Make Lemon Fudge

Chocolate fudge is definitely a classic, but lemon fudge offers a fresher, lighter flavor when you're in the mood for something different. It's the ideal dessert for summer picnics and barbecues, but because it's easy to make, you can whip it up any time your sweet tooth is calling. Whether you prefer a rich, creamy version, a super quick recipe, or a healthier take on the sweet, you only need to know how to mix and use the stove to master lemon fudge.

Ingredients

Creamy Lemon Fudge

• 2 ¼ cups (250 g) granulated sugar
• ¾ cup (188 ml) evaporated milk
• 8 ounces (227 g) white chocolate, chopped
• ½ cup (113 g) butter, diced
• 4 teaspoons (20 ml) lemon extract
• Zest from 1 lemon
• Yellow food coloring (optional)

Quick and Easy Lemon Fudge

• ½ cup (113 g) butter
• ½ cup (118 ml) milk
• 2 small (3.4 ounce/96 g) packages lemon cook and serve pudding
• 3 ¾ cups (469 g) powdered sugar

Healthy Lemon Fudge

• ½ cup (128 g) melted coconut butter
• 2 tablespoons (27 g) virgin coconut oil
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (20 g) pure maple syrup
• Zest of 1 lemon

Steps

Whipping Up Creamy Lemon Fudge

1. Line a baking pan. For the fudge, you’ll need an 8-inch by 8-inch (20-cm by 20-cm) baking pan. Use a piece of parchment paper to line the pan, making sure that the ends extend over the sides of the pan.
   • You can substitute wax paper for the parchment paper if you prefer.
2. Heat the sugar and evaporated milk until it reaches a boil. Add 2 ¼ cups (250 g) of granulated sugar and ¾ cup (188 ml) of evaporated milk to large saucepan. Heat the mixture over medium heat until it comes to a full boil, which should take 5 to 7 minutes.
   • Be sure to the stir the mixture constantly as you bring it to a boil.
3. Lower the heat and stir the mixture until it reaches the proper temperature. Once the mixture comes to a boil, reduce the heat to medium-low. Place a candy thermometer in the pan, and continue to boil the mixture until it reaches 234°F (112°C), which should take approximately 5 to 6 minutes.
   • If you don’t have a candy thermometer, you can use a deep fry thermometer.
   • Stir the mixture constantly while you heat it.
   • If the mixture browns or starts to stick to the pan, lower the heat. However, make sure to maintain the boil until the proper temperature is reached.
4. Turn off the heat and mix in the white chocolate, butter, extract, and zest. When the mixture has reached the desired temperature, turn off the heat. Add 8 ounces (227 g) of chopped white chocolate, ½ cup (113 g) of diced butter, 4 teaspoons (20 ml) of lemon extract, and the zest from 1 lemon. Quickly stir the ingredients into the hot evaporated milk mixture until the butter and chocolate are completely melted.
   • After you combine all of the ingredients, the mixture should have a thick, smooth consistency.
5. Add the food coloring if desired. When you’re finished mixing the ingredients, the fudge will have a white color. If you want it to be yellow, add 2 to 3 drops of yellow food coloring to the mixture and stir until it’s completely blended in.
   • You can use liquid or paste food coloring to tint the fudge.
6. Transfer the mixture to the pan and allow it to cool until firm. Once the mixture is completely blended, pour it into the lined baking dish and use a spatula to smooth it into an even layer. Let the fudge cool at room temperature for at least 2 hours, or until it is firm.
   • It’s a good idea to cover the pan with plastic wrap while you’re waiting for the fudge to set.
7. Cut the fudge into squares and serve. When the fudge is completely set, use the edges of the parchment paper to lift it out of the baking dish. Use a sharp knife to cut it into even squares, and enjoy.
   • Store any leftover fudge at room temperature in an airtight container. It should stay fresh for up to 2 weeks.

