Creamy, Tangy Lemon Fudge

• Produce

  • 1 Zest 1 lemon

• Condiments

  • 3/4 tsp Lemon oil

• Baking & Spices

  • 1 Food coloring, Yellow
  • 14 oz Granulated sugar
  • 1/2 tsp Salt
  • 12 oz White chocolate chips or chopped white chocolate

• Dairy

  • 4 oz Butter, unsalted
  • 7 oz Marshmallow cream
  • 6 oz Sour cream, full-fat

• Other

  • 1/4 tsp Citric acid

Found on candy.about.com

Description

Ingredients

• 4 oz (1/2 cup) unsalted butter, cubed
• 14 oz (2 cups) granulated sugar
• 6 oz (3/4 cup) full-fat sour cream
• 1/2 tsp salt
• 12 oz (2 cups) white chocolate chips or chopped white chocolate
• 7 oz marshmallow cream
• 3/4 tsp lemon oil or 1 1/2 tsp lemon extract
• Zest 1 lemon
• 1/4 tsp citric acid
• Yellow food coloring

Directions

• Preparation 1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.2. Place the cubed butter in a heavy-bottomed 4-quart saucepan over low heat, and stir it occasionally until it is nearly melted. Add the sugar, sour cream, and salt, and raise the heat to medium. Stir until the sugar melts.3. Continue to cook the fudge, stirring frequently, until it comes to a boil. Insert a candy thermometer and cook the fudge, stirring frequently, until it reads 235 F (113 C) on the candy thermometer.4. Once it reaches 235 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until they melt into the fudge. If necessary, return the fudge to the heat for brief periods to melt the chips.5. Add the lemon oil or extract, lemon zest, citric acid, if using, and a few drops of yellow food coloring. Stir well until everything is well-mixed. Carefully taste the fudge (watch out, it will be hot!) and add additional flavoring or citric acid if desired, and more coloring if you desire a stronger yellow color.6. Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Lemon Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. Click Here to View All Fudge Recipes!Click Here to View All Lemon Candy Recipes!