Make Your Own Lemon Fudge

A plate of lemon fudge.

Elizabeth LaRau / The Spruce Eats

Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 32 servings
Nutrition Facts (per serving)
163 Calories
7g Fat
24g Carbs
1g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 163
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 22%
Cholesterol 13mg 4%
Sodium 50mg 2%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 0%
Total Sugars 23g
Protein 1g
Vitamin C 0mg 1%
Calcium 28mg 2%
Iron 0mg 0%
Potassium 39mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • Cooking spray

  • 1/2 cup unsalted butter, cubed

  • 2 cups sugar

  • 3/4 cup full-fat sour cream

  • 1/2 teaspoon salt

  • 2 cups finely chopped white chocolate, or white chocolate chips

  • 7 ounces marshmallow cream

  • 3/4 teaspoon lemon oil, or 1 1/2 teaspoons lemon extract

  • 2 teaspoons lemon zest

  • 1/4 teaspoon citric acid, optional

  • 4 drops yellow food coloring, or as needed

Steps to Make It

  1. Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying the foil with cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. Add the lemon oil or extract, lemon zest, citric acid, if using, and a few drops of yellow food coloring. Stir until everything is well-mixed. Carefully taste the fudge (watch out, it will be hot!). Add more coloring if you desire a stronger yellow color.

  6. Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 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.