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Two creamy yellow fudge squares are stacked, with the top piece showing bite marks. Lemon slices and white chocolate chips blur in the background, hinting at a zesty Lemon Fudge Recipe.
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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.
Prep Time5 minutes
Chill Time2 hours
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: Lemon Fudge
Servings: 64 pieces
Calories: 72kcal

Ingredients

  • 3 cups white chocolate chips (Ghirardelli brand used)
  • 14 ounces sweetened condensed milk
  • 4 tablespoons unsalted butter, cubed and cold
  • 2 teaspoons lemon extract
  • 5 to 6 drops yellow gel food coloring (Americolor brand #107 lemon yellow used)
  • 1 to 2 teaspoons fresh lemon zest, optional garnish

Instructions

  • Line an 8x8 straight-sided metal baking pan with parchment paper leaving enough parchment to hang over the sides to allow for easy removal of the fully set fudge. Set aside.
  • To a microwave-safe bowl add the white chocolate chips, sweetened condensed milk, and butter. Heat for 1 minute, stir, then heat again in 30-second intervals until the white chocolate is fully melted. Being sure to stir between each burst of heat to ensure the chips don’t burn or seize.
    A glass bowl filled with white chocolate chips, small cubes of butter, and a creamy liquid, perfect for starting a delicious Lemon Fudge Recipe, sits on a white marble surface.
  • Stir in the lemon extract and yellow gel food coloring until the mixture is smooth and no white streaks remain.
    A glass bowl filled with creamy yellow batter for a delicious Lemon Fudge Recipe sits on a white marble surface, with a black silicone spatula with a wooden handle resting inside.
  • Quickly transfer to the prepared pan and smooth to an even layer. Garnish with fresh lemon zest if desired.
    A square baking pan lined with parchment paper is filled with unbaked lemon fudge recipe batter, sprinkled with lemon zest. Fresh lemons, a bowl, a knife, plates, and a checkered cloth are nearby on a marble countertop.
  • Refrigerate the lemon fudge for a minimum of 2 hours or until firm enough to slice. Once firm, lift the lemon fudge from the pan using the parchment overhang and cut into 64 (1-inch) squares.
    A wooden board topped with neatly cut yellow Lemon Fudge Recipe squares, surrounded by lemon slices, lemon zest, white chocolate chips, and whole lemons on a marble surface.

Notes

  • Stirring the white chocolate chips and sweetened condensed milk together before heating can help to keep the chips from burning and seizing in the microwave.
  • A double-boiler can be used to melt the white chocolate chips, sweetened condensed milk and butter instead of in a microwave if desired.
  • Food grade gel coloring works best to color the fudge. Depending on the brand used you may need to increase, or decrease the suggested amount of drops used to achieve your desired color.
  • A high quality lemon extract will yield the best lemon flavor for your fudge.
  • A high quality brand of white chocolate chips will yield the best results for melting and flavor of your fudge.

Nutrition

Calories: 72kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 16mg | Potassium: 47mg | Fiber: 0.02g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 0.03mg
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