- 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
"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!"