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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.
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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.