Lemon Fudge Recipe

Lemon Fudge combines zesty lemon flavor with a creamy texture for a swirled fudge that's citrusy sweet. Quick to make and perfect for any occasion, this recipe is a refreshing treat that's guaranteed to brighten up your day.

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When you’re craving something sweet and refreshing, our Lemon Fudge Recipe is exactly what you need. This easy homecooked recipe brings together the zing of lemon with the comfort of rich white chocolate swirled together in one delicious dessert.

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This sweet treat is a little slice of lemony heaven. Made with butter, cream, white chocolate, and real lemon, our Lemon Fudge is guaranteed to put a smile on your face. It’s the perfect pick-me-up any time of day. 

Lemon Fudge Recipe Ingredients

This easy lemon meringue fudge recipe and is full of creamy goodness mixed with a bright citrus flavor that will lemon lovers drool. This indulgent treat uses all your favorite dessert ingredients: cream, sugar, butter, white chocolate, and even marshmallow fluff! 

Lemon Fudge Substitutions and Additions

This easy lemon fudge recipe can be adjusted if you’re missing an ingredient. Here’s how you can switch it up:

Butter: For a dairy-free alternative, substitute salted butter with vegan butter.

Half and Half: For a lighter option, swap half and half with whole milk or a non-dairy alternative like almond milk or coconut milk. To achieve a richer texture, opt for heavy cream instead. Keep in mind, if you use a non-dairy milk or a milk with a thinner consistency, you may need to use a bit less to get the consistency right.

Heavy Cream: You can replace the heavy cream with whipping cream without any issues. 

Granulated Sugar: Granulated sugar is the best sweetener to use to get the texture of the fudge just right. You can also try a 1:1 sugar replacer if necessary.

White Baking Chips: You can swap out white chocolate chips with milk or semi-sweet for a rich chocolate flavor.

Lemon Zest and Extract: You can replace the lemon with other citrus fruits like lime or orange for a completely different flavor.

Vanilla Flavoring: You can replace the vanilla flavoring with almond extract or coconut extract, but it will change the flavor of the fudge quite a bit.

Yellow Food Color Gel: You’re welcome to omit the food coloring altogether. It’s only used to add a brighter yellow color to the swirled fudge. Without the vibrant yellow hue, your fudge will still taste the same.

How to Make This Lemon Fudge Recipe

Gather your ingredients and get ready to whip up this delicious homemade lemon candy fudge recipe. This tangy sweet fudge uses all the most indulgent ingredients as well as fresh lemons. The result? A rich, lemony white chocolate flavor that can’t be beat. 

Here’s how you make it:

STEP ONE: Line an 8×8 inch baking dish with parchment paper and set aside. We also recommend measuring out your ingredients ahead of time. It’s easier to make this homemade fudge recipe if you have them ready to use. Before starting, check to make sure your saucepan is clean and dry. Place it on the stovetop and adjust the burner to medium heat. Have all your utensils handy, including a wooden spoon or rubber spatula for stirring.

PRO TIP: We recommend you use parchment paper (not just cooking spray) for this recipe. You can leave some of the paper hanging over the sides of the pan. This will make it easier to lift the fudge out of the dish once it’s set, allowing for easier slicing and serving.

STEP TWO: Begin by melting the butter, half and half, and heavy cream in a medium pot, stirring continuously until fully melted.

STEP THREE: Add the granulated sugar and continue stirring until it comes to a simmer. Allow it to simmer for an additional 3 minutes, stirring constantly to prevent the mixture from burning. Remove the pan from the heat.

PRO TIP: Make sure your spoon continues to stir right to the bottom of the pan. If you begin to feel overcooked milk mixture building up on the bottom of the pan, reduce the heat slightly.

STEP FOUR: Add the white baking chips to the mixture. Covering the saucepan and letting it sit for a few minutes to melt. Then, stir until the chocolate is fully melted and incorporated.

STEP FIVE: Add the marshmallow fluff, stirring until it’s fully combined into the milk mixture.

STEP SIX: Finally, add the lemon zest, lemon extract, and clear vanilla flavoring, stirring just until mixed.

STEP SEVEN: Pour about ¾ of the mixture into your lined baking pan. Reserve the remaining fudge in the saucepan.

