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Lemon Fudge
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |