Imperial Sugar
Imperial Sugar

Lemon Fudge

Lemon Fudge


  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 6 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • 2 1/4 cups mini marshmallows
  • 1/2 teaspoon salt
  • Zest of 2 lemons, no white bitter pith
  • 5 tablespoons lemon juice
  • 2 2/3 cups premium white chocolate chips


  1. Press two sheets of plastic food wrap on a 9x13-inch cookie sheet - ensuring an overhang of plastic. Add a drop of oil on plastic and spread it evenly on all sides. Set aside.
  2. Except for white chocolate chips, combine all ingredients in a large saucepan. On medium heat stir to a boil using a heat resistant spatula.
  3. Once boiling keep stirring for 5 more minutes retaining a low simmering boil. Remove from heat and stir in chocolate chips.
  4. Pour fudge into prepared pan and place in a refrigerator
  5. Wait at least 4 hours before cutting or wait till the next day.
  6. Pull fudge out pan by grabbing edges of plastic wrap.
  7. Remove plastic and cut in squares or cut in any shape desired.