Why You’ll Love This Recipe
This recipe delivers the perfect balance of creamy and tangy, thanks to the combination of lemon zest and white chocolate. The use of heavy cream creates a silky smooth texture, and the fudge sets up beautifully without the need for a candy thermometer. Whether you're craving a sweet treat for yourself or a gift for someone special, this lemon fudge is sure to impress. Plus, it’s easy to make in small batches, so you can enjoy a few squares without worrying about overindulgence.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup granulated sugar
- ⅓ cup heavy whipping cream or evaporated milk
- 4 ounces white chocolate, finely chopped
- ¼ cup butter (2 ounces or 4 tablespoons), cut into 4 tablespoons
- 2 tablespoons lemon zest (roughly 2 lemons)
- ¼ teaspoon vanilla extract
- Few drops of yellow food coloring (optional)
Directions
- Line a 9x5 loaf pan with parchment paper. Have all of your 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.
- Reduce heat to medium-low and boil until the candy thermometer reaches 234°F, 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 it reaches 234°F, remove from heat. Stir in the white chocolate, butter, lemon zest, and vanilla until melted and smooth. Add food coloring if desired.
- Immediately pour into the prepared pan and spread into an even layer. Let cool at room temperature for 2 hours or refrigerate for 1 hour until firm. Once set, cut into squares.
Servings and Timing
- Servings: 12-16 squares
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Cool Time: 2 hours (or 1 hour if chilled)
- Total Time: 2 hours 30 minutes
Variations
- Lemon-Orange Fudge: Add some orange zest along with the lemon zest for a citrusy twist.
- Coconut Lemon Fudge: Stir in some shredded coconut for a tropical flavor.
- Chocolate Lemon Fudge: Drizzle melted dark or milk chocolate over the top for a beautiful and flavorful contrast.
Storage/Reheating
Store the fudge in an airtight container at room temperature for up to 1 week. If you prefer, you can refrigerate it to extend freshness for up to 2 weeks. The fudge does not need to be reheated but can be brought to room temperature before serving for the best texture.
FAQs
How do I know when the fudge is ready?
The fudge is ready when it reaches 234°F on a candy thermometer. If you don't have one, you can test it by dropping a small amount in cold water – it should form a soft ball.
Can I use lemon juice instead of zest?
No, lemon juice may affect the consistency of the fudge, preventing it from firming up properly.
What’s the best way to cut fudge?
Use a sharp knife to cut the fudge into small squares. You can warm the knife under hot water and dry it to make slicing easier.
Can I make this fudge ahead of time?
Yes, you can prepare this fudge a few days in advance and store it in an airtight container.
Can I use milk chocolate instead of white chocolate?
Yes, milk chocolate will work, but the flavor profile will change from tangy and citrusy to sweeter and richer.
Why does my fudge seem grainy?
Graininess can occur if the fudge was stirred too much while it was boiling, which causes sugar crystals to form. Be sure not to stir once it reaches a boil.
Can I freeze this fudge?
Yes, you can freeze the fudge in an airtight container for up to 3 months. Thaw at room temperature before serving.
Can I make a larger batch?
Yes, you can double or triple the recipe, but be sure to adjust the cooking time and pan size accordingly.
What if my fudge is too soft?
If your fudge doesn’t firm up, it may not have reached the correct temperature. Try reheating and boiling the mixture to the proper temperature before letting it cool again.
Can I add nuts to this fudge?
Yes, adding chopped nuts like pistachios or almonds can add a lovely crunch and flavor contrast to the creamy fudge.
Conclusion
This creamy lemon fudge is an irresistible treat that’s perfect for any time of the year. Its bright and zesty flavor pairs wonderfully with the smooth, melt-in-your-mouth texture. Whether you're making it for yourself or gifting it to others, this fudge will definitely be a hit. Don’t forget to try out some of the variations for a unique twist on the classic!
Creamy Lemon Fudge
This creamy lemon fudge recipe combines the perfect balance of tangy lemon zest and smooth white chocolate, making it a delightful and refreshing treat. Easy to make with simple ingredients, this fudge is perfect for gifting or satisfying your sweet tooth. Whether you’re looking for a homemade dessert or an indulgent snack, this creamy lemon fudge is sure to impress!
- Prep Time: 20 minutes
- cooling time: 2 hours (or 1 hour if chilled)
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12-16 squares
- Category: Dessert, Candy
- Method: Stovetop, No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup granulated sugar
- ⅓ cup heavy whipping cream or evaporated milk
- 4 ounces white chocolate, finely chopped
- ¼ cup butter (2 ounces or 4 tablespoons), cut into 4 pieces
- 2 tablespoons lemon zest (roughly 2 lemons)
- ¼ teaspoon vanilla extract
- Few drops of yellow food coloring (optional)
Instructions
- Line a 9x5 loaf pan with parchment paper and gather all ingredients.
- In a large saucepan, whisk together sugar and cream (or milk) over medium-high heat. Stir constantly until it reaches a rolling boil.
- Reduce heat to medium-low and boil until the candy thermometer reaches 234°F (about 5 minutes). Do not stir during this step.
- Remove from heat once it reaches 234°F. Stir in white chocolate, butter, lemon zest, and vanilla until smooth. Add food coloring if desired.
- Pour the mixture into the prepared pan, spreading it evenly. Let it cool at room temperature for 2 hours or refrigerate for 1 hour to firm up.
- Once set, cut into squares and enjoy!
Notes
- For variations, consider adding orange zest for a citrusy twist, shredded coconut for tropical flavor, or a drizzle of dark or milk chocolate for a beautiful contrast.
- For easier slicing, warm your knife under hot water and dry it before cutting into squares.
