They say when life gives you lemons make lemonade. Very wise counsel. But I say when Frieda’s Specialty Produce gives you Meyer Lemons make fudge. I know that’s a little different but hey fudge is delicious, and who says it has to be chocolate. Plus it is Christmas time so fudge seemed very appropriate. I researched some fudge recipes. I wanted to use fresh lemon juice and zest and I wanted to use milk. I found a recipe from the site, Through Clouded Glass. This recipe called for lemon flavoring or extract but I opted for 1 Meyer Lemon’s worth of juice, which worked out to perfection.
One of the biggest concerns with making fudge is taking a bite and filling like your candy takes like your last trip to the beach. Grainy fudge is no fun. In order to make a better texture I like to make my sugar finer. The small the granules of sugar the less likely of experiencing grainy fudge. The sugar I used is Morena Pure Cane Sugar. It has a better flavor, it less processed, and is non-GMO. In order to make it finer, I just run it through my food processor for about 30 seconds.
I was very excited in how this turned out. It is melting in your mouth good. It’s a great way to showcase the wonderful flavor of Meyer Lemons, which once you try, you will never want to go back to the old standby lemon. Also makes me want to try out other wonderful citrus throughout the winter months – I have visions of Blood Orange, Cara Cara, Sumo mandarin, maybe even Ugli Fruit fudge dancing in my head. The nice thing about the lemon fudge is that it wasn’t as heavy feeling as traditional chocolate fudge. Even if you lost all self control and devoured several pieces, you wouldn’t regret it as much later as with the heavier chocolate.
To get that wonderful yellow color you see in my fudge, you have to cheat a little bit and add food coloring. I don’t use just regular food coloring, I prefer gel paste food coloring. It has more vivid color and doesn’t add any liquid to whatever you adding it to. It easily mixes right in. The stuff will last you a long time.
- 1½ cups fine sugar
- ⅔ cup whole milk
- 4 tablespoons butter
- 1-2 drops yellow gel paste food coloring
- 10 oz white chocolate chips
- 2 tablespoons freshly squeezed Meyer lemon juice (about 1 lemon)
- 1 teaspoon Meyer Lemon zest
- Line a 8 x 8 baking pan with wax or parchment paper. Spray with oil. Set aside.
- Place the sugar into a food processor. Process for 30 seconds until the sugar is fine.
- Combine sugar, milk, and butter in a medium sauce pan. Bring to a boil over medium high heat.
- Boil for 5 minutes, do NOT stir during this time.
- Remove from the heat. Add in the food coloring, then stir in the white chocolate until completely melted.
- Stir in the lemon juice and zest.
- Quickly place into your 8 x 8 pan. Smooth out with a spatula.
- Allow to complete cool to set up before cutting.