Lemon Fudge Recipe
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Lemon Fudge Recipe

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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! —Rozie Born, Zumbrota, Minnesota.
Featured In: Homemade Easter Candy
TOTAL TIME: Prep: 20 min. + chilling
MAKES:64 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 64 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
  3. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.
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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MY REVIEW User ID: 3082767 259809
Reviewed Jan. 17, 2017

"Love this! I melt my chips and butter together (like I do for my chocolate fudge). No separation problems. Only recommendation I have is to double (or maybe triple) the lemon extract to make sure the lemon taste comes through."

Angie User ID: 8978381 257608
Reviewed Dec. 3, 2016

"-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."

angmclanc User ID: 3282588 245943
Reviewed Mar. 24, 2016

"delicious alternative to chocolate"

marilyn6331 User ID: 8768635 244817
Reviewed Mar. 2, 2016

"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


Laurie73 User ID: 7632634 244603
Reviewed Feb. 28, 2016

"We love this and it's so easy! However, we dis add more lemon extract and a few drops of yellow food coloring."

witchiep User ID: 8560130 234166
Reviewed Oct. 7, 2015

"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?"

trish777 User ID: 2103198 224889
Reviewed Apr. 15, 2015

"a nice change from chocolate fudge. i just made a batch this morning for myself!"

TheresaG969 User ID: 8272852 221456
Reviewed Feb. 26, 2015

"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."

colonel222 User ID: 8158163 214876
Reviewed Dec. 14, 2014

"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."

princessdiannetsuruoka User ID: 7909556 206811
Reviewed Jul. 29, 2014

"its nce"

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