Lemon Fudge (Print Version)

# Ingredients:

01 - 540g (19oz) chopped white chocolate.
02 - 3-4 teaspoons of lemon extract.
03 - 1 can (14oz/395g) sweetened condensed milk.
04 - Sprinkles on top (optional).
05 - Yellow food gel (optional).
06 - 1 tablespoon lemon zest, if you want.

# Instructions:

01 - Cover a square 8-inch pan with parchment paper.
02 - Stir together condensed milk, lemon extract, and optional food color in a pot.
03 - Incorporate the white chocolate, melt it gently on low-medium heat, stirring often to avoid lumps.
04 - Mix in lemon zest if you'd like, adjust the extract for a stronger taste.
05 - Pour everything in your lined pan, sprinkle decorations if using, tap to smooth it out. Put in the fridge for 4 hours or more.
06 - Once it's firm, slice it up into squares.

# Notes:

01 - Use bar chocolate instead of chips.
02 - Stores for 2-3 weeks without zest, lasts 1 week if zest is used.
03 - Jello powder can work instead of lemon extract.

Back