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You won't believe how easy this lemon fudge is! Just three simple ingredients come together to make the creamiest, zestiest treat. Every time I make a batch, my kitchen fills with this amazing citrusy smell. The best part? It takes barely any time to whip up!
Why This Fudge is So Good
I love recipes that don't need fancy kitchen skills, and this one's a winner! Ten minutes and you're done. The white chocolate makes it super creamy, while fresh lemon gives it such a bright pop of flavor. My friends always beg me to make this for parties!
What You'll Need
- Sweet Stuff: One 14 oz can of sweetened condensed milk
- White Chocolate: 3 cups chopped up (spring for the good stuff!)
- Lemon Extract: Just a teaspoon
- Extra Fun: Yellow food coloring if you want it pretty
- More Zing: Fresh lemon zest really makes it pop
- Pretty Things: Sprinkles to make it sparkle
Let's Make It!
- Mix It Up
- Dump your condensed milk in a pot with lemon extract and yellow coloring if you're using it. Give it a good stir.
- Get Melty
- Toss in your white chocolate and keep stirring over low heat until everything's smooth and shiny.
- Extra Lemony
- Want more zing? Throw in some fresh lemon zest now.
- Cool It Down
- Pour it all into your lined pan, smooth the top, add sprinkles if you want, then pop it in the fridge till it's firm.
- Time to Enjoy
- Cut it up into squares and watch them disappear! Save the leftovers in the fridge.
Make It Your Own
Sometimes I crumble up meringues on top for a lemon meringue pie vibe. Or switch up the extract orange tastes amazing too! Go wild with the toppings crushed cookies are super yummy.
My Secret Tips
Don't skimp on the white chocolate cheap stuff won't melt right. Keep the heat low and steady, and make sure your lemon extract is the good kind. Trust me, it makes a difference!
Keeping It Fresh
Pop it in an airtight container and it'll stay yummy in the fridge for weeks (unless you added zest, then eat it within a week). You can even freeze it for a couple months. If it gets sticky on top, just let it sit out uncovered for a bit.
Ways to Serve It
Let the fudge warm up a bit before eating it tastes creamier that way. I love wrapping pieces up as little gifts, or setting them out at parties. My favorite is having a piece with my afternoon tea!
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Mix It Up
Get creative with your toppings! Rainbow sprinkles make it fun, or try crushed cookies for crunch. I've even used different jello powders to make wild flavors like raspberry or lime!
Sweet and Tangy Perfection
This fudge is seriously the best of both worlds sweet and creamy but with that zingy lemon kick. Once you try making it, you'll want to keep a batch in your fridge all the time. It's that good!
Frequently Asked Questions
- → Can I use lemon juice instead of extract?
Extract works best as juice can make the fudge seize up. If you want natural lemon flavor, use the zest option but know it will shorten shelf life.
- → Why isn't my fudge setting?
Make sure to use proper white chocolate bars, not chips. Also ensure it's fully chilled - overnight works best for firm, clean-cutting squares.
- → Can I freeze this fudge?
Yes, wrap well and freeze up to 3 months. Thaw in the fridge overnight. The texture might be slightly different but still delicious.
- → Why use gel food coloring?
Gel gives better color without adding excess liquid that could affect texture. Regular food coloring can work but use very sparingly.
- → What if I can't find lemon extract?
Try the jelly crystal version mentioned in notes. Mix lemon jello with water first, then add other ingredients for similar flavor.