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Lemon Fudge

 Lemon Fudge
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.
64 ServingsPrep: 20 min. + chilling


  • 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 McCormick® Pure 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Lemon Fudge (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.