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Lemon Fudge
Course
Dessert
Calories
Ingredients
2
cups
of white baking chips
8
oz
white almond bark
1
can of sweetened condensed milk
14 ounces
¼
teaspoon
kosher salt
2
tablespoons
lemon juice
1
tablespoon
lemon zest
divided
Instructions
Prepare a 8x8” square pan with parchment paper and put water in the bottom part of a double boiler.
In the top double boiler pan combine the white baking chips, white almond bark, sweetened condensed milk, and salt.
Heat over medium heat until melted and smooth, stirring regularly.
Once everything is melted and smooth, remove from the heat and add the lemon juice and half of the lemon zest. Mix until combined.
Pour fudge into the prepared pan and top with remaining lemon zest.
Loosely cover and let the fudge cool at room temperature for 4-6 hours or in the refrigerator for 2-4 hours.
Once the fudge is set, remove the fudge from the pan and cut it into 16 pieces.