Description
A creamy, tangy Lemon Fudge made with white chocolate, sweetened condensed milk, and fresh lemon juice and zest. This easy, no-bake dessert combines the rich sweetness of fudge with bright citrus flavor, perfect for spring and summer gatherings or anytime you crave a refreshing treat.
Ingredients
Scale
Fudge Base
- 2 cups white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons unsalted butter
Flavoring
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- a few drops yellow food coloring (optional)
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper or foil, leaving some overhang for easy removal of the fudge later.
- Melt the base: In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is melted completely and smooth.
- Add flavorings: Remove the saucepan from heat, then stir in fresh lemon juice, lemon zest, salt, and yellow food coloring if using. Mix thoroughly until fully combined and smooth.
- Pour and chill: Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Refrigerate for at least 3 hours or until fully set and firm.
- Cut and serve: Once the fudge is firm, lift it out of the pan using the parchment or foil overhang. Cut into approximately 25 square pieces and serve chilled.
Notes
- For extra tang, add an additional tablespoon of lemon zest or a drop of lemon extract to intensify the citrus flavor.
- Store leftover fudge in an airtight container in the refrigerator for up to 1 week to maintain freshness and texture.
