very long time ago? As it turns out, it’s one of my most popular posts. This fact gave me an idea. Why not create some Lemon Fudge? I also have other fudge recipe ideas that I do plan on sharing, but for now, let’s start with this easy lemon fudge recipe.
Why make lemon fudge? Well, the fact that I love lemon flavors of all kinds may be an excellent reason; now, on goes my apron.
Lemon Fudge The Easy Way
Ingredients: Makes approximately 5 ½ dozen 1-inch squares.
- 24 oz. white chocolate chips or chopped
- 14 oz. sweetened condensed milk
- ¼ teaspoon salt
- 1 ½ tablespoons butter
- 2 tablespoons lemon zest minced
- 5 tablespoons fresh lemon juice
- 1 cup marshmallow crème
- If needed: 1 teaspoon lemon extract
- Optional: A few drops of yellow food coloring
- Garnish: Candied or fresh lemon zest, lemon candies
Line an 8×8 inch baking pan with parchment or aluminum foil (for easy removal). Prepare the pan by greasing the parchment or aluminum foil and set aside. Or use a well-oiled Marshmallow pan.
Melt the white chocolate in a double boiler or a heavy saucepan over very low heat. Take your time and be careful not to scorch the chocolate; add the sweetened condensed milk and butter, stirring until well blended. Follow with the lemon juice, zest, (if needed, lemon extract) and, salt. Stir until all the ingredients are thoroughly combined. Now add the marshmallow crème. If desired add a few drops of yellow food coloring to give it a brighter yellow color and stir until all the ingredients are combined. Pour the warm fudge into the prepared pan. Refrigerate the Lemon Fudge until firm. Cut into 1-inch size pieces.
Alternative Method: You can use the microwave for this recipe by placing the white chocolate, sweetened condensed milk, and butter in a large microwaveable bowl. Mix the three ingredients together. Microwave on medium strength until the chocolate just starts to melt, about 3-5 minutes. The time will depend on the strength of your microwave. Stir once or twice during cooking. Add the remaining ingredients and mix until everything is completely blended. Pour the mixture into a prepared pan, chill to set and cut into pieces.
Notes: My favorite tool for this recipe (and others) is the Marshmallow pan with folding sides. It’s inexpensive and is constant use. White chocolate will discolor with age so use the freshest you can buy. The better the chocolate, the better the outcome, so don’t skimp on this ingredient. It’s best to check the flavor of the fudge before adding any lemon extract. It may need more or less depending on the fresh lemon juice potency. To give the top a bit more rustic look, before it’s completely firm, I’ll use a fork to gently rough up the surface.
If you love fudge and the flavor of lemon as I do then you will adore this easy lemon fudge. I like how the lemon flavor starts off slow and then just seems to blossom in your mouth. It’s a sweet sunshine of a delight.
This Lemon Fudge recipe makes a great gift for someone who loves lemon or anyone who happens to like fudge of any kind. All you need is an attractive box, some small cupcake wrappers, and you have a wonderful gift that anyone would love. It’s so good it won’t last long. Because it’s so easy to make, I highly recommend that you make a double batch to ensure you have some leftover just for you. Enjoy.
Time to eat…
P.S. Take a moment to check out and purchase some of the tools I used for this “Lemon Fudge The Easy Way” below. 🙂