Preparing Quick and Easy Lemon Fudge

1. Line a baking pan. For the fudge, you’ll need a 9-inch by 9-inch (23-cm by 23-cm) baking dish. Use a piece of wax paper to line the pan so the fudge won’t stick.
   • You can substitute parchment paper for the wax paper if you prefer.
2. Melt the butter. Add ½ cup (113 g) of butter to a saucepan. Heat the butter over medium heat until it melts completely, which should take 3 to 5 minutes.
3. Mix in the milk and dry pudding. When the butter is melted, add ½ cup (118 ml) of milk and 2 small (3.4 ounce/96 g) packages of lemon cook-and-serve pudding to the pan. Stir the mixture together until it’s completely blended.
   • For the creamiest fudge, use whole milk.
4. Bring the mixture to a boil and cook it for a minute. When the mixture is blended, raise the heat to medium-high. Allow the mixture to come to a boil, and then cook it for an additional minute to thicken it.
   • Stir the mixture constantly as you bring it a boil.
5. Stir in the powdered sugar. After you’ve cooked the fudge mixture for a minute, remove it from the heat. Add 3 ¾ cups (469 g) of powdered sugar to the pan, and mix it until it is fully incorporated.
6. Transfer the fudge to the pan and dust it with powdered sugar. When the fudge mixture is completely blended, pour it into the prepared pan. Use a rubber spatula to press and smooth the mixture in place. Lightly dust the top with powdered sugar if desired.
   • Make sure to spread the fudge mixture in as even a layer as possible in the pan.
7. Chill the fudge for a few hours. Once the fudge is in the pan, place it in the refrigerator. Let it chill for 3 to 4 hours, or until the fudge is completely set.
8. Cut the fudge into pieces and serve. When the fudge is fully set, remove it from the refrigerator. Use a sharp knife to cut it into 1-inch (2.5-cm) pieces and serve.
   • Keep any leftover fudge in an airtight container. It should keep for 1 to 2 weeks.

Mixing Up Healthy Lemon Fudge

1. Combine all of the ingredients. Add ½ cup (128 g) of melted coconut butter, 2 tablespoons (27 g) of virgin coconut oil, 1 tablespoon (15 ml) of fresh lemon juice, 1 tablespoon (20 g) of pure maple syrup, and the zest from 1 lemon to a food processor. Pulse the mixture together until it is completely smooth.
   • You can also use a blender to mix up the fudge.
   • You can substitute stevia drops for the maple syrup if you prefer. However, you’ll need to increase the coconut butter amount by 1 tablespoon (16 g) if you use the stevia.
2. Transfer the mixture to a freezer-safe container and freeze until it’s firm. Once the fudge mixture is fully blended, use a spatula to spread it into a freezer-safe plastic container. Cover the container with the lid or plastic wrap, and chill the fudge in the freezer 2 to 3 hours, or until firm.
   • You can also transfer the fudge mixture to candy molds if you prefer.
3. Slice the fudge and serve. When the fudge is fully set, remove it from the freezer. Use a sharp knife to cut it into even squares, and serve.
   • Store any leftover fudge in the refrigerator. It should stay fresh for up to a week.

Things You’ll Need

Creamy Lemon Fudge

• 8-inch by 8-inch (20-cm by 20-cm) baking pan
• Parchment paper
• Small saucepan
• Wooden spoon
• Candy thermometer
• Rubber spatula
• Knife

Quick and Easy Lemon Fudge

• 9-inch by 9-inch (23-cm by 23-cm) baking dish
• Wax paper
• Small saucepan
• Wooden spoon
• Rubber spatula
• Plastic wrap
• Knife

Healthy Lemon Fudge

• Food processor
• Rubber spatula
• Freezer-safe plastic container
• Knife

Sources and Citations

See also

• Make Fudge Hearts
• Make Russian Fudge
• Make Chocolate Fudge
• Make Fudge
• Make Cocoa Fudge