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? Today, the #SundaySupper team is posting recipes that we’ve been wanting to do but never did, no matter if it was fear, time, or resources stopping us.
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.
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.
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.
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.
- 2 1/4 cup granulated sugar
- 3/4 cup evaporated milk
- 9 ounces white chocolate, chopped into chunks
- 1/2 cup butter, cut into tablespoons
- 1 1/2 Tbsp lemon extract
- Zest from 1 lemon
- Few drops of yellow food coloring (optional)
- Line an 8×8 pan with parchment paper. Set aside.
- In a large saucepan, stir together the sugar and evaporated milk. Heat over medium heat, stirring constantly until it reaches a 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 some more, but it is important to keep it at a boil.
- 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.
- Immediately pour into the 8×8 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
Looking to add to your culinary bucket list? Check out what the rest of the #SundaySupper team is making:
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
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