Best 6 Lemon Fudge Recipes

LEMON FUDGE

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.

LEMON FUDGE

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

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.

LEMON FUDGE

Steps:

• 1. 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.
• 2. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set
• 3. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.

LEMON CHIA FUDGE

Steps:

• Melt chocolate chips in a saucepan over low heat.
• Blend raisins, chia seeds, lemon juice, and vanilla extract in a blender until smooth; stir into the melted chocolate. Fold walnuts into the chocolate mixture; spread into a small glass baking dish, smoothing the top.
• Freeze in freezer until firm but not hardened; cut into squares to serve. Store in freezer.

CREAMY LEMON FUDGE RECIPE - (4.2/5)

Steps:

• Line a 9x9 inch square pan with foil Grease the foil with 1 1/2 teaspoons butter set aside In a large heavy saucepan , combine the pudding mix , milk and remaining butter..... Cook and stir over over medium heat until thickened Remove from heat Beat in the powdered sugar and lemon extract Pour into pan and refrigerate until set Using the foil, lift fudge out of pan, discard the foil Cut into 1 inch squares Store in refrigerator Yields 1 1/2 pounds of candy