Lemon Fudge Recipe

Through Clouded Glass | Lemon Fudge Recipe

I really like citrusy things.

I'm not sure when this started, but ever since having babies I just get these cravings for citrus.  Like lemon in my water.  Or orange juice.  Or lemon bars.  Maybe I'm just deficient in vitamin C.

Regardless, lately I've been in the mood for lemon-something.  Then the other day I remembered seeing a recipe for lemon fudge on Pinterest a while back, so I looked it up.  However, I read through several different lemon fudge recipes, and . . . I just didn't like them.  Either they called for stuff I did not have on hand, or they seemed too complicated, or they had to set up over 4-6 hours.  Yeah, that wasn't working for me.  I wanted lemon fudge, now.

So I decided to invent my own.  I looked up a cherry almond white chocolate fudge recipe that I have used in the past as a starting point.

Through Clouded Glass | Lemon Fudge Recipe

I have to say, I love that white chocolate fudge recipe.  You could probably do all kinds of things with it besides just lemon, and it's one of those fudge recipes that is hard to mess up.  Kuddos to whoever invented it (apparently it first appeared in Woman's Day magazine?), because it's a good one.

So I changed a few things and turned it into lemon fudge!  It turned out pretty good, so I thought I'd share my little adaptation here.

Lemon Fudge

1 1/2 cups sugar
2/3 cups whole milk or cream
1/2 stick of butter
2-3 drops yellow food coloring (if desired)
10 oz. white chocolate chips
1 tbsp. lemon flavoring
1 tsp. lemon zest (optional)

1. Grease a small plate or pan with butter or cooking spray, and set aside.  

2. Mix together sugar, milk, butter, and food coloring in medium-sized pan.  Bring mixture to a boil over medium-high heat.  

Through Clouded Glass | Lemon Fudge Recipe

3. Boil for 5 minutes without stirring.  Actually I boiled it for 6 minutes the first time and it set up right away but it was a little riskier.  If you want to be safe just do 5 minutes and then expect it to take longer to completely set.

4. Remove from heat and stir until smooth.  Stir in white chocolate chips until melted. Stir in lemon flavoring (you might have to do this to taste, because if your fudge is still hot some of the flavoring will burn off).  Stir in lemon zest if desired.

5. Spread in prepared dish.

6. Now go lick the pan while you wait for the fudge to set up.

Through Clouded Glass | Lemon Fudge Recipe

And that's it!  Lemon fudge.  I'm feeling like I should try experimenting with some other fudge recipes I have and see what I can come up with.  I feel like so many fudge recipes are so complicated - I'd rather just stick with the recipes that I know work for me and see what I can do to change them up!

Anyone else have some amazing fudge recipes they'd like to share?

Through Clouded Glass | Lemon Fudge Recipe


Check out some of my other fudge recipes!


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22 comments

  1. ooo I love citrus when I'm pregnant. I just tried a fudge recipe from Pinterest that never set :( I ended up spreading it on apples!

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  2. Mmm, I think I'll have to make myself some of this fudge! It was soo good when you gave me some!!

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  3. I'm a huge white chocolate lover so this is right up my alley! yum! Thanks for sharing!

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  4. Yummm! You know, i've never actually tried lemon fudge! This does sound (and look) good though. Last year I made peanut butter fudge for the first time and it was pretty good - it'd be especially nice if it was a choc-peanut butter combination :)

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  5. I absolutely LOVE all things lemon! I never thought to make fudge though..thanks for sharing! I've got a great fudge recipe thats my old standby too..I got it off the back of some specialty roasted marshmellow cream I bought at an amish foods store actually!

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  6. Meant to comment that I found the secret announcement but forgot because my phone was being dumb and wouldn't post it. But I found the crossword puzzle ;). So clever. Congrats!!

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  7. when i was pregnant with both my boys i craved lemons so badly. i would squeeze two whole lemons into a glass of water.

    congrats! :)

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  8. How much butter is 1/2 a stick? This looks like my lemon dream! Will definitely try it once I figure out how much butter is half a stick!
    Shirley

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  10. Definitely going to try this recipe right away, I'm crazy for lemons! :-) Hey Shirley in answer to your question, a 1/2 stick is 1/4 cup.

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  11. I made these today and it turned out so much sweeter than what I'd expected, but the lemon flavor is so so tempting. I have 2 questions, what would be the shelf life and another question is could we reduce sugar from the recipe and still get the same result? :) :)

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    Replies
    1. I think after a week it would probably start to taste stale, but I imagine it would be fine to eat longer than that...I'm sorry, I have only tried the recipe above. If you create a version with less sugar, I'd be interested to hear how it turns out!

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  12. This sounds great. I'll have to try it. It started me thinking of maybe a recipe I use to make peanut butter fudge could be adapted to create lemon fudge. It is the typical fudge recipe that is on the Hershey's Cocoa can... old timey fudge recipe. But instead of cocoa it calls for peanut butter...sugar and milk cooked to soft ball stage, add the peanut butter, butter and vanilla. Wonder if the lemon icebox pie recipe could offer something that could be turned into fudge? Questions, I know, but yours now has me thinking! Thanks again!

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  13. This turned out great! I doubled the recipe and slightly adapted it to my taste. I used 2 1/2 cups sugar instead of 3 cups, and it seemed sweet enough. I also added the lemon zest and about a tablespoon of freshly squeezed lemon juice to get the hint of acidity that I like in lemon recipes. The fudge is just like in the pictures, it's hard to cut it and get it out of the pan, but still it's the BEST fudge I've ever had! Thanks for the recipe, definitely will be making it again!

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  14. Is there a gluten free version or is this recipie gluten free?

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  15. ok just made this. I didn't have any lemon flavoring but I do have lemon stevia drops so as I'm trying to cut down on sugar thought I'd try it. haven't tasted it yet though. So I didn't ad in any sugar because stevia is sweet so I was substituting that for the sugar and flavoring. So after I added the white chocolate( I had ghirardelli's) when stirring, I think the butter was separating from everything so I had this thick white stuff with some yellowish butter around it. It was oily looking. Finally I poured a tiny bit off and put it in the pan so its in the fridge. well see but some of the butter was still separated on the edges. ..I suspect it was not putting in the sugar duh.. now that I think about it yea. I just wasn't sure how the stevia would cook and if it would do what sugar did. It doesn't! lol oh well I tried and it may still taste good well see! since its only me and Hell I'd eat the white chocolate alone I'm sure I'll still like it but won't do that again. so don't substitute stevia for sugar in fudge! lol lesson learned.

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  16. What size pan did you use?

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  17. My mother loved lemon anything! She always told me that when she was pregnant with me, she craved everything lemon!
    She even made my birthday cake lemon:)
    I sure do miss her!

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  18. Can you use milk chocolate chips instead?

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    1. You can, I'm just not sure how that would taste with the lemon. If you still want a citrus flavor, I'd go with orange if you use milk chocolate chips!

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