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.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted. , Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.
Nutrition Facts : Calories 72 calories, Fat 4g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON FUDGE WITH SWEETENED CONDENSED MILK
A lemony treat that's easy to make! Store in the refrigerator.
Provided by SarahDash
Categories Desserts Candy Recipes Fudge Recipes
Time 1h20m
Yield 64
Number Of Ingredients 5
Steps:
- Line a small rimmed baking sheet with parchment paper or greased aluminum foil.
- Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat.
- Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness.
- Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.
Nutrition Facts : Calories 37.4 calories, Carbohydrate 10.8 g, Cholesterol 3.8 mg, Fat 2.1 g, SaturatedFat 1.5 g, Sodium 34.4 mg
CREAMY LEMON SQUARES
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
- Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
- Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g
FREEZER LEMON FUDGE
This lemon 'fudge' is sweet, tart, and refreshing, This 'fudge' is a bit on the rich side so a little goes a long way. Be sure to store in freezer.
Provided by Yoly
Categories Desserts Candy Recipes Fudge Recipes
Time 4h12m
Yield 16
Number Of Ingredients 7
Steps:
- Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
- Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
- Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
- Use a hot knife to cut fudge, wiping the knife clean after each cut.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 19.1 g, Cholesterol 8.7 mg, Fat 8.6 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 5.2 g, Sodium 74.5 mg, Sugar 18.8 g
CREAMSICLE FUDGE
Easy and tasty, this super creamy smooth creamsicle fudge is the perfect homemade candy to enjoy any time.
Provided by Stephanie Keeping
Categories Dessert
Time 4h15m
Number Of Ingredients 5
Steps:
- Line an 8x8 pan with foil. Spray with nonstick spray.
- In a medium-size saucepan over low heat melt the white chocolate chips with the sweetened condensed milk and the butter until smooth and creamy.
- Add the 1 teaspoon of orange extract and taste and adjust if you want more orange flavor.
- Remove 1 cup of the mixture to a medium bowl. This will remain white.
- To the fudge remaining in the pan add the food coloring to the desired orange color. I used Wilton gel yellow and red.
- Pour the orange fudge into the prepared pan and level it out.
- Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.
- Using a knife or wooden skewer make swirl patterns.
- Refrigerate uncovered for 3 to 4 hours until set.
- Remove the fudge from the pan and peel the foil back. Cut into squares to serve!
Nutrition Facts : Calories 229 kcal, Carbohydrate 27 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 18 mg, Sodium 69 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
CREAMY LEMON SLICE
A classic baked creamy lemon slice made with just 5 ingredients! This baked lemon slice takes less than 10 minutes to prepare... and tastes AMAZING!!!
Provided by Lucy - Bake Play Smile
Categories bars and slices
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
- Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
- Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
- Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes). Note: the mixture will be very runny at this stage.
- Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tin with baking paper and set aside.
- Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted).
- Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Firmly press the mixture into the base of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
- Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.
- Pour the liquid into the prepared base and bake for 15 minutes or until set.
- Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.
Nutrition Facts : Calories 205 kcal, Carbohydrate 22 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 157 mg, Sugar 16 g, ServingSize 1 serving
LEMON FUDGE
A lovely sweet & tart recipe for lemon fudge I found online, posted by Elizabeth LaBau. For me, boiling the sugar & milk mixture for 6 minutes did not result in as firm a fudge as I'd like, but still, it was great, delicious fudge that also had the perfect consistency - as long as I kept it in the fridge. ;-) I'll try a candy thermometer the next time to see if boiling the mixture to soft ball stage doesn't do the trick.
Provided by stormylee
Categories Candy
Time 21m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Line an 8x8 pan by with aluminum foil and butter the foil.
- Combine the sugar and evaporated milk in a pan over medium heat. Stir continuously while the mixture comes to a boil. Once the mixture is fully boiling, continue to cook, stirring constantly, for six minutes.
- After six minutes, remove the pan from the heat. Quickly stir in the butter, white chocolate chips, lemon oil or extract, lemon zest, and a few drops of yellow food coloring (if using). Continue stirring until the fudge is smooth.
- Pour the fudge into the prepared pan. Allow it to set at room temperature for at least two hours. Once set, cut it into squares.
LEMON FUDGE
Make and share this Lemon Fudge recipe from Food.com.
Provided by JLBurnell
Categories Candy
Time 1h
Yield 2 lbs, 8 serving(s)
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
- In a large saucepan, melt remaining butter over low heat.
- Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
- Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth.
- Pour into prepared pan. Chill until set.
- Using foil, lift fudge out of pan. Discard foil; cut fudge into squares.
- Store in the refrigerator.
Nutrition Facts : Calories 474.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 33.5, Sodium 121.7, Carbohydrate 39.7, Sugar 33.6, Protein 2.3
LEMON FUDGE
If you don't like chocolate try this greating tasting creamy fudge! Photo and recipe from Taste of Home.
Provided by Ann Simmons
Categories Candies
Number Of Ingredients 5
Steps:
- 1. Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
- 2. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set
- 3. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.
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