Lemon Fudge
Description
Simple, easy and delicious describes this easy to make lemon fudge. The hardest part of making it is waiting for it to set up.
Ingredients
3-4 lemons
1/2 c. white granulated sugar
14 oz. can sweetened condensed milk
8 T. unsalted butter
3/4 c. white chocolate, roughly chopped (not white chocolate chips)
zest from 1/2 lemon, extra
yellow food coloring, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Line an 8×8 inch baking pan with parchment paper.
Lemon simple syrup: use a peeler to peel just the yellow part of 1 lemon, not the white part.
Juice the lemons until there is 1/2 c. strained lemon juice, making sure it's free of pulp.
Place the lemon peeling, lemon juice and sugar in a small heavy-bottomed saucepan over medium heat. Bring to a boil; cook stirring occasionally for 10-12 minutes, until thickened and reduced by half. It should be a pale honey color. Set aside.
Combine the sweetened condensed milk, butter and white chocolate in a medium heavy-bottomed saucepan. Stir over low-medium heat, without boiling, until everything is melted and combined. Remove from the heat; add the lemon syrup, lemon zest and a drop or 2 of yellow food coloring, if using. Stir to combine.
Pour the mixture into the prepared baking pan.
Let sit for 30 minutes to cool at room temperature; cover with plastic wrap.
Refrigerate overnight.
Serve.
36 servings.
Store in an airtight container in the refrigerator for up to 1 week.