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Lemon Fudge

Featured in Sweet Treats and Baked Favorites.

This easy lemon fudge combines white chocolate and condensed milk for a creamy, citrus-flavored treat. Perfect for gifting or serving at parties, it keeps well and only needs 3 main ingredients.

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Aisha
Updated on Fri, 17 Jan 2025 00:23:51 GMT
A plate of lemon fudge pieces topped with yellow zest and white sprinkles, with fresh lemons in the background. Pin it
A plate of lemon fudge pieces topped with yellow zest and white sprinkles, with fresh lemons in the background. | www.cookingflavor.com

Let me share my family's favorite white chocolate and lemon fudge recipe with you. The combination of smooth white chocolate with bright citrus notes creates something truly magical in your kitchen. My kids can barely wait for it to set before sneaking a taste, and the whole house fills with this amazing lemony scent while it chills.

What Makes This Recipe Special

I absolutely love sharing this recipe because it's practically foolproof. You'll spend about 10 minutes in the kitchen and end up with the creamiest, most luxurious fudge. I started making these for our local bake sales, and now everyone requests them for parties and holiday gifts.

Ingredients Breakdown

  • Sweetened Condensed Milk: One 14 oz can for rich creaminess and sweetness.
  • White Chocolate: 3 cups of high-quality chopped white chocolate for the perfect melt.
  • Lemon Extract: 1 teaspoon for that fresh citrus punch.
  • Lemon Zest: Optional but enhances the tangy flavor beautifully.
  • Food Coloring: A few drops of yellow for a vibrant look.
  • Sprinkles: For a fun and festive touch (optional).
A flat lay of ingredients for a recipe, featuring halved lemons, bowls of yellow salt and liquid, and white chocolate pieces on a light surface. Pin it
A flat lay of ingredients for a recipe, featuring halved lemons, bowls of yellow salt and liquid, and white chocolate pieces on a light surface. | www.cookingflavor.com

Step-by-Step Instructions

Mix Condensed Milk and Flavoring
In a small pot, combine sweetened condensed milk, lemon extract, and yellow food coloring (if using). Stir to mix evenly.
Melt the White Chocolate
Add the chopped white chocolate to the pot and heat on low, stirring constantly until smooth and fully melted.
Add Zest
If using lemon zest, stir it in at this stage for an extra boost of flavor.
Pour and Cool
Line a pan with parchment paper and pour the mixture in. Smooth the top, add sprinkles if desired, and refrigerate for at least 2 hours or until firm.
Cut and Serve
Remove from the pan, cut into squares, and serve. Store leftovers in an airtight container in the fridge.
A pot filled with smooth, creamy yellow batter being stirred with a blue spatula. Pin it
A pot filled with smooth, creamy yellow batter being stirred with a blue spatula. | www.cookingflavor.com

Make It Your Own

My sister loves making this with orange extract instead of lemon. Sometimes I crush up some vanilla cookies on top or mix in different food colors for special occasions. Last Easter I made a pastel version that disappeared in minutes at our family gathering.

My Kitchen Secrets

After years of making this fudge I've learned a few tricks. Splurge on good white chocolate it really makes a difference. Watch the heat carefully while melting everything together. If your mixture looks too gooey give it a minute to cool before pouring it into your pan.

Keeping Your Fudge Fresh

Your fudge will stay perfect in the fridge for about a week in an airtight container. If you've added fresh zest it might not last quite as long but trust me it usually disappears way before that. Pop it in the freezer for up to two months if you're making it ahead for an event.

Time to Enjoy

Take the fudge out of the fridge about 5 minutes before serving. It's amazing with afternoon coffee or wrapped up as little gifts. I love seeing guests' faces light up when they taste that unexpected hint of lemon in the creamy white chocolate.

The Perfect Balance

There's something magical about combining white chocolate's sweetness with fresh lemon. This fudge brings a bit of sunshine to any dessert table and never fails to make people smile. It's become my signature treat at every family gathering.

A tray of lemon fudge cut into square pieces, topped with lemon zest and coarse salt. Pin it
A tray of lemon fudge cut into square pieces, topped with lemon zest and coarse salt. | www.cookingflavor.com

Frequently Asked Questions

→ How long does lemon fudge stay fresh?

Without lemon zest, the fudge stays fresh for 2-3 weeks when stored properly. If you add lemon zest, it's best consumed within one week.

→ Can I use white chocolate chips instead of bars?

It's recommended to use chocolate bars rather than chips for this recipe. Chocolate bars melt more smoothly and provide better texture for the fudge.

→ Is there a substitute for lemon extract?

Yes, you can use jello crystals as an alternative to lemon extract. This will provide both flavor and color to your fudge.

→ Why do you need to line the pan with baking paper?

Lining the pan with baking paper prevents the fudge from sticking and makes it easier to remove. It also helps maintain the shape of your fudge pieces when cutting.

→ Can I skip the food coloring?

Yes, the food coloring is completely optional. It only adds visual appeal but doesn't affect the taste or texture of the fudge.

Lemon Fudge

A smooth and creamy white chocolate fudge bursting with bright lemon flavor, made with just 3 ingredients plus optional zest and sprinkles for extra zing.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Aicha

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 36 Servings (36 pieces)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1 can (395g/14oz) sweetened condensed milk.
02 3-4 teaspoons lemon extract.
03 540g (19oz) white chocolate, roughly chopped.
04 1 tablespoon lemon zest (optional).
05 Yellow gel food coloring (optional).
06 Sprinkles for decorating (optional).

Instructions

Step 01

Line 8 inch square pan with baking paper.

Step 02

Combine condensed milk, lemon extract and food coloring (if using) in saucepan.

Step 03

Add white chocolate, cook over low-medium heat stirring constantly until melted and smooth.

Step 04

Stir in lemon zest if using, taste and add more extract if desired.

Step 05

Pour into pan, add sprinkles if using, tap pan to settle. Chill 4 hours or overnight.

Step 06

Once firm, cut into squares.

Notes

  1. Use chocolate bars not chips for better melting.
  2. Keeps 2-3 weeks without zest, 1 week with zest.
  3. Can use jello crystals instead of lemon extract.

Tools You'll Need

  • 8 inch square pan.
  • Saucepan.
  • Baking paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 98
  • Total Fat: 5 g
  • Total Carbohydrate: 12 g
  • Protein: 2 g