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    Home Β» In the Kitchen Β» Candy Β» How to Make Real Lemon Fudge

    How to Make Real Lemon Fudge

    Published: Dec 17, 2013 Β· Modified: Dec 17, 2020 by Eric Samuelson

    Jump to Recipe Print Recipe

    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. A simple to make fudge with all the flavor.

    Lemon fudge made with Meyer lemons sitting on a white plate

    This post includesΒ affiliateΒ links. This means that atΒ noΒ additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track theΒ affiliateΒ links you click.

    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.

    A display of Meyer lemons in a basket at a farmer's market

    ? 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.

    ? Check out What's the Difference Between Regular & Meyer Lemons?

    βšͺ 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.

    For the white chocolate is often just use chips, but you could also buy a bar of white chocolate and chop it up.

    A bag of Zulka Morena Pure Cane Sugar with teaspoon measures next to it, sitting on a counter top.
    This is my favorite sugar to use for the fudge. I get it a Meijer, Kroger or ALDI.

    ? Tip 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 It 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.

    Sumo Citrus Fudge piled up sitting on a table with a Sumo behind it.
    I used the same exact recipe to make this fudge with Sumo Citrus mandarins.

    ? Other Citrus Flavors

    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.

    ? Great Christmas Gift

    Since Meyer lemons can be found around Christmas time this makes a great, easy to make gift. We have given it to our families in the past. Just pack it in a Christmas tin with wax paper in between each layer. We shipped this from Michigan to California without any lose in flavor.

    ? More Lemon Recipes

    Here are some other recipes that utilize the mighty lemon:

    • Meyer Lemon Anise Cookies
    • Lemon Poppyseed Blueberry Sour Cream Muffins
    • Alton Brown's Lemon Meringue Pie

    Have you ever made homemade fudge before? Share us your experiences in the comments below.

    Meyer Lemon Fudge sitting on a white plate on top of a burlap cloth with Meyer lemons behind it.
    Meyer Lemon Fudge

    Meyer Lemon Fudge

    A white chocolate fudge that is enhanced with the juice and zest of a Meyer lemon
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: fudge, lemon
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Cooling time: 4 hours
    Total Time: 4 hours 10 minutes
    Author: Eric Samuelson

    Ingredients

    • 1 Β½ cups fine sugar
    • β…” 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

    Instructions

    • 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.

    Notes

    You can substitute any kind of citrus you like, just keep to 2 tablespoons of juice and 1 teaspoon of zest.Β 
    Tried this recipe?Mention @eatlikenooneelse or tag #eatlikenooneelse
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    Nice to Meet You,

    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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