Fudge made with lemon extract has nothing on homemade fudge that is made with real lemons. When you make it with the superior Meyer lemons it’s even better.
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.
That’s a little different but hey fudge is delicious, and who says it has to be chocolate.
I researched some fudge recipes.
I wanted to use fresh lemon juice and zest and I wanted to use milk. And to have a Meyer lemon taste.
No lemon extract. No artificial lemon flavor.
No milk from a can.
Those recipes are hard to find. I found one lemon fudge recipe from the blog, Through Clouded Glass and changed it up to use fresh lemon juice and zest.
The oil contained in the zest is where you get the most flavor from. I added the juice of just one Meyer lemon enough to add some flavor without screwing the recipe up with excessive liquid.
Why Meyer Lemons?
What’s the big deal abut Meyer lemons? The flavor.
Meyer lemons have a different flavor than regular lemons that I prefer. They are sweeter as well, not sweet like you would peel and eat one, but still sweeter.
White Chocolate Fudge
The recipe is basically a white chocolate fudge that has lemon added to it. White chocolate contains cocoa butter, sugar and milk solids. It doesn’t have the cocoa solids that milk or dark chocolate has. The cocoa flavor is gone but we still have the fats we need to produce fudge.
Since white chocolate doesn’t have a strong flavor, when you add lemon to it, it will become the dominant flavor.
How to Prevent Grainy Fudge
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.
How to Make the Fudge Yellow
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.
But you can totally choose to skip it, it’s your choice.
Don’t Stop with Just Lemons
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.
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.
Have you ever made homemade fudge before? Share us your experiences in the comments below.
Meyer Lemon Fudge
- 1 1/2 cups fine sugar
- 2/3 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.
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