Lemon Fudge Recipes

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LEMON FUDGE



Lemon Fudge image

It's hard to believe something this melt-in-your-mouth smooth and delicious can be made with so few ingredients in such little time! -Rozie Born, Zumbrota, Minnesota.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 5

1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract

Steps:

  • Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted. , Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.

Nutrition Facts : Calories 72 calories, Fat 4g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON FUDGE



Lemon Fudge image

A lovely sweet & tart recipe for lemon fudge I found online, posted by Elizabeth LaBau. For me, boiling the sugar & milk mixture for 6 minutes did not result in as firm a fudge as I'd like, but still, it was great, delicious fudge that also had the perfect consistency - as long as I kept it in the fridge. ;-) I'll try a candy thermometer the next time to see if boiling the mixture to soft ball stage doesn't do the trick.

Provided by stormylee

Categories     Candy

Time 21m

Yield 36 pieces

Number Of Ingredients 7

2 1/4 cups sugar
3/4 cup evaporated milk
9 ounces white chocolate chips
4 ounces butter, cut into small pieces
1 teaspoon lemon oil or 2 -3 teaspoons lemon extract
1 lemon, zest of
1 -2 drop yellow food coloring (optional)

Steps:

  • Line an 8x8 pan by with aluminum foil and butter the foil.
  • Combine the sugar and evaporated milk in a pan over medium heat. Stir continuously while the mixture comes to a boil. Once the mixture is fully boiling, continue to cook, stirring constantly, for six minutes.
  • After six minutes, remove the pan from the heat. Quickly stir in the butter, white chocolate chips, lemon oil or extract, lemon zest, and a few drops of yellow food coloring (if using). Continue stirring until the fudge is smooth.
  • Pour the fudge into the prepared pan. Allow it to set at room temperature for at least two hours. Once set, cut it into squares.

FREEZER LEMON FUDGE



Freezer Lemon Fudge image

This lemon 'fudge' is sweet, tart, and refreshing, This 'fudge' is a bit on the rich side so a little goes a long way. Be sure to store in freezer.

Provided by Yoly

Categories     Desserts     Candy Recipes     Fudge Recipes

Time 4h12m

Yield 16

Number Of Ingredients 7

cooking spray
1 (12 ounce) package white chocolate chips
½ (14 ounce) can sweetened condensed milk
3 tablespoons freshly grated lemon zest
3 tablespoons lemon zest, divided
½ teaspoon lemon extract
¼ teaspoon salt

Steps:

  • Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
  • Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
  • Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
  • Use a hot knife to cut fudge, wiping the knife clean after each cut.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 19.1 g, Cholesterol 8.7 mg, Fat 8.6 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 5.2 g, Sodium 74.5 mg, Sugar 18.8 g

LEMON FUDGE



Lemon Fudge image

Make and share this Lemon Fudge recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Candy

Time 55m

Yield 24 small squares

Number Of Ingredients 10

3 cups sugar
1/4 cup cocoa
1 dash salt
3 tablespoons light corn syrup
12 ounces evaporated milk
4 tablespoons butter
1 tablespoon lemon, zest of, grated
3 tablespoons lemon juice
1 teaspoon vanilla
1/2 cup walnuts, chopped

Steps:

  • Combine sugar,cocoa and salt in a large,heavy bottom saucepan.
  • Stir to mix and break up any lumps of cocoa powder.
  • Add the corn syrup,milk and 2 tbsp butter.
  • Place over medium heat andcook, stirring constantly, until the mixturecomes to a boil.
  • Stop stirring,cover the panawith a tight-fitting lid for about a minutesto steam off any sugar crystals on the sides of the pan.
  • Watch closely so it won't boil over.
  • Uncover and continue to cook while stirring scraping sides from time to time,until temperature reaches the soft ball stage.
  • Pour the fudge onto a large platter.
  • Heat the lemon zest,juice and vanilla to boiling and pour over the hot candy.
  • Top with remaining 2 tables.
  • of butter.
  • Let the mixture cool to room temp.
  • Then stir until thick, add nuts and spread onto a buttered plater.

Nutrition Facts : Calories 160.9, Fat 4.7, SaturatedFat 2, Cholesterol 9.2, Sodium 36.9, Carbohydrate 29.6, Fiber 0.4, Sugar 25.9, Protein 1.5

LEMON FUDGE WITH SWEETENED CONDENSED MILK



Lemon Fudge with Sweetened Condensed Milk image

A lemony treat that's easy to make! Store in the refrigerator.

Provided by SarahDash

Categories     Desserts     Candy Recipes     Fudge Recipes

Time 1h20m

Yield 64

Number Of Ingredients 5

½ cup salted butter
1 (11.25 ounce) can sweetened condensed coconut milk
1 (3 ounce) package sugar-free lemon pudding mix
2 cups erythritol confectioners' sweetener (such as Swerve®)
1 teaspoon lemon extract

Steps:

  • Line a small rimmed baking sheet with parchment paper or greased aluminum foil.
  • Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat.
  • Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness.
  • Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.

Nutrition Facts : Calories 37.4 calories, Carbohydrate 10.8 g, Cholesterol 3.8 mg, Fat 2.1 g, SaturatedFat 1.5 g, Sodium 34.4 mg

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