Lemon Fudge
Ingredients
- Fudge Base
- 3 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Lemon Flavor
- Zest of 2 medium lemons
- 1 –2 tsp lemon extract adjust to taste
- Optional: 1–2 tbsp fresh lemon juice add sparingly
- Optional Toppings
- White chocolate drizzle
- Candied lemon peel
- Sprinkles or sugar crystals
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal. Lightly grease if desired.
- In a medium saucepan over low heat, melt white chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth. Remove from heat and stir in vanilla and salt.
- Fold in lemon zest and lemon extract. If using fresh juice, add gradually to avoid a runny fudge. Adjust flavor as needed.
- Pour mixture into the prepared pan and smooth the top. Add optional toppings if desired.
- Refrigerate for 2–3 hours or until firm. Lift using the parchment and cut into squares.
Notes
• Use lemon extract for bright flavor; juice can make fudge too soft.
• Zest finely to prevent chewy bits.
• Stir gently to avoid overheating or seizing the chocolate.
• Chill fully before slicing for clean squares.
• Optional twist: swirl in a small amount of orange zest or juice for a citrus blend.
• Zest finely to prevent chewy bits.
• Stir gently to avoid overheating or seizing the chocolate.
• Chill fully before slicing for clean squares.
• Optional twist: swirl in a small amount of orange zest or juice for a citrus blend.