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Lemon Fudge
Products Used
1
69
62
Prep Time:
25m
Yield:
12-16 pieces
Plan for:
4 hours chill time
Our Lemon Fudge has just the right balance of lemon to white chocolate flavor. Best served straight from the fridge as the texture and flavor will be at its best. A perfect treat to wrap up for a neighbor or anytime you want to brighten someone's day.
Products Used
Ingredients
- 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
Directions
- 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.
- Except for white chocolate chips, combine all ingredients in a large saucepan. On medium heat stir to a boil using a heat resistant spatula.
- Once boiling keep stirring for 5 more minutes retaining a low simmering boil. Remove from heat and stir in chocolate chips.
- Pour fudge into prepared pan and place in a refrigerator
- Wait at least 4 hours before cutting or wait till the next day.
- Pull fudge out pan by grabbing edges of plastic wrap.
- Remove plastic and cut in squares or cut in any shape desired.
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The recipe turned out decent. It took a long time for the marshmallows to dissolve (after the mixture came to a boil I had to stir for a lot longer than 5 minutes), where the marshmallows suppose to dissolve completely? The lemon flavor is faint and the finished consistency is chewy, more like caramel not fudge, I suppose it's because the mixture was cooked longer than "5 more minutes".