Creamy Lemon Fudge


Change up your fudge routine with Creamy Lemon Fudge, a sweet and tangy flavor in every bite.

Creamy Lemon Fudge

Fudge. Real, homemade, use a candy thermometer fudge. I finally did it! Usually I end up cheating and let the ingredients make the fudge (otherwise known as easy fudge), but this time, I finally conquered the technique. Looks like I checked one off of my bucket list for 2013 already. What’s on your culinary bucket list?

Creamy Lemon Fudge

Fudge has always been a huge enemy of mine. I remember years ago I wanted to make pumpkin fudge. Little did I know what I was getting into to, I found a recipe and made it. After it cooled, I cried. It barely set and could only have been eaten by a spoon. That’s when I learned how precise fudge making is. That bringing it to a rolling boil wasn’t enough; it had to reach 234 degrees on a candy thermometer. And even if you do reach 234 degrees, factors you can’t control such as the weather can make or break your recipe.

Creamy Lemon Fudge

I was so nervous in making lemon fudge. What if I did all that work and it failed yet again? After I poured the mixture into my pan, I anxiously checked on it often as it cooled. Slowly, it started to harden. The fudge was turning into, well, fudge! I breathed a sigh of relief as I made a mess cutting it.

Creamy Lemon Fudge

I toyed with the idea of making rocky road fudge because it is my mom’s favorite, but with the dreary weather and chilly days ahead, I wanted to brighten it up a bit with some citrus (too bad I couldn’t lighten it up too). The texture is creamy melt-in-your-mouth goodness with a huge tang of lemon flavor. I did add some food coloring to emphasis that this is indeed lemon fudge since it’s not naturally bright yellow.

Creamy Lemon Fudge

Because candy making is very precise, I suggest leaving the Creamy Lemon Fudge recipe as is and buying lemon extract. If you try to substitute lemon juice, the extra liquid and acidity may prevent the fudge from firming up after cooling. You definitely need a candy thermometer, preferably with a digital face (I bought this one), but if you are without one, you can test the mixture using the soft ball stage test.

Yields 16

Creamy Lemon Fudge
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2 1/4 cups granulated sugar
3/4 cup evaporated milk
8 ounces white chocolate, chopped into chunks
1/2 cup butter (4 ounces or 8 tablespoons), cut into 8 tablespoons
4 teaspoons lemon extract
Zest from 1 lemon
Few drops of yellow food coloring (optional)


  1. Line an 8x8 pan with parchment paper. Set aside.
  2. In a large saucepan, stir together the sugar and evaporated milk. Heat over medium heat, stirring constantly until it reaches a rolling boil. Turn the heat down slightly to medium-low and continue to stir while boiling until a candy thermometer reaches 234F degrees (roughly 5-6 minutes). If it begins to brown and/or stick to the bottom, turn the heat down, but it is important to keep it at a boil.
  3. Once the mixture reaches 234F degrees, turn off the heat and quickly beat in white chocolate, butter, lemon extract, and zest until the chocolate and butter are fully melted. The mixture should be thick and smooth. If desired, beat in the food coloring.
  4. Immediately pour into the 8x8 pan and smooth it evenly. Let cool at room temperature for at least 2 hours or until firm. Remove from the pan and cut into squares.

Source: The Well Seasoned Cook

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  1. I always thought that fudge implied chocolate, Carla! This looks delicious and I have to say, lemon always cheers me up. Good job on conquering your nemesis. :)

  2. Nice one. I fell in love with Fudge in my first time in the Foodie Penpals programme, and I’ve always had it around the house since. I’d love to try and make some – I wonder if in small doses it can act as a “limoncello replacement” for kids in the middle of a heavy meal…

  3. Mmm, yum. I’ve never had lemon fudge before, but I do love me some citrus

  4. I’m not a huge fudge fan but I think I could get behind a lemon version. Yum! Also, nice background. ;-)

  5. Oh my goodness, I love lemon desserts. This looks divine. I thought I would go on a baking break after the holidays, but I may have to make this soon

  6. Carla

    Your lemon fudge looks divine! Fudge is a fickle beast. One Christmas about 10 years ago I made about 6 batches trying to find one that had the texture and taste from a childhood memory. I never did find the right recipe!

  7. Lemon Fudge is on my bucket list too. I’ve made all sorts of chocolate fudges but have never ventured out of my flavor comfort zone. You should probably send me a sample of this, just so I can see if it tastes as wonderful as it sounds ;-)

  8. So interesting! I have never had lemon flavored fudge before, but I definitely would like to try!

  9. This fudge looks impossibly creamy, and the lemon makes it so much more interesting, something to cut through all the sweetness. No wonder you had it in your list, it´s simply gorgeous!

  10. Well, this is lemon, and you know…

  11. Oh wow. Just wow. You had me at fudge and then I just jumped right in with the lemon! Wow!

  12. I really should make these after my neighbor just dropped off a bag of lemons from her tree.

  13. Lemon is one of my favorite flavors, so I would LOVE a piece (…or two) of this gorgeous fudge! Cheers to foodie bucket list success!!!!

  14. I have to say that is the prettiest color of fudge I have ever seen. Congratulations on your fudge success. I knew you could do it!

