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Meyer Lemon Fudge
A white chocolate fudge that is enhanced with the juice and zest of a Meyer lemon
Course
Dessert
Cuisine
American
Keyword
fudge, lemon
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Cooling time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Author
Eric Samuelson
Ingredients
1 ½
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
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.