White Chocolate Lemon Fudge Food

WHITE CHOCOLATE LEMON FUDGE

White Chocolate Lemon Fudge image

Make and share this White Chocolate Lemon Fudge recipe from Food.com.

Provided by dicentra

Categories Dessert

Time 10m

Yield 16 serving(s)

Number Of Ingredients 4

Ingredients

9 ounces white chocolate, chopped
7 ounces cream cheese, softened
3 cups icing sugar
1/4 teaspoon lemon oil

Steps:

In microwave safe bowl, melt white chocolate.
In a large bowl, beat cream cheese until smooth. Add sugar, beating well. Mix in lemon oil, stirring well.
Add melted chocolate, beating only until smooth. Spread into prepared pan and refrigerate until firm. Cut into squares.

Nutrition Facts : Calories 215.9, Fat 9.4, SaturatedFat 5.5, Cholesterol 17, Sodium 54.7, Carbohydrate 32.4, Sugar 31.8, Protein 1.7

LEMON FUDGE

Lemon Fudge image

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

Ingredients

1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract

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

Lemon Fudge image

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

Ingredients

2 1/4 cups sugar
3/4 cup evaporated milk
9 ounces white chocolate chips
4 ounces butter, cut into small pieces
1 teaspoon lemon oil or 2 -3 teaspoons lemon extract
1 lemon, zest of
1 -2 drop yellow food coloring (optional)

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.

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