Lemon Fudge

5 from 2 votes

Lemon Fudge is smooth and creamy and filled with a light lemon flavor.

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 282kcal

Prepare a 8x8” square pan with parchment paper and put water in the bottom part of a double boiler.
In the top double boiler pan combine the white baking chips, white almond bark, sweetened condensed milk, and salt.
Heat over medium heat until melted and smooth, stirring regularly.
Once everything is melted and smooth, remove from the heat and add the lemon juice and half of the lemon zest. Mix until combined.
Pour fudge into the prepared pan and top with remaining lemon zest.
Loosely cover and let the fudge cool at room temperature for 4-6 hours or in the refrigerator for 2-4 hours.
Once fudge is set, remove the fudge from the pan and cut it into 16 pieces.

Storage:

To Store: Fudge can be stored in an airtight container at room temperature for up to 3 weeks or in the refrigerator if sealed properly so it does not dry out.

Tips:

Using good quality white chocolate chips makes a big difference in how the chocolate melts and mixes with the sweetened condensed milk. My favorite is Ghirardelli white baking chips.
I like to line my pan with parchment paper so you can easily remove the fudge from the square pan to slice.
Be sure you use sweetened condensed milk and not evaporated milk. Your fudge will not set if you use evaporated milk.