- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Fudge
"-Very easy. Unique. Very sweet.-I experienced the same butter sepatation as others and ended up removing the butter. The fudge tasted fine... maybe a bit brittle.-During my 2nd time, I used lower heat (notch 2 out of 6) and the butter didn't separate. On a 3rd batch, after the butter separated I was able to mix it back in by turning off the heat and by only using residual heat to mix the butter back in. This was effective.-I recommend adding yellow food color. I added about 3/4 tsp.-I also tried using marshmellows rather than marshmellow cream in a jar on the 3rd batch. Using the cream is much easier but if you use marshmellows, I recommend mashing well prior to adding to heat mixture."
"delicious alternative to chocolate"
"My butter also separated from the mixture eventually had to pour out all the butter and just put the rest into a pan. I did exactly like it said and I used real butter . One person that wrote a review said you're just supposed to use one bag of white chocolate chips I used two like it said to do. Hope someone can tell me what I'm doing wrong."
"We love this and it's so easy! However, we dis add more lemon extract and a few drops of yellow food coloring."
"I made this as directed, but as soon as I added the lemon extract and marshmallow fluff, the butter separated and no amount of stirring would get it re-incorporated. So I put the fudge into a fan,leaving the butter behind, then it took at least 5 sheets of paper towels to sop up the butter that was oozing from little pore like spots. But the fudge tastes fine.What did I do wrong?"
"a nice change from chocolate fudge. i just made a batch this morning for myself!"
"I just made this recently and was a big hit, I had some raspberry filling on hand so after pouring the fudge into the pan I swirled in some of the filling. Made it yummy. Will be making this again soon."
"I made this two years in a row. BUT I will have to agree with alirosepetal (May 5, 2014). This year I put in 2 tsp lemon extract and added yellow food color. Everything else was fine, set up fine too. But it did taste like the white chips more than lemon. LAST YEAR'S BATCH- tasted better because I just realized I was to use two bags of the white chips instead of one. I'm anxious to follow the Easy Fudge receipe on the jar of marshmellow cr?me next time. Using white chips, not chocolate. Lemon extract, not vanilla."
"Easy and very much loved by my family!"