Lemon Fudge Recipes
LEMON FUDGE
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
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.
FREEZER LEMON FUDGE
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
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
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
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.
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4/5 (1)Total Time 1 hr 10 minsCategory Cooking/RecipesCalories 177 per serving
- Spray pan with cooking spray and cover bottom and sides of the pan with parchment paper and set aside.
- Melt chips in microwave in 30 second bursts until completely melted and smooth. Do not cook for more than 30 seconds at a time or you will burn them.
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- To make the lemon simple syrup, use a peeler to peel just the yellow part of one lemon (you don't want the white part).
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- Line an 8-inch square pan with non-stick tin foil or parchment paper or regular tin foil- sprayed lightly with baking spray.
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- In a saucepan combine sugar and evaporated milk. Take to the stovetop on medium-high heat and cook, stirring constantly until it reaches a rolling boil.
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- Line an 8x8 square pan with parchment paper and the chocolate chips, milk, lemon juice, 2 tbsp lemon zest, and butter into a medium pot over low to medium heat
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- Add the chocolate chips, milk, lemon juice, 2 tbsp lemon zest, and butter into a medium pot over low to medium heat.
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4.5/5 (42)Category Candy + TreatsCuisine AmericanTotal Time 2 hrs 30 mins
- Line a 9x5 loaf pan with parchment paper. Have all of your mise en place (ingredients) prepped before starting.
- In a large saucepan, whisk together the sugar and cream/milk. Heat over medium-high heat, stirring constantly until it reaches a rolling boil.
- Turn the heat down to medium-low and boil until a candy thermometer reaches 234F degrees, about 5 minutes. Do not stir. If it begins to brown, turn the heat down to low, ensuring it's still at a boil.
- Once the mixture reaches 234F degrees, remove from the heat. Using a rubber spatula, immediately stir in white chocolate, butter, lemon zest, and vanilla until the chocolate and butter are fully melted. The mixture should be thick and smooth. If you want a brighter color, stir in the food coloring.
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4.9/5 (4)Category CandyCuisine AmericanCalories 110 per serving
- First, make some homemade lemon curd. If you choose NOT to make homemade, you can buy it in the store. Or use a thick lemon pie filling!
- Next, in your stand mixer bowl, add white chocolate chips, 1 jar of marshmallow cream (7 oz size), and lemon zest. Set aside.
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- Heat in the microwave in 30 second increments until fully melted. Be sure to mix at each interval so that it melts evenly.
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- Put the White Chocolate, Condensed Milk, and Lemon Extract into a heavy based pan – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
- (If making your Fudge slightly more yellow, stir it in now!) Once melted, tip in the sifted icing sugar and combine well, it make take a bit of beating.
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- Melt butter in a saucepan. Add milk and dry pudding. Cook over medium-medium high heat for 1 minute, stirring constantly. When I cook mine it comes to a boil and gets thick pretty quickly.
- Remove from heat. Stir in powdered sugar. Instead of stirring with a spoon you can use and electric mixure.
- If fudge is too dry and firm you can add an additional teaspoon of milk, then mix again. If it's still too firm add another teaspoon of milk. Repeat until you get the consistency you want. Remember though, it will get firmer as it sets in the fridge.
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