Bursting with zesty lemon flavor and creamy goodness, this sweet treat is a surefire way to add a little sunshine to your day. Whip it up in minutes!
FLAVORFUL AND CITRUSY FUDGE
This perfect blend of citrus and sweetness is what makes this Lemon Fudge so unique! This recipe ended up being a huge hit with everyone who tried it. Such a refreshing change from the usual fudge! It makes for a perfect summertime treat or a great gift for friends. Plus, you can really have fun with this recipe and easily switch up the flavors to make many different versions.
FREQUENTLY ASKED QUESTIONS:
No, this Lemon Fudge is actually the perfect combo of flavors. It’s a sweet fudge and the primary flavor of this fudge comes from the white chocolate with the secondary flavors being the condensed milk and lemon taste. You really only get a bit of tartness from the lemon zest on top (if you choose to add it.)
Heat treating cake mix makes it safer to eat. Since cake mix has uncooked flour in it, you shouldn’t eat it unless it’s been properly heated to a high enough temperature so that it kills any possible bacteria.
Using the microwave is a really easy way to heat treat cake mix. To do so, microwave the cake mix in a microwave safe bowl for (2) 30-second intervals stirring in between. Let the cake mix come to room temperature before using it in your fudge mixture.
Line a baking sheet with parchment paper, spread out the cake mix so it’s even across the whole sheet. Bake at 350F for 5 minutes and then let it cool down to room temperature before using the cake mix.
I think it’s easiest to use parchment paper so you can easily pull it out of the baking dish. You don’t have to do this if you have a nonstick baking dish but it does make it much easier to handle and to remove.
Leftover cake mix can be used to make another cake. We like this idea shared from Spruce Eats. It’s the perfect way to make sure that you don’t have any food waste!
Leftover lemon fudge pieces should be stored in an airtight container and should be kept in the fridge for up to a week (but I don’t think it will last that long!) I suggest using a piece of parchment paper in between the layers of fudge so they don’t get stuck together.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- white chocolate chips
- sweetened condensed milk
- salted butter
- lemon cake mix
- lemon extract
- zest from one lemon, for garnishing
HOW TO MAKE LEMON FUDGE
Prepare a 8×8-inch pan with parchment paper. See notes for general tips.
In a large saucepan, combine chocolate chips, condensed milk and butter over low heat. Cook on low for 8-10 minutes until the mixture breaks down completely. Use a rubber spatula and stir frequently.
Remove from heat and add in cake mix and extract. Stir for about 1 minute until the cake mix has completely dissolved into the mixture.
Pour mixture into the center of the 8×8 dish, scraping any excess fudge mixture from the pan using your spatula. The fudge should self level well, requiring zero spreading.
Top with the lemon zest immediately and place inside the refrigerator to chill overnight before serving.
When read to serve, remove the fudge from the 8×8 pan by pulling up on the parchment paper. Use a sharp knife to carefully cut the fudge into 12 equal squares, making three cuts in both directions.
CRAVING MORE RECIPES?
- 11 ounce bag white chocolate chips
- 14 ounce can condensed milk
- 2 Tablespoons salted butter, softened to room temperature
- ¼ cup lemon cake mix (heat treated – see FAQ's for directions)
- 1 teaspoon lemon extract
- zest from one lemon (for garnishing)
- Prepare an 8×8-inch pan with parchment paper.
- In a large saucepan, combine 