In our home growing up, it was a holiday tradition to have a big pan of my mom’s Rocky Road Fudge in the fridge. This recipe for Lemon Fudge is a fun flavor twist on the classic fudge. Now we can have 2 pans of fudge in our refrigerator, choose a flavor or have both!
1/2 cup sugar
1 can sweetened condensed milk
1/2 cup butter
3 cups white chocolate chips
zest of 1/2 a lemon, very fine
yellow food coloring
Line an 8″x8″ square pan with parchment paper. To make the lemon simple syrup, use a peeler to peel strips of just the yellow of one lemon (you don’t want the white part). Juice the lemons until you have 1/2 cup strained lemon juice (free of pulp and seeds), I had large lemons and only needed 2. Place the peel strips, lemon juice, and sugar in a heavy-bottom saucepan over medium heat. Bring to a boil and cook stirring often for 7-10 minutes, until thickened and reduced by about half. It should be the color of pale honey. Set aside.
Combine the sweetened condensed milk, butter, and white chocolate in a medium heavy-bottom saucepan. Stir over low heat just until warm and everything melts and combines (be so careful so the white chocolate doesn’t seize). Take off heat and stir in the lemon syrup, lemon zest, and as many drops of yellow food coloring to make the desired color. Pour the mixture into the lined baking pan. Top with sprinkles. Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight. Cut into squares and serve. Recipe found at sugarsaltmagic.com.