This creamy lemon fudge recipe is bursting with fresh and zesty lemon flavour. So easy to and super quick to make - just 10 minutes and 3 ingredients!
Ingredients
- 1 can sweetened condensed milk (395g/14oz)
- 3-4 teaspoons lemon extract (notes 5)
- 540 g white chocolate roughly chopped (19oz)
OPTIONAL INGREDIENTS
- 1 tablespoon lemon zest finely grated (notes 4)
- drop yellow gel food colouring
- sprinkles or decorations
For best results, always weigh ingredients where a weight is provided
Equipment
- heavy based saucepan
- 8 inch square baking tin
Instructions
- Line an 8 inch square baking pan with baking paper and set aside. Have sprinkles at the ready if using.
- To a medium saucepan, add the sweetened condensed milk, 3 teaspoons of lemon extract and yellow food colouring (if using). Stir to combine.
- Add the chopped white chocolate and cook over low-medium heat, stirring constantly until the chocolate as fully melted and the mixture is smooth. Make sure it doesn’t catch on the bottom of the pan.
- If you're using the lemon zest, stir that in now, then taste the fudge. If you want a stronger flavour stir in a little more lemon extract.
- Tip the mixture into the prepared pan and smooth out as much as possible.
- Immediately sprinkle over any sprinkles and give the pan a tap on the worktop to settle them in a little.
- Chill until firm, 4 hours or overnight even better, before cutting into squares.
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Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Chocolate: I use a baking white chocolate block. It's best not to use white chocolate chips as they are designed to hold their shape, hence take more heat before they melt.
- Shelf-life: The 3 ingredient lemon fudge will keep for 2-3 weeks in an airtight container in the fridge.
- Lemon zest: Adding lemon zest will reduce the shelf-life to about 1 week in the fridge.
- Lemon extract: Different brands have different strengths of flavour, so start with the 3 teaspoons. Taste the fudge once everything including the chocolate is combined, then add another teaspoon if you want.
- Jelly crystal version: If you can’t find lemon extract, you can make this recipe using jelly (jello) crystals too.
- 1 tin condensed milk
- 540g white chocolate
- 85g lemon jelly crystals (jello crystals) (3oz)
- Add the jelly crystals and 2 tablespoons of water to a heavy based saucepan over low heat. Stir constantly just until the jelly crystals have dissolved - don’t let it boil. Stir in the sweetened condensed milk then add the chocolate and stir constantly until melted. Continue from step 4 above.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
