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Nutrition Facts

Serving Size 1 pieces 31g

Recipe makes 36 pieces)

The following items or measurements are not included below:

lemon oil

Calories 116
Calories from Fat 47 (40%)
Amount Per Serving %DV
Total Fat 5.2g 8%
Saturated Fat 3.2g 16%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 9mg 3%
Sodium 30mg 1%
Potassium 41mg 1%
Total Carbohydrate 17.5g 5%
Dietary Fiber 0.1g 0%
Sugars 16.7g
Protein 0.8g 1%

how is this calculated?

Lemon Fudge

Recipe #396432 | 21 min | 15 min prep | add private note
stormylee

By: stormylee
Oct 26, 2009

A lovely sweet & tart recipe for lemon fudge I found online, posted by Elizabeth LaBau. For me, boiling the sugar & milk mixture for 6 minutes did not result in as firm a fudge as I'd like, but still, it was great, delicious fudge that also had the perfect consistency - as long as I kept it in the fridge. I'll try a candy thermometer the next time to see if boiling the mixture to soft ball stage doesn't do the trick.

36 pieces (change servings and units)

Ingredients

Directions

  1. 1
    Line an 8x8 pan by with aluminum foil and butter the foil.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.

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Featured Reviews for This Recipe

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From: looneytunesfan

On Nov 8, 2009

This came out a little on the soft side. I had to put it in the fridge to firm it up also. It did taste good tho.

1 person found this review helpful

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