This easy Lemon Fudge recipe is rich and creamy with a bright and tangy taste. It’s so simple to make a batch of no-bake homemade candy in 15 minutes.
Easy Lemon Fudge
Our smooth and creamy Lemon Fudge is made in 15 fast minutes, with a base of white chocolate and sweetened condensed milk and brightened with both the juice and zest of lemon.
This homemade confection is perfect for times when you crave fruit-flavored candy and need a fool-proof recipe: it’s as simple as stirring together the white chocolate, milk, and salt until smooth, adding lemon juice and zest, then letting the slab cool for a few hours to set.
While this is not your traditional fudge recipe made with sugar, butter, milk, and mix-ins, it still contains the classic soft candy texture and rich taste, but with big bursts of citrus flavor in every bite.
Each perfectly portioned, portable piece of finger food has a firm shape to it, making it easy to hold, pick up, and serve to your party guests or package as gifts to family and friends.
Why We Love Easy Fudge recipes With Lemon Flavor
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Smooth and creamy, sweet and tangy tastes and textures.
- Lemon-flavored fudge is fresh tasting for summer.
- Fuss-free, foolproof fudge is just as delicious as any long-cooked candy.
- Perfect for dessert platters, parties, potlucks, or any time you crave a sweet and tart treat.
Lemon Fudge Ingredients
- White baking chips
- White almond bark
- Sweetened condensed milk
- Kosher salt
- Lemon juice
- Lemon zest
Substitutions and Additions
- Forgo The Fresh: Using freshly squeezed lemon juice instead of store-bought lemon juice makes a significant difference in the taste and freshness of your fudge. You can substitute bottled lemon juice for freshly squeezed; although it will not taste the same fresh, it will do in a pinch. I do not recommend using lemon extract for the same reason.
- Make With Morsels: If you don’t have white baking chips, you can swap equal amounts of white chocolate chips or morsels. You can also substitute bars of white chocolate broken into small pieces.
Recommended Tools
- 8×8 inch square pan
- Parchment paper
- Double boiler
How to Make Lemon Fudge
- Make The Fudge Mixture: Stir together the white baking chips, white almond bark, sweetened condensed milk, and salt on the top of a double boiler until melted and smooth. Remove from the heat and mix in the lemon juice and lemon zest.
- Pour In The Pan: Pour the fudge into the prepared pan and top with lemon zest.
- Cover And Cool: Loosely cover and let the fudge cool at room temperature for 4-6 hours or in the refrigerator for 2-4 hours.
- Slice And Serve: Once set, remove the fudge from the pan and cut it into 16 pieces. Serve and enjoy!
Tips For Making The Best Lemon Fudge
- Good quality white chocolate chips greatly affect 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.
How to Store Lemon Fudge
- 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.
More Easy Fudge Recipes
More Fudge Recipes
- Harry Potter Butterbeer Fudge
- Strawberry Shortcake Fudge
- Rainbow Fudge
- Chocolate Walnut Fudge
- Reese’s Fudge
Lemon Fudge
Serves — 16
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Ingredients
- 2 cups white baking chips
- 8 ounces white almond bark
- 14 ounces can of sweetened condensed milk
- ¼ teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest divided
Instructions
- Prepare a 8×8” 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.
Jenn’s Notes
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.
- 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.
Nutrition Info
Calories: 282kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 92mg | Potassium: 159mg | Fiber: 0.1g | Sugar: 37g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 0.1mg
My husband loves anything with lemon so I made these. He couldn’t stop eating these.