  15. I love lemon and fudge and had no idea that lemon fudge existed. But these gorgeous photos have shown me otherwise. I love that the white balance is warm. It reminds me of lemons and sunshine (aka somewhere that is not my freezing apartment!). And much kudos and congrats to you for tackling thermometer fudge–candymaking is super tricky!

  16. You make me wonder how all the places at the a jersey Shore turn out batch after batch everyday so consistently. I love the lemon and white chocolate. So unique!

  17. ooh! now i know what to do next xmas!

  18. I can say I have never had lemon fudge before but I know I would adore it. As always your pictures are great!!

  19. Just made some white chocolate fudge over the weekend & came out good. These look super yummy .. I will try them. Bet family will love them :)

  20. Carla…all I can say is just spectacular!!!! From the recipe to the photography… beautiful!

  21. I’ve eaten a pan of fudge with a spoon on a few occasions – not much to brag about. :) I love the color of this fudge and I’m going to make it for Easter baskets. It looks perfect!

  22. This is so pretty! I have never been very successful with fudge, mine tend to be a bit gritty not the wonderful smooth melt and your mouth goodness that is fudge. Good job!

  23. I haven’t heard of lemon fudge…ever! What a wonderful color.

  24. Love it! Your fudge looks absolutely perfect. So when can I come over to get the leftovers?

  25. No doubt about it, I’m definitely going to have to make this. My mom loves fudge, and loves lemon-flavored things, but I don’t think she’s ever had lemon fudge before… plus I made some homemade lemon extract last month, so this is the perfect way to use it! :D

  26. I love making candy, but it is always nerve wracking for me! Usually it good but those other times…..well you know! :)

  27. Sounds and looks just too good.. I must make it!

  28. Congrats, Carla. Those fundge look fresh and inviting, especially with lemon in it. Ok, I need to add this on my bucket list.

  29. Double YUM! I have never had lemon fudge but I want to try it now!

  30. Lemon fudge! I must have some. It looks amazing.

  31. Oh, Carla, fudge is way too technical and fussy for me to make at home. Good on ya for conquering this! It looks absolutely perfect – so creamy, luscious and bright. I would totally welcome something refreshing like this right now – it’s so dreary outside, I could use a hit of lemony fudge.

  32. So this year I am determined that I will conquer fudge. And I am going to start with this because my husband’s favourite flavour is lemon and he would be absolutely thrilled if I could master this one.

  33. Wow these are a great idea. My mother loves lemon and fudge but I’d never had the idea to put them together. I’ll have to try this for her upcoming birthday. Thanks for sharing!

  34. oh, I love that you made LEMON fudge!!! Love this!

  35. I’ve never heard of lemon fudge! It sounds fantastic – melt in your mouth wonderfulness!! Love.

  36. I love fudge!! Your version looks great. So glad that you tackled this and beat it!

  37. Cool! I’ve never seen lemon fudge before, but it looks awesome! Great idea to tackle something you’ve never gotten around to. For me it might be a souffle!

  38. WoW! is all I can say Carla! I have never made fudge and I don’t know if I will ever have confidence in my baking skills to try one but this sure looks good! And I can just see the creamyness oozing!

  39. that fudge looks amazing. And you make it sound really simple :D

  40. These look fantastic! Can you store them outside the fridge and what would the shelf life be?

    Thank you

    • Yes you can store it outside of the fridge. The only time I store it in the fridge is when it’s super hot out during the summer and the fudge gets soft. For the shelf life, candy typically lasts longer than most desserts, so best guess is 1-2 weeks if stored properly in an airtight container.

  41. Normally when I make fudge I aim for 114-115°C (237-239°F) and so I was doubtful about only heating to 234°F/112°C. I thought perhaps the chocolate would help it to set more easily, but it didn’t, and so I ended up with a gloopy mess (albeit a delicious one)! I then had to remelt the mixture and dissolve it in some more evaporated milk and heat it to 115°C, before waiting till it cooled to 60°C/140°F before beating it and scraping it out into a tin, wasting a fair amount in the process.
    Aside from the issue with the temperature, the recipe is fantastic. I did add a little maple syrup for more flavour and some baking soda to get the mixture to boil up nice and high (my thermometer needs to be submerged a fair amount to get a decent reading).

    • I’m sorry to hear the fudge didn’t set up correctly for you. Candy making can be a bit fickle because there are external factors we can’t control, such as weather. I would also make sure your thermometer is calibrated correctly. Being a few degrees off would make a huge difference in fudge making.

      • Thanks for replying! I’m not sure it was the weather – I just had a look at some data online, and the air pressure over here has been pretty much average over the past few days. I don’t think it was my thermometer either; I calibrated it with boiling water a few weeks ago.

        No other fudge recipe I’ve seen has asked for anything as low as 112°C. Perhaps it was the type of chocolate I used. Do you heat all your fudge mixtures to this temperature?

        It’s not a massive deal though; I still managed to end up with a decent amount of yummy lemon fudge at the end. My sisters and I just had the last few pieces today, as a matter of fact!

        • Most of my fudge recipes can be made without a candy thermometer due to the ingredients used (known as foolproof fudge). This one is a more traditional recipe because it’s lemon, which is hard to turn into foolproof fudge.


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