Lemon Fudge

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Lemon Fudge

Wednesday, April 30, 2014




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!

Lemon Fudge
Yield: 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:
  1. 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.
  2. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
  3. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.