Alisa Newman

By Alisa Newman

Alisa Newman

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Creamy Lemon Fudge

It’s SOO good!

This recipe originally comes from the blog “Chocolate Moosey“. I found it while on Pinterest one day and re-pinned it from OC Family’s Suzanne Broughton!

Here’s what you need:

2 1/4 cup sugar

3/4 cup evaporated milk

9 ounces white chocolate, chopped into chunks

1/2 cup butter, cut into tablespoons

1 1/2 Tbsp lemon extract

Zest from 1 lemon

Few drops of yellow food coloring (optional)

Here’s what you do:

  1. Line an 8×8 pan with parchment paper. Set aside.
  2. In a large saucepan, stir together the sugar and evaporated milk. Heat over medium heat, stirring constantly until it reaches a boil. Turn the heat down slightly to medium-low and continue to stir while boiling until a candy thermometer reaches 234F degrees (roughly 5-6 minutes). If it begins to brown and/or stick to the bottom, turn the heat down some more, but it is important to keep it at a boil.
  3. Once the mixture reaches 234F degrees, turn off the heat and quickly beat in white chocolate, butter, lemon extract, and zest until the chocolate and butter are fully melted. The mixture should be thick and smooth. If desired, beat in the food coloring.
  4. Immediately pour into the 8×8 pan and smooth it evenly. Let cool at room temperature for at least 2 hours or until firm. Remove from the pan and cut into squares.

This recipe makes a bunch of fudge, so be prepared! I gave some away, and brought some to a baby shower.
I love the fudge displayed on a cake plate. Did I ever mention I have a thing for cake plates? ;)

I will definitely be making this fudge again. It’s just different. A perfect sweet treat for Spring!

Enjoy it =)




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