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Lemon Fudge Recipe

Lemon Fudge Recipe photo by Taste of Home

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It’s hard to believe something this melt-in-your-mouth smooth and delicious can be made with so few ingredients in such little time! A perfect Easter basket treat from Rozie Born of Zumbrota, Minnesota.

This recipe is:

Quick

Diabetic Friendly

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Lemon Fudge Recipe

Prep: 20 min. + chilling

Yield: 64 Servings

5 15 20

Ingredients

1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract

Directions

Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.

Nutritional Facts 1 piece equals 72 calories, 4 g fat (3 g saturated fat), 6 mg cholesterol, 25 mg sodium, 8 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Lemon Fudge in Simple & Delicious March/April 2008, p12

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Fudge

Lemon Fudge

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Reviewed on Dec. 21, 2012 by jessnsmith1

When I made this, after I added the marshmallow creme and lemon extract, it's like the butter and extract seperated from the other stuff? I dont know what happened?

Reviewed on Jun. 20, 2012 by SherryMGH

As long as you explain to people it's fudge and not cheese -- which it resembles strongly! -- they'll love it!

Reviewed on Dec. 18, 2011 by JoyLynne

I added 2 teaspoons of flavoring.

Reviewed on Dec. 16, 2011 by 2boyz4sarah

this is a great light fudge that is great anytime of the year.

Reviewed on Nov. 20, 2011 by bitzee

I didn't have lemon extract so I used lemon juice,and more than what was called for.I sent them to deer camp. Each of the 10 men had a piece,then they were done. These resemble the taste of almond bark. Just not the taste we were looking for, sorry.

Reviewed on May. 28, 2011 by cherylyoung

Very creamy & the perfect change from the usual flavors. I got nothing but praise & requests for the recipe!!