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
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Fudge(6)
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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.
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