Time 20m Yield about 2 pounds. Number Of Ingredients 5 Steps:
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.
Time 21m Yield 36 pieces Number Of Ingredients 7 Steps:
Line an 8x8 pan by with aluminum foil and butter the foil. Combine the sugar and evaporated milk in a pan over medium heat. Stir continuously while the mixture comes to a boil. Once the mixture is fully boiling, continue to cook, stirring constantly, for six minutes. After six minutes, remove the pan from the heat. Quickly stir in the butter, white chocolate chips, lemon oil or extract, lemon zest, and a few drops of yellow food coloring (if using). Continue stirring until the fudge is smooth. Pour the fudge into the prepared pan. Allow it to set at room temperature for at least two hours. Once set, cut it into squares.
Time 4h12m Yield 16 Number Of Ingredients 7 Steps:
Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray. Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined. Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set. Use a hot knife to cut fudge, wiping the knife clean after each cut.
Time 55m Yield 24 small squares Number Of Ingredients 10 Steps:
Combine sugar,cocoa and salt in a large,heavy bottom saucepan. Stir to mix and break up any lumps of cocoa powder. Add the corn syrup,milk and 2 tbsp butter. Place over medium heat andcook, stirring constantly, until the mixturecomes to a boil. Stop stirring,cover the panawith a tight-fitting lid for about a minutesto steam off any sugar crystals on the sides of the pan. Watch closely so it won’t boil over. Uncover and continue to cook while stirring scraping sides from time to time,until temperature reaches the soft ball stage. Pour the fudge onto a large platter. Heat the lemon zest,juice and vanilla to boiling and pour over the hot candy. Top with remaining 2 tables. of butter. Let the mixture cool to room temp. Then stir until thick, add nuts and spread onto a buttered plater.
More about “lemon fudge recipes”
Time 1h20m Yield 64 Number Of Ingredients 5 Steps:
Line a small rimmed baking sheet with parchment paper or greased aluminum foil. Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat. Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness. Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.
