Description
This Lemon Fudge recipe offers a luscious, tangy twist on traditional fudge by combining sweetened condensed milk, white chocolate, and bright lemon flavor. Finished with lemon zest and optional sprinkles, it’s a creamy, melt-in-your-mouth treat perfect for any occasion.
Ingredients
Scale
Fudge Base
- 1 can sweetened condensed milk (395g/14oz)
- 540g white chocolate, roughly chopped (19oz)
- 3-4 teaspoons lemon extract
- 1 tablespoon lemon zest, finely grated
- Drop yellow gel food colouring (optional)
Toppings
- Sprinkles or decorations (optional)
Instructions
- Prepare Pan: Line an 8-inch square baking pan with baking paper and set aside. Have sprinkles ready if you plan to use them.
- Combine Base Ingredients: In a medium saucepan, add the sweetened condensed milk, 3 teaspoons lemon extract, and yellow gel food colouring if using. Stir to combine evenly.
- Melt Chocolate: Add the chopped white chocolate to the saucepan and cook over low to medium heat, stirring constantly to prevent burning, until the chocolate fully melts and the mixture is smooth.
- Add Lemon Zest & Adjust Flavor: Stir in the lemon zest, then taste the mixture. If a stronger lemon flavor is desired, add the remaining lemon extract and stir thoroughly.
- Transfer Fudge to Pan: Pour the mixture into the prepared pan and use a spatula to smooth the surface evenly.
- Add Toppings: Immediately sprinkle any decorations or sprinkles over the fudge and tap the pan gently on the countertop to settle them in.
- Chill: Refrigerate the fudge until firm, for at least 4 hours, or preferably overnight.
- Serve & Enjoy: Once set, cut into squares and enjoy your delicious lemon fudge. Remember to leave a comment and rating if you tried the recipe!
Notes
- Use full-fat white chocolate for the creamiest texture and best flavor.
- Lemon extract varies in strength; adjust to taste for desired tanginess.
- Yellow gel food coloring is optional but enhances the lemony appearance.
- Finely grated fresh lemon zest brightens the flavor naturally.
- Fudgeset best when refrigerated overnight to fully firm up before slicing.
