Lemon Fudge

It’s hard to believe something this melt-in-your-mouth smooth and delicious can be made with so few ingredients in such little time! —Rozie Born, Zumbrota, Minnesota.

Love this! I melt my chips and butter together (like I do for my chocolate fudge). No separation problems. Only recommendation I have is to double (or maybe triple) the lemon extract to make sure the lemon taste comes through.

-Very easy. Unique. Very sweet.-I experienced the same butter sepatation as others and ended up removing the butter. The fudge tasted fine... maybe a bit brittle.-During my 2nd time, I used lower heat (notch 2 out of 6) and the butter didnt separate. On a 3rd batch, after the butter separated I was able to mix it back in by turning off the heat and by only using residual heat to mix the butter back in. This was effective.-I recommend adding yellow food color. I added about 3/4 tsp.-I also tried using marshmellows rather than marshmellow cream in a jar on the 3rd batch. Using the cream is much easier but if you use marshmellows, I recommend mashing well prior to adding to heat mixture.

delicious alternative to chocolate

My butter also separated from the mixture eventually had to pour out all the butter and just put the rest into a pan. I did exactly like it said and I used real butter . One person that wrote a review said youre just supposed to use one bag of white chocolate chips I used two like it said to do. Hope someone can tell me what Im doing wrong.

We love this and its so easy! However, we dis add more lemon extract and a few drops of yellow food coloring.

I made this as directed, but as soon as I added the lemon extract and marshmallow fluff, the butter separated and no amount of stirring would get it re-incorporated. So I put the fudge into a fan,leaving the butter behind, then it took at least 5 sheets of paper towels to sop up the butter that was oozing from little pore like spots. But the fudge tastes fine.What did I do wrong?

a nice change from chocolate fudge. i just made a batch this morning for myself!

I just made this recently and was a big hit, I had some raspberry filling on hand so after pouring the fudge into the pan I swirled in some of the filling. Made it yummy. Will be making this again soon.

I made this two years in a row. BUT I will have to agree with alirosepetal (May 5, 2014). This year I put in 2 tsp lemon extract and added yellow food color. Everything else was fine, set up fine too. But it did taste like the white chips more than lemon. LAST YEARS BATCH- tasted better because I just realized I was to use two bags of the white chips instead of one. Im anxious to follow the Easy Fudge receipe on the jar of marshmellow cr?me next time. Using white chips, not chocolate. Lemon extract, not vanilla.

its nce