Creamy Lemon Fudge is a bright, smooth, and melt-in-your-mouth treat that’s perfect when I want something a little different from the usual chocolate. With its vibrant citrus flavor and silky texture, this fudge brings a sunny twist to classic candy-making and is just as easy to enjoy as it is to prepare.
Why You’ll Love This Recipe
I love this recipe because it’s sweet, zesty, and refreshing—a perfect dessert for spring and summer gatherings. The lemon flavor cuts through the richness, making each bite balanced and satisfying. Plus, it’s a no-fuss, no-bake recipe that only takes a few ingredients and comes together quickly. I often make it as a gift or to serve with tea or coffee when I want to impress without spending hours in the kitchen.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- White chocolate chips
- Sweetened condensed milk
- Unsalted butter
- Lemon zest
- Lemon extract (or fresh lemon juice for a milder version)
- Yellow food coloring (optional, for a sunny look)
- Pinch of salt
Directions
- I line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan, I combine the white chocolate chips, sweetened condensed milk, and butter over low heat.
- I stir constantly until everything is melted and smooth, making sure not to overheat or burn the chocolate.
- I remove the pan from heat and stir in the lemon zest, lemon extract, a pinch of salt, and a few drops of food coloring if I’m using it.
- I pour the mixture into the prepared dish and smooth the top with a spatula.
- I refrigerate it for at least 2 hours, or until the fudge is firm.
- Once set, I lift it out using the parchment paper, cut it into small squares, and serve.
Servings and timing
This recipe yields about 36 small squares and takes around 10 minutes to prepare, plus 2 hours of chill time. It’s a quick make-ahead dessert that I can pop into the fridge and forget about until I’m ready to serve.
Variations
- I sometimes swirl in raspberry puree before chilling for a fruity twist.
- For a holiday vibe, I top the fudge with crushed freeze-dried strawberries or lemon sugar.
- I’ve used orange zest and extract instead for a Creamsicle-style version.
- For extra creaminess, I’ve added a spoonful of marshmallow fluff to the mixture.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator for up to 2 weeks. It holds its shape best when chilled. If I want it softer, I let it sit at room temperature for 10–15 minutes before serving. This fudge also freezes well—I wrap it in wax paper and store it in a freezer-safe bag for up to 2 months.
FAQs
Can I use fresh lemon juice instead of extract?
Yes, I’ve used fresh lemon juice before—it gives a lighter lemon flavor, while extract gives a stronger, more concentrated citrus taste. I sometimes use both for a balanced kick.
Why is my fudge grainy?
Graininess usually happens if the mixture is overheated or not stirred enough. I make sure to use low heat and stir constantly until smooth.
Can I use almond milk or non-dairy alternatives?
I haven’t tried it with condensed non-dairy milk, but if I use a plant-based version, I make sure it’s sweetened and thick to match the texture of regular condensed milk.
Do I need a candy thermometer?
Nope! That’s one thing I love about this fudge—it’s a simple melt-and-chill recipe with no candy thermometer needed.
Can I make this ahead of time for a party?
Absolutely. I often make it the night before, refrigerate overnight, and cut it into pieces right before serving.
Conclusion
Creamy Lemon Fudge is one of those desserts that surprises everyone—in the best way. It’s sweet, tangy, silky smooth, and incredibly easy to make. Whether I’m sharing it at a spring brunch, wrapping it up as a gift, or just keeping a stash in the fridge for cravings, this citrusy treat always brings a little brightness to the day.
Print
Creamy Lemon Fudge: A Sweet and Tangy Treat
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (includes chilling)
- Yield: 36 squares
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Lemon Fudge is a sweet and tangy no-bake treat that melts in your mouth with every bite. This bright, citrusy dessert is made with white chocolate, lemon zest, and condensed milk, and it’s perfect for spring, summer, or gifting year-round.
Ingredients
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tbsp lemon zest
- 1½ tsp lemon extract (or 1 tbsp fresh lemon juice for milder flavor)
- 2–3 drops yellow food coloring (optional)
- Pinch of salt
Instructions
- Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides.
- In a saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter.
- Stir constantly until melted and smooth—do not overheat.
- Remove from heat and stir in lemon zest, lemon extract, salt, and food coloring if using.
- Pour mixture into the prepared pan and smooth the top.
- Refrigerate for at least 2 hours, or until firm.
- Lift fudge out of the pan using parchment paper and cut into 36 small squares.
Notes
- For a fruity twist, swirl in raspberry puree before chilling.
- Garnish with lemon sugar or freeze-dried strawberries for a festive touch.
- Substitute orange zest/extract for a Creamsicle-style version.
- Add marshmallow fluff for extra creaminess if desired.
- Store chilled for best texture and easy slicing.
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