A group of lemon fudge squares on a sheet of baking paper
3.72 from 7 votes

Easy Lemon Fudge

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 36 pieces
Calories: 164kcal
Author: Marie Roffey
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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
Keyword: easy lemon fudge, lemon fudge, lemon fudge recipe, lemon meringue fudge

Ingredients

  • 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

Instructions

  • 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.

Notes

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. 

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