Lemon Fudge Recipe
- 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
- 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.
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.
Reviews for Lemon Fudge
"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!"
"I followed the directions and I agree it tasted like almond bark, or like eating a handful of white chocolate chips. I would have increased the lemon extract but I think you're better off tweaking the fudge recipe on side of marshmallow cream jar to a lemon version. There was nothing creamy about this fudge or tasty. I served to six families and no one wanted more than one, some didn't finish their small square, we threw the batch in the garbage."
"I made this for Easter and everybody went crazy for it, even my family members who prefer chocolate desserts. I will definitely be making it again, it couldn't be easier. NOTE: Bitzee used lemon juice and did not get the desired result and rated it two stars. Don't make the same mistake. You must use lemon extract!"
"Bitzee didn't follow the recipe then complained about it! What an idiot. It's yummy if you follow the recipe, moron."
"Easy & Good !!"
"This is the best fudge ever! Everyone who tries it, loves it!"
"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?"
"As long as you explain to people it's fudge and not cheese -- which it resembles strongly! -- they'll love it!"
"I added 2 teaspoons of flavoring."
"this is a great light fudge that is great anytime of the year."
"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."
"Very creamy & the perfect change from the usual flavors. I got nothing but praise & requests for the recipe!!"
"I've made this recipe in the past with awesome results!!! I just made it again, but when I went to grab my lemon flavoring (right in the middle of cooking the fudge!) I realized the bottle was empty! Not having a lot of time to think about it, I dumped in some raspberry flavoring instead, and added a little red food coloring. It turned out GREAT!!!! =D"
"Very good, but extremely rich! I would only make again for a crowd because I can't eat more than a few before they become too sweet. So easy though!"
"The lemon flavor is really good and it is so creamy. My grandson says it is better then chocolate fudge and has made it himself. It is so simple but oh so good!"
"I love lemon and this is no disappointment :) It is very easy to make and comes out rich and smooth. Even my husband, who is not a fan of lemon treats, likes this fudge!"
"Just made this fudge and man is it good!! Very light and it does melt in your mouth. I think I will try dipping it in chocolate. YUM!!"
"This reciipe is both quick and easy. I have made it several times without any problem. This fudge is so smooth,creamy and delicious, that my mouth is watering as I write this review. It is a best seller at local bake sale fundraisers, and I have oftentimes been asked to share the recipe. Try it--you won't be disappointed!"
"This was really good! I cut mine into squares and then dipped them in semi-sweet chocolate chips melted with a tiny bit of shortening. It is probably the closest thing I have found to a homemade See's lemon truffle! Yum!"
"Every time we've made this it has turned out fabulous, and tastes like bliss. Don't know what happened with the person who couldn't get it to set up, but you do have to stir it a whole lot after you get it off the heat to mix in the butter. Just keep stirring, it will go. Also, while cooking, don't have the heat up too high or it will begin to scorch and get little brown specks in it. It does not take very long at all to cook, but do stir it almost constantly."
"I've made this fudge several times and it always turns out great! For a real lemon kick I add a little grated lemon peel."
"This fudge also, never set up. Don't know what the problem is. As it is,it would make a great tasting frosting."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.