If you adore treats that are both creamy and bursting with citrusy delight, Lemon Fudge is about to sweep you off your feet! Imagine a rich, melt-in-your-mouth confection that pairs luxuriously sweet white chocolate with bright, tangy lemon in every bite. This recipe is my go-to for sunny celebrations, holiday platters, and just about any time I’m craving a little taste of summer. The best part? It’s so simple to pull together, you’ll wonder why you haven’t tried making Lemon Fudge sooner!
Ingredients You’ll Need
Let’s celebrate the magic of a dessert built from a handful of simple ingredients. Each one is chosen to play a special role, whether it’s for creaminess, tartness, or that cheerful yellow color that screams “lemon!”
- White chocolate chips: These are the creamy, sweet backbone of our Lemon Fudge, setting that silky-smooth texture.
- Sweetened condensed milk (1 can, 14 ounces): Adds rich sweetness and ensures the fudge sets perfectly soft and chewy.
- Unsalted butter (2 tablespoons): A little bit of butter lends a luscious mouthfeel and deepens the flavor.
- Fresh lemon juice (2 tablespoons): Brightens every bite and is essential for that punchy lemon zing; fresh is best for maximum flavor.
- Lemon zest (1 tablespoon): Adds intense citrus fragrance and pretty flecks of yellow throughout the fudge.
- Salt (1/4 teaspoon): Just a touch lifts the sweetness and balances all the flavors.
- Yellow food coloring (a few drops, optional): For an eye-catching pop of sunshine if you want your fudge to look as vibrant as it tastes.
How to Make Lemon Fudge
Step 1: Line Your Pan
Start by lining an 8×8-inch pan with parchment paper or aluminum foil, letting the edges hang over. This simple step makes removing and slicing your Lemon Fudge squares a breeze—no sticking or crumbling here.
Step 2: Melt the Chocolate Mixture
In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly and patiently—this is when the real magic happens. Watch as everything melts into a silky, glossy pool. Don’t rush or crank up the heat; slow and steady ensures your fudge stays smooth and luscious.
Step 3: Infuse the Lemon Flavors
Remove the pan from the heat and stir in the fresh lemon juice, lemon zest, salt, and those playful drops of yellow food coloring if you’re using it. Mix until the fudge is totally smooth and all those cheerful lemony bits are evenly distributed. You’ll start smelling that intoxicating citrus aroma—so tempting!
Step 4: Pour and Chill
Pour your creamy mixture into the prepared pan and spread it out evenly—an offset spatula works like a charm here, but a regular spoon will do. Pop the pan into the refrigerator for at least three hours. The waiting is the hardest part—but trust me, the anticipation pays off when you cut into perfectly set Lemon Fudge.
Step 5: Slice and Enjoy
Once the fudge has fully set, lift it out of the pan using the parchment overhang. Slice it into neat squares, taking in those soft yellow hues and citrusy aroma. Time to enjoy a piece (or three) of pure lemon bliss!
How to Serve Lemon Fudge
Garnishes
I love to finish off Lemon Fudge with a little flourish. Try a light dusting of powdered sugar, a sprinkle of extra lemon zest for an irresistible pop of color, or even a delicate swirl of white chocolate drizzle on top. These simple touches make each piece look extra special and add that final burst of flavor.
Side Dishes
Pair Lemon Fudge with a cup of hot tea, a frothy cappuccino, or even some fresh berries by the side. The tartness of fruit like raspberries or blueberries is a lovely contrast to the creamy snoothness of the fudge, while tea helps cleanse your palate between bites.
Creative Ways to Present
Lemon Fudge also lends itself to creative presentation! Stack squares in colorful candy cups for a sweet party favor, arrange them on a tiered dessert platter for a brunch centerpiece, or package them in little boxes tied with ribbon as a homemade gift from the heart. However you serve it, this fudge is sure to brighten anyone’s day.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers tucked away in an airtight container in the refrigerator. Lemon Fudge stays fresh and delicious for up to a week. Be sure to separate layers with a bit of parchment to prevent sticking, especially if your kitchen tends to be warm.
Freezing
Freezing Lemon Fudge is totally doable! Wrap squares individually in wax or parchment paper, pop them in a freezer-safe bag or container, and they’ll stay scrumptious for up to three months. Thaw them in the fridge before serving, and they’ll taste just as bright and creamy as when you first made them.
Reheating
Lemon Fudge is meant to be enjoyed chilled or at room temperature, so no reheating is necessary. If it’s just out of the fridge and you prefer a softer bite, let it sit out for ten minutes to reach the perfect fudgy texture. Avoid microwaving, as it can compromise that dreamy consistency.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh is always best for Lemon Fudge, as it delivers a brighter, more genuine citrus flavor and aroma, but bottled will work in a pinch—just be sure to avoid anything with additives or preservatives for the cleanest taste.
How do I get my fudge to set perfectly?
Be patient and make sure the fudge gets at least three hours in the fridge—overnight is even better. Using real white chocolate chips and not overheating the mixture also helps guarantee that signature firm, creamy bite.
Can I double the recipe?
Absolutely! Double all the ingredients and spread the mixture in a 9×13-inch pan. Just keep an eye on the chilling time; it might need a little longer to set fully in a larger pan.
Is it possible to make this fudge dairy-free?
While classic Lemon Fudge relies on dairy for its creamy texture, you can experiment with dairy-free white chocolate and sweetened condensed coconut milk. The results won’t be quite the same, but you’ll still get a lovely citrus treat!
What can I do if my fudge didn’t set?
If your Lemon Fudge is a bit soft, pop it back into the fridge to firm up longer. If it’s still runny, it may need more chocolate or less lemon juice next time, as extra liquid can sometimes prevent a perfect set.
Final Thoughts
There’s something irresistibly joyful about sharing a platter of homemade Lemon Fudge with friends and family. If you’re looking for a sweet little burst of sunshine any time of year, let this recipe be your go-to. I hope you’ll give it a try—it just might become your new favorite treat!
Print
Lemon Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus chilling)
- Yield: 25 pieces
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the bright and zesty flavors of this delightful Lemon Fudge. Creamy white chocolate pairs perfectly with fresh lemon juice and zest for a sweet treat with a tangy twist. This easy, no-bake recipe is a refreshing addition to any dessert spread.
Ingredients
For the Lemon Fudge:
- 2 cups white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- A few drops of yellow food coloring (optional)
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper or foil.
- Melt Ingredients: In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir until melted and smooth.
- Add Flavor: Remove from heat and mix in lemon juice, lemon zest, salt, and food coloring (if using). Stir until fully combined.
- Set Fudge: Pour mixture into pan, spread evenly, and refrigerate for at least 3 hours until firm.
- Serve: Once set, remove from pan, cut into squares, and enjoy!
Notes
- For extra tang, consider adding an additional tablespoon of lemon zest or a drop of lemon extract.
- Store fudge in the refrigerator in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 14g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
