Lеmоn fudge is fun to make , it mixes a creamy sweet treat with а bright tang from fresh lemon juice . The yellow color looks so happy on any dessert table and people always ask whats inside . It been around since the 19th century but still feels new when you bite into it , the sugar and butter melt in your mouth and then bam , a hit of sour pops out .
Some folks think fudge is just chocolate or vanilla but lemоn fudge flips that idea upside down , the citrus cuts through sweetness so you don’t get tired of it fast . You can make it simple at home with just sugar , butter , and lemon juice . Even if you never baked much before you can try it , it’s quick and turns out nice most of the time .
What is Lemon Fudge?
Lеmоn fudge is just a sweet soft block you bite into and it melts in your mouth . It’s made with sugar , butter , sweetened condensed milk аnd fresh lemon juice plus zest . The sugar and butter give that smooth feel and the lemon stuff adds flavor that’s tangy . Unlike chocolate fudge this one tastes light and fresh so it doesn’t feel super heavy on your stomach .
The texture is creamy and a bit silky , you dont have to chew much . Each bite gives you a mix of sour and sweet and that combo is what makes it so good . Some people even add yellow food color cause it look more bright and fun to eat .
You can also find vegan or gluten free versions , they swap dairy for coconut milk or nut butters . Others like to mix in berries , nuts , аnd even herbs like rosemary for a twist . That way you can change the taste and try new things every time you bake it .
Why Choose Lemon Fudge?
First , the flavor is diferent than regular fudge cause the lemons balance the sugar so it taste less cloying . The tangy kick wakes up your taste buds and makes the fudge feel less heavy .
Also lemons got vitamin C which is good for your body , so you sorta get a little health bump while munching on candy . Even if it still got a lot of sugar you can feel better knowing some citrus good stuff is in there .
Lеmоn fudge is great for gifts too , you can wrap it in pretty paper or put in a box with a ribbon . It’s nice for holidays , birthdays , or just when you want to surprise someone . You can also serve it at parties and people will ask how you made it , cause it look fancy but is easy to do .
How to Make Lemon Fudge (Detailed Recipe)
Making lemоn fudge at home is super easy , you just follow a few steps and wait for it to set .
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter
- 1 cup sweetened condensed milk
- ¼ cup fresh lemon juice
- The zest of 1 lemon
- ½ teaspoon salt
- Optional: lemon extract for more flavor
- Optional: yellow food coloring
Kitchen Essentials
- 9x9 inch baking pan
- Parchment paper
- Mixing bowl
- Medium saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
Directions
- Line your baking pan with parchment paper , leave some hanging over the edge so you can pull the fudge out later .
- In the saucepan put sugar , butter , and condensed milk . Stir it so the butter melts and mixes in .
- Put the pan on medium heat and stir all the time until it starts to boil .
- When it boils lower the heat a bit and keep stirring for about 5 minutes so it gets thick but does not burn .
- Take it off the heat and add lemon juice , zest , salt , and any extras you want like extract or color . Mix well .
- Pour it into the pan and spread it out smooth with your spatula .
- Let it cool on the counter for 30 minutes then put it in the fridge for at least 2 hours to firm up .
- Use the parchment edges to lift it out and cut it into squares before serving .
Serving Suggestions
You can eat lemоn fudge with a cup of tea for a sweet tang break , or put a scoop on vanilla ice cream for a fancy dessert . Some people crumble it on yogurt or oatmeal too for a fun twist .
Tips for Perfect Lemon Fudge
To make sure your fudge turns out good every time , watch out for these points .
Common Mistakes to Avoid
- Measuring wrong : use exact cups and spoons so the texture comes right .
- Burning it : dont stop stirring while it cooks or parts can burn and taste bitter .
Storage Tips
- Keep your fudge in an airtight container in the fridge , it stays good for up to two weeks .
- If you want it longer wrap it tight and freeze it up to three months , then thaw before eating .
Creative Variations of Lemon Fudge
You can switch up the basic recipe to try new flavors and textures :
Flavor Combos
- Berries : stir in raspberries or blueberries for a fruity pop .
- Nuts : chopped pecans or walnuts add crunch .
- Herbs : little bits of rosemary or mint give a fresh herbal note .
Diet Swaps
- Vegan : use coconut milk and dairy free butter .
- Gluten free : check that all your stuff is labeled gluten free .
Frequently Asked Questions (FAQs)
What’s the difference between lemon fudge and normal fudge?
Lemon fudge has citrus in it which gives a tangy flavor , unlike the usual sweet chocolate or vanilla fudge . The lemon juice and zest cut the sweetness and make it pop .
Can I change any ingredients?
Sure , you can swap sugar for maple syrup or use coconut cream instead of condensed milk . Just expect a tiny change in texture .
How long does lemon fudge last?
In the fridge it’s good for two weeks in an airtight box .
Can I freeze it?
Yup , freeze it for up to three months wrapped well . Let it reach room temp before cutting .
Is lemon fudge kid friendly?
Yes , most kids like the sweet and sour mix , it makes a fun snack or treat .
Lemon Fudge
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 8-inch square baking dish
- 1 Parchment paper optional
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter (1 stick)
- ¼ cup whole milk
- ¼ teaspoon salt
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice (from about 1-2 lemons)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Prepare the baking dish by lining it with parchment paper or greasing it well. Set aside.
- In a medium saucepan, combine granulated sugar, butter, milk, and salt.
- Place the saucepan over medium heat and stir continuously until the mixture comes to a boil.
- Once boiling, stop stirring and allow it to boil undisturbed for about 5 minutes, or until it reaches the soft ball stage (about 234°F or 112°C).
- Remove the saucepan from heat and add in the lemon zest, lemon juice, and vanilla extract. Stir well to combine.
- Gradually add in the powdered sugar, one cup at a time, stirring until smooth and well blended.
- Pour the mixture into the prepared baking dish and spread it evenly with a rubber spatula.
- Allow the fudge to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until set.
- Once set, cut the fudge into small squares and serve.