STEP EIGHT: Add the drops of yellow food coloring gel into the saucepan and stir until evenly tinted. 

PRO TIP: Use your food color sparingly. Each brand of food coloring will yield a different result, so go slowly and add more if needed.

STEP NINE: Drop spoonfuls of the tinted fudge onto the untinted fudge in the pan, then use a skewer, chopstick, or knife to swirl the colors together, creating a marble pattern.

STEP TEN: Once the fudge is prepared, allow it to sit at room temperature for 30 minutes to set slightly before covering and transferring it to the refrigerator. Let it chill for at least 4 hours or until set firm.

STEP ELEVEN: Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a sharp knife to cut it into 6 slices by 6 slices, yielding 36 pieces of fudge. Enjoy!

How To Serve Lemon Fudge

This delicious fudge is a homemade candy that’s perfect for snacking or serving to guests. Here are some of the ways we think you’ll love to serve this easy recipe.

Classic Presentation: Arrange the Lemon Fudge pieces on a decorative dessert platter and garnish with lemon slices or zest for a pop of color and flavor. Serve alongside freshly brewed tea or coffee for a cozy afternoon treat, perfect for a book club meeting or afternoon visit with a friend.

Dessert Sampler: Serve Lemon Fudge as part of a larger dessert spread with more sweet treats and lemon desserts such as chocolate truffles, lemon cheesecake bites, rocky road fudge, and lemon brownies. Perfect for parties, it allows guests to sample a variety of flavors and textures and guarantees there’s something everyone will love.

After-Dinner Delight: Finish a delicious meal by serving Lemon Fudge alongside a selection of fresh citrus fruit, berries, or sliced kiwi. The bright lemony flavor of the fudge goes perfectly with the natural sweetness of the fruit.

Lemon Beverage Pairings: If a lemon theme is what you’re after, make sure you don’t skip the drinks. Lemonade is the obvious choice, but pineapple lemonade will take your spread to a whole new level. Whipped lemonade is perfect on a hot day. For a more grown-up beverage selection, hard lemonade is always a winner.

MORE LEMON RECIPES

Dessert Bars

Lemon Cheesecake Bars

Cookie Recipes

Lemon Crinkle Cookies

When To Serve Lemon Fudge

Whether it’s for a laid-back get-together with friends or a holiday feast, this lemon fudge will be a welcomed treat. Perfect for an afternoon picnic or summer cookout, it’s easy to transport and serve (no messy plates and forks required).

This lemon fudge’s bright yellow pop makes it lovely to take to the office, adding a little bit of sweetness and color to an otherwise typical day! 

The sunny lemon hue is also a beautiful addition to the dessert table at wedding and baby showers, birthday bashes, and Easter brunch.

How To Store Lemon Fudge

MAKE AHEAD: This creamy lemon fudge can be easily made ahead for a special occassion. Go ahead and make the fudge recipe as directed, then freeze (see complete instructions below). Then, simply remove the fudge the day of your event and allow it to thaw in the fridge before serving.

IN THE FRIDGE: To store leftover Lemon Fudge in the refrigerator, transfer it to an air-tight container or wrap it tightly in plastic wrap. Properly stored, the fudge will last for up to 5 days in the refrigerator. Before serving, allow the fudge to come to room temperature for the best texture and flavor.

IN THE FREEZER: For longer storage, you can freeze Lemon Fudge for another day. Wrap individual pieces tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or Ziploc bag. Frozen Lemon Fudge will maintain its quality for up to 2 months in the freezer. Allow frozen fudge to thaw in the fridge before serving.

Your fudge can be served at room temperature, but because of the cream used to make the fudge, it should be returned to the fridge after a few hours. This fudge is best served at room temperature.

Why This Lemon Fudge Recipe Is The Best

There’s something undeniably wonderful about Lemon Fudge. From its zesty citrus flavor to its creamy texture, this recipe has won us over!

Easy to Make: This Lemon Fudge recipe is straightforward to make, requiring only a handful of ingredients and minimal cooking time. You don’t have to be a pro baker to make this drool-worthy fudge.

Homemade Charm: There’s something special about homemade treats, and Lemon Fudge is no exception. Making it from scratch allows you to infuse it with love and care, resulting in a dessert that’s full of flavor and homemade charm.

