Meyer Lemon Fudge
A white chocolate fudge that is enhanced with the juice and zest of a Meyer lemon
drops yellow gel paste food coloring
white chocolate chips
freshly squeezed Meyer lemon juice
about 1 lemon
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.
You can substitute any kind of citrus you like, just keep to 2 tablespoons of juice and 1 teaspoon of zest.