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.
