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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.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    about 2 pounds

Ingredients

  • 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

Directions

  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • Sarah
    Dec 8, 2018

    Separated right away. The directions are too vague. Ingredients are not cheap either. What a waste of time and money.

  • deckanddeedee
    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
    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
    Mar 24, 2016

    delicious alternative to chocolate

  • marilyn6331
    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
    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
    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
    Apr 15, 2015

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

  • TheresaG969
    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
    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.