Perfect for Sharing: Whether you’re hosting a party or simply treating your family to a sweet treat, Lemon Fudge is a versatile recipe just about everyone will enjoy, and it’s bright and sunny flavor and color will make everyone smile.

Every bit of Lemon Fudge creates a burst of citrus flavor wrapped in a creamy, indulgent texture! Whether you’re hosting a summer picnic, a birthday celebration, or simply craving a sweet pick-me-up, this recipe is sure to please. 

More Recipes You’ll Love

• ​Lemon Curd
• Grinch Fudge
• Chocolate Fudge
• Cool Whip Candy
• Strawberry Fudge
• Candy Bar Brownies
• Peanut Butter Sauce
• Lemon Crinkle Cookies
• Martha Washington Candy

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Lemon Fudge Recipe

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Lemon Fudge combines zesty lemon flavor with a creamy texture for a swirled fudge that’s citrusy sweet. Quick to make and perfect for any occasion, this recipe is a refreshing treat that’s guaranteed to brighten up your day.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 4 hours hours 50 minutes minutes

Servings 36

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Ingredients

  

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• ¾ cup salted butter
• ½ cup half and half
• ⅓ cup heavy cream
• 3 cups granulated sugar
• 2 tablespoons granulated sugar
• 1¾ cups white baking chips (we used Nestle’s)
• 7 ounces marshmallow fluff (we used Jet Puffed marshmallow cream)
• 1 tablespoon fresh lemon zest
• 1 ½ teaspoons lemon extract (we used Watkins)
• 1 teaspoon clear vanilla flavoring
• ½ teaspoon yellow food color gel

Instructions

 

• Line an 8×8 inch baking dish with parchment paper, making sure the parchment paper goes up all 4 sides of the baking dish. Set it aside.
• Add the butter, half and half and heavy cream to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter is melted.
• Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6-7 minutes. Keep stirring and allow the mixture to simmer for another 3 minutes. Remove from the heat.
• Add in the white baking chips. Cover the saucepan and let the mixture rest for 3-4 minutes. Stir until the white baking chips are melted.
• Add the marshmallow fluff and stir until completely incorporated.
• Stir in the fresh lemon zest, lemon extract. and clear vanilla flavoring into the fudge. Stir just until well combined.
• Pour the ¾ of the fudge into the parchment paper-lined baking dish.
• Add the yellow food color gel to the remaining fudge left in the saucepan. Stir until tinted fudge is a uniform color.
• Drop spoonfuls of the yellow-tinted fudge in dollops over the top of the untinted fudge already in the pan. Use a bamboo skewer, kitchen knife or even a chopstick to swirl and create a marble pattern.
• Allow the fudge to sit at room temperature for 30 minutes before covering the baking dish and chilling in the refrigerator for at least 4 hours. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a large sharp knife to cut the fudge into 6 slices x 6 slices, giving you 36 pieces of fudge. Keep refrigerated until ready to serve. The fudge will keep for up to 5 days in the refrigerator.
• We recommend you use parchment paper (not just cooking spray) for this recipe. You can leave some of the paper hanging over the sides of the pan. This will make it easier to lift the fudge out of the dish once it’s set, allowing for easier slicing and serving.
• Make sure your spoon continues to stir right to the bottom of the pan. If you begin to feel overcooked milk mixture building up on the bottom of the pan, reduce the heat slightly.
• Use your food color sparingly. Each brand of food coloring will yield a different result, so go slowly and add more if needed.

Notes

• We recommend you use parchment paper (not just cooking spray) for this recipe. You can leave some of the paper hanging over the sides of the pan. This will make it easier to lift the fudge out of the dish once it’s set, allowing for easier slicing and serving.
• Make sure your spoon continues to stir right to the bottom of the pan. If you begin to feel overcooked milk mixture building up on the bottom of the pan, reduce the heat slightly.
• Use your food color sparingly. Each brand of food coloring will yield a different result, so go slowly and add more if needed.

Nutrition

Calories: 181kcal | Carbohydrates: 27g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 58mg | Fiber: 1g | Sugar: 24g | Vitamin A: 167IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg

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