Lemon Fudge (Print Version)

# 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:

01 - Cover an 8-inch square tin with parchment paper.
02 - In a saucepan, mix together condensed milk, lemon extract, and food color if you want to use it.
03 - Stir in the chopped white chocolate and keep it on medium-low heat. Stir until completely melted and creamy.
04 - Mix in lemon zest, taste, and decide if you'd like more lemon flavor by adding more extract.
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.
06 - When completely firm, slice it into pieces.

# Notes:

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

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