A creamy and silky-smooth lemon fudge recipe with a great tang!
I love fudge. I love lemon. And I loooooove this Creamy Lemon Fudge recipe! This stuff is rich, silky smooth and beautifully creamy.
I always get a little nervous when making fudge but this one is pretty simple. I use a base recipe of sweetened condensed milk and white chocolate so it’s a bit of a cheats version, but success in trying to master the traditional method, using cream, has so far eluded me. It ends up in tears. Real big girl sobs 🙁 No, not really but it can be seriously frustrating. Which is why I love this recipe. It’s pretty hard to go wrong.
Once I began toying with fudge my excited-crazy-little-kid-brain went into overdrive and I have this enormous list of flavours I want to try. This particular day I wanted something bright and zesty. And this lemon fudge recipe was the result. Super silky smooth, melt-in-your mouth deliciousness. Nom, nom, nom.
And who can resist all those sprinkles and glitter. Too pretty.
This recipe uses lemon extract which you can buy from the supermarket in the baking section. I haven’t tried it with lemon juice as I feared the acidity of the real thing might lead to splitting and I was just not prepared for a culinary disaster. I needed lemon fudge. Stat! I also added a touch of yellow food colouring just to brighten it up and to make it obvious what flavour this is meant to be but also because it’s just so sunshiny 🙂
So here it is – my Creamy Lemon Fudge recipe. Hope you all enjoy this one 🙂
Creamy Lemon Fudge
- 1 can (395ml) sweetened condensed milk (395ml) sweetened condensed milk
- 1 cup (200g) caster (superfine) sugar
- 40 ml corn syrup
- 1/4 cup golden syrup
- 125 unsalted butter
- 30 ml (1 1/2 Tbsp) Lemon Extract (note 1)
- Yellow food colouring
- 180 g white chocolate
Cut the chocolate up finely. Line a 20x20cm baking pan with baking paper.
Combine the sweetened condensed milk, sugar, corn syrup, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
Bring the mixture to a gentle simmer and simmer while stirring for another 6-8 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again).
Add the extract and a few drops of food colouring and mix through well.
Take the mixture off the heat and mix through the white chocolate until fully melted and incorporated.
Pour the mixture into the line baking tin. Top with sprinkles to your hearts contenct and press down lightly with a spoon just so the sprinkles are stuck in the fudge a little bit and won't just fall off when the fudge sets.
Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight.
Cut into squares and serve.
- I use an Australian standard 20ml Tablespoon