A group of lemon fudge squares on a sheet of baking paper
4 from 9 votes

Easy Lemon Fudge

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 36 pieces
Calories: 164kcal
Author: Marie Roffey
This creamy, Easy Lemon Fudge Recipe is bursting with fresh and zesty lemon flavour. With a base of white chocolate and sweetened condensed milk, this fudge recipe is simple and super quick to make.
Course: Dessert, Snack, Sweets
Cuisine: American, Australian, English, World


  • 3-4 lemons (notes)
  • 1/2 cup white granulated sugar
  • 1 can (395ml / 14oz) sweetened condensed milk
  • 115 g unsalted butter
  • 550 g (2 3/4 cups) white chocolate, roughly chopped
  • zest of 1/2 a lemon
  • Yellow food colouring
  • Sprinkles or edible glitter


  • Line an 8x8 inch square baking tin with baking paper.
  • 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).
  • Juice the lemons until you have 1/2 cup of strained lemon juice (make sure it's free of pulp and pips).
  • Place the peel from one lemon, lemon juice and sugar in a small heavy-based saucepan over medium heat.
  • Bring it to a boil and cook stirring every so often for 7-10 minutes, until thickened and reduced by about half. It should be the colour of very pale honey. Set aside.
  • Combine the sweetened condensed milk, butter and white chocolate in a medium heavy-based saucepan. Stir over low-medium heat, without boiling, until everything is melted and combined.
  • Take it off the heat and add the lemon syrup, lemon zest and a drop or two of yellow food colouring (if using). Mix to combine.
  • Pour the mixture into the lined baking tin. Top with sprinkles.
  • Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight.
  • Cut into squares and serve.


Equipment used: heavy based saucepan, 8x8 inch square baking tin
  1. For the lemon syrup, you'll use just the peel of one and 1/2 cup of lemon juice. Peel or zest all the lemons and you can freeze it for use in the future or for adding a little zing to fried or roast chicken.
  2. Turn this into Lemon Meringue Fudge by adding crushed up shop-bought meringues to the pan before or after the fudge has been poured in.
  3. Get the gift tag and make a gift of it. 


A group of lemon fudge squares on a sheet of baking paper

Image of a gift tag for lemon fudge


This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.

Have you tried this recipe?
Rate or comment below

An image of salted caramel fudge overlayed with text saying great food gifts

Reader Interactions


  1. Heather

    So I just tried making this delicious looking fudge. I followed all the directions to a tee and ended up with something that looks and tastes like caramel (didn’t get to the point where I could even add the lemon extract) and my mixture never got as thick as your directions describe. Just wondering where I may have gone wrong??

    • Marie Roffey

      The only thing I can think is the heat was too high, causing the sugar to caramelise. I’ll be redoing photos for this recipe soon so I’ll work on a video as well for a visual aid.

  2. Heather

    I’d greatly appreciate a video! That believe that would be quite helpful. I cooked the mixture on medium to medium low heat the entire time, usually keeping the heat closer to the lower end of the range.

    • Marie Roffey

      Hi Heather, I’ve made this recipe easier and even more delicious and it will be republished with this new recipe in a few days. I’ve emailed you the recipe for early access if you were wanting to try it again.

      • Amita

        Hey do you have video of it..?

        • Marie Roffey

          Not yet Amita, but I will add one in the future.

  3. Lily

    5 stars
    Hi! Thanks for sharing this beautiful recipe, I love lemons!!!
    Can you please tell me how much syrup goes into the recipe if you’re using pre-cooked syrup?! I made citronat (candid lemons) which is a vital ingredient in my grandma’s German gingerbread recipe. I was looking for a recipe to use the syrup that is now a leftover product and found yours.
    I have about 400ml of syrup, made from sugar and lemon juice. Would this work with your recipe?
    Thanks a lot! Kind wishes

    • Marie Roffey

      Sounds lovely Lily, you need about 1/2 cup or 125ml. As I’m not sure how strong your syrup is, maybe just add 1/3 cup. Do a little taste test once everything is combine (careful to let it cool a bit first) then see if you need the rest. I’d love to hear how it goes

  4. Sophie

    Hi, i attempted this yeaterday and left it overnight in the fridge as directed. What I’ve got is more like lemon curd. It tastes lovely just hasn’t set properly. do you know where I went wrong? Or have any ideas as to how to use it now as you can’t even cut it

    • Marie Roffey

      Hi Sophie, this would just be because your lemon syrup didn’t reduce far enough. You can put the whole lot back in the pan and bring it to a low bubble stirring constantly so that it doesn’t burn. Keep it there for 5-6 minutes and you should see it thicken further. You could also add more white chocolate or freeze it and eat it frozen 🙂

  5. Juliana Baioni

    I moved to a new place that has a lemon tree in the backyard and it’s been raining lemons all summer! I found this recipe as I was looking for things to do with all the fruit, and it was a winner with me, my housemates, and many of my friends.

    My one question is about it’s ability to withstand heat. You mention it’s not a “real fudge” and I noticed yesterday when it was out of the fridge for a little while that it became very soft and gooey. Does really fudge not do that? Is there a way to have this fudge keep it’s shape at room temperature?

    This is such a great treat, thank you for sharing the recipe!

    • Marie Roffey

      Hello Juliana, no this is a soft fudge and best enjoyed straight from the fridge. If you think about the ingredients, we’re relying mainly on white chocolate to solidify this as everything else is liquid. You could certainly cook it longer to try to caramelise the sugar but then you’ll end up with brown lemon fudge. Totally fine and it can certainly work but I really wanted a nice yellow fudge. Hope that all makes sense 🙂

  6. Amita

    Hi, can I use white compound for this..?

    • Marie Roffey

      You could but the flavour won’t be as good

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.