Lemon fudge combines a silky smooth white chocolate fudge with the vibrant taste of tart lemons. This refreshing candy has just the right combination of sweet and sour citrus. The contrast between the creamy texture and the refreshingly tart lemon flavor is terrific!
This recipe calls for citric acid, which accentuates the tartness of the lemon flavoring. Citric acid can be found in many specialty baking stores and large grocery stores—find it in the bulk spices section of a nearby grocery store. It can be omitted if you can't find it, and your fudge will be a little less tart.
- 1/2 cup unsalted butter (cubed)
- 2 cups sugar
- 3/4 cup sour cream (full fat)
- 1/2 teaspoon salt
- 2 cups white chocolate chips (or chopped white chocolate)
- 7 ounces marshmallow cream
- 3/4 teaspoon lemon oil (or 1 1/2 tsp lemon extract)
- 1 lemon (zest)
- 1/4 teaspoon citric acid
- 4 drops yellow food coloring (more or less as needed)
- Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Place the cubed butter in a heavy-bottomed 4-quart saucepan over low heat, and stir it occasionally until it is nearly melted. Add the sugar, sour cream, and salt, and raise the heat to medium. Stir until the sugar melts.
- Continue to cook the fudge, stirring frequently, until it comes to a boil. Insert a candy thermometer and cook the fudge, stirring frequently, until it reads 235 F (113 C) on the candy thermometer.
- Once it reaches 235 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until they melt into the fudge. If necessary, return the fudge to the heat for brief periods to melt the chips.
- Add the lemon oil or extract, lemon zest, citric acid, if using, and a few drops of yellow food coloring. Stir well until everything is well-mixed. Carefully taste the fudge (watch out, it will be hot!) and add additional flavoring or citric acid if desired, and more coloring if you desire a stronger yellow color.
- Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours.
To serve, cut it into small 1-inch pieces. Store lemon fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|