Meyer Lemon Fudge
A white chocolate fudge that is enhanced with the juice and zest of a Meyer lemon
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.