Saturday, February 27, 2016

Lemon Fudge

While it might not make sense I'm going to say it anyway... This Lemon Fudge is a 'lighter' fudge for Easter and spring. Unfortunately not lighter in calories, but lighter in color, flavor and ~feel~. It's creamy and sweet, the pale yellow is beautiful and the lemon flavor is mellow and smooth. This is just a happy little fudge folks, I think you'll like it if you try it:@)
Sprinkles can be changed up for St. Patrick's Day, Mother's Day or even team colors for opening day... 
Actually, the fudge is really great plain too.
 I made a half batch in a bread pan lined with Reynolds Release and only added one drop of yellow food coloring.
  Fudge is a great treat for non-bakers to bring to a holiday dinner or party.
Easy and good, ya gotta love it!

Lemon Fudge-adapted from Through Clouded Glass and Recipe Lion
1 1/2 C sugar
2/3 C whole milk or cream-I used half and half
1/4 C butter
1 1/2 C white chocolate chips-I used Ghirardelli
1 Tblsp lemon extract
1 tsp lemon zest, optional-I added it
2-3 drops yellow food coloring if desired-I desired
Sprinkles for top, optional
  1. Place sugar, milk/cream and butter in pan. While stirring, bring to a boil over medium heat.
  2. Once it boils stop stirring and boil it for 5 minutes.
  3. Remove from heat and stir, add chips, extract, zest and food coloring. Stir vigorously until smooth (I gave up on the spatula and used a whisk). 
  4. Pour into a buttered 8x8 dish (I lined mine with Reynolds Release instead). Immediately add sprinkles and gently push into fudge.
  5. Cool at least 6 hours in the fridge, cut into squares and enjoy!
  6. Store in air tight container in fridge.
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