Lemon Fudge (Print Version)

# Ingredients:

01 - 1 can (395g/14oz) sweetened condensed milk.
02 - 3-4 teaspoons lemon extract.
03 - 540g (19oz) white chocolate, roughly chopped.
04 - 1 tablespoon lemon zest (optional).
05 - Yellow gel food coloring (optional).
06 - Sprinkles for decorating (optional).

# Instructions:

01 - Line 8 inch square pan with baking paper.
02 - Combine condensed milk, lemon extract and food coloring (if using) in saucepan.
03 - Add white chocolate, cook over low-medium heat stirring constantly until melted and smooth.
04 - Stir in lemon zest if using, taste and add more extract if desired.
05 - Pour into pan, add sprinkles if using, tap pan to settle. Chill 4 hours or overnight.
06 - Once firm, cut into squares.

# Notes:

01 - Use chocolate bars not chips.
02 - Keeps 2-3 weeks without zest, 1 week with zest.
03 - Can use jello crystals instead of extract.

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