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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

⁽¹⁾ RATE IT NOW Print Recipe

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

2 1/4 cups sugar
3/4 cup evaporated milk
9 ounces white chocolate chips
4 ounces butter, cut into small pieces
1 teaspoon lemon oil or 2-3 teaspoons lemon extract
1 lemon, zest of
1-2 drop yellow food coloring (optional)

Directions

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