Lemon Fudge

Featured in: Indulge in Heavenly Sweet Treats

Pour condensed milk and lemon extract over your melted white chocolate, mix in food coloring or zest if you want more zing, then let it chill ‘til nice and firm. Prepped fast, you just wait for it to set up.

Lily chef cooking Cookingwithmee blog.
Updated on Fri, 06 Jun 2025 13:52:23 GMT
Squares of tangy lemon fudge on a plate with lemon peel curls, lemons in the background on a wooden table. Pin it
Squares of tangy lemon fudge on a plate with lemon peel curls, lemons in the background on a wooden table. | cookingwithmee.com

Lemon fudge is a total breeze to throw together. Just grab three basics and you'll have something rich and citrusy in no time. When I put this together, my whole place smells amazing. The coolest thing? You can make it in a flash!

What Makes This Fudge Awesome

I'm all about treats that come together quick, and this one? It's perfect! You only need ten minutes on the clock. White chocolate gives you that smooth, creamy bite. Lemon brings a burst of bright, fresh flavor. Everyone at my parties asks for it again and again!

Grab These Things

  • Pretty Touch: Add sprinkles to make it sparkle
  • More Flavor: Fresh lemon zest for more zing
  • Sweet Stuff: 14 oz can of sweetened condensed milk
  • Color Boost: Want it sunny yellow? Pop in a few drops of food coloring
  • White Chocolate: 3 cups chopped – go for the yummy kind!
  • Lemon Power: Only a teaspoon of lemon extract

Ready to Make It?

Slice and Snack
Chop your fudge into little squares. Seriously, it vanishes fast! Toss leftovers in the fridge.
Chill Out
Scoop the mixture into your lined pan, smooth the top, sprinkle on extras, and stick it in the fridge to set up.
Zest It Up
If you love that strong lemon flavor, grate in some fresh lemon zest at this point.
Melt and Mix
Add your white chocolate to the pot and stir gently over low heat so it all melts and looks glossy.
Start the Party
Pour the condensed milk in a pot, drop in lemon extract, and food coloring if you like. Mix it all well.

Switch It Up

I like tossing meringue pieces on top sometimes, makes it taste like meringue pie! Swap the extract—orange is super tasty too. Crumbled cookies? Always a good idea, trust me!

My Inside Scoops

Don't go cheap on the white chocolate. The melty magic just won't happen with the bargain kind. Low and slow heat is key. Pick a good lemon extract. It honestly changes everything!

Stay Fresh

Keep it stashed in a sealed box in the fridge for weeks—unless you put in zest, then try to finish it in a week. Wanna freeze it? Go ahead for a couple months. If it's sticky, just leave it out for a bit uncovered and it'll dry up nicely.

Serving Ideas

It tastes best if you let the fudge come up to room temp before eating. Creamy goodness! I like to share it as little wrapped treats, or set some out on party platters. My favorite thing? Nibbling a square with a cup of tea in the afternoon.

Squares of lemon fudge sitting on parchment, sprinkled with zest, and lemons peeking out in the background. Pin it
Squares of lemon fudge sitting on parchment, sprinkled with zest, and lemons peeking out in the background. | cookingwithmee.com

Get Creative

Go wild with toppings! Rainbow sprinkles or smashed cookies bring fun and crunch. I've even mixed in different jello powders to make colorful flavors like lime or raspberry!

Irresistible Sweet-and-Zingy Treat

This fudge really nails it—it hits sweet and creamy notes but also packs a punch of lemony tang. Once you whip it up, I bet you'll want a stash in your fridge all the time. It's super addictive!

Frequently Asked Questions

→ Can I use lemon juice instead of extract?

Extract gives better results since juice can mess up the texture. If you’re going for real lemon, add zest but know it won’t keep fresh as long.

→ Why isn't my fudge setting?

You’ll want to use white chocolate bars, not chips—they melt better. Let it chill at least overnight so you can slice perfect pieces.

→ Can I freeze this fudge?

Sure! Wrap it up tight and pop in the freezer for up to three months. Let it thaw in the fridge. Texture might change a bit but still tastes awesome.

→ Why use gel food coloring?

Gel gives you rich color without messing up the set. If you only have liquid coloring, use just a drop or two to keep things smooth.

→ What if I can't find lemon extract?

No extract? Try the jelly crystals idea from the notes. Fix up lemon jello with water, then blend it in for a lemony kick.

Lemon Fudge

White chocolate and lemon come together for a tangy, melt-in-your-mouth treat. Mix up just three things, top with zest or sprinkles if you like, and enjoy a bright burst of flavor.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Lily

Category: Decadent Desserts

Difficulty: Easy

Cuisine: American

Yield: 36 Servings (36 pieces)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 540g (19oz) white chocolate, chopped into pieces.
02 1 can (395g/14oz) of sweetened condensed milk.
03 3-4 teaspoons of lemon extract.
04 Lemon zest, about 1 tablespoon (optional).
05 Optional: yellow gel coloring.
06 Optional: sprinkles to decorate.

Instructions

Step 01

Cover an 8-inch square tin with parchment paper.

Step 02

In a saucepan, mix together condensed milk, lemon extract, and food color if you want to use it.

Step 03

Stir in the chopped white chocolate and keep it on medium-low heat. Stir until completely melted and creamy.

Step 04

Mix in lemon zest, taste, and decide if you'd like more lemon flavor by adding more extract.

Step 05

Transfer mixture to the prepared tin, scatter sprinkles over the top if using. Tap to level and let it chill for 4 hours or overnight.

Step 06

When completely firm, slice it into pieces.

Notes

  1. It's best to use chocolate bars, not chocolate chips.
  2. Lasts 2-3 weeks if there's no zest, but with zest, it's good for 1 week.
  3. Lemon jello crystals can replace the extract.

Tools You'll Need

  • Sturdy saucepan.
  • 8-inch square tin.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 95
  • Total Fat: 5 g
  • Total Carbohydrate: 12 g
  • Protein: 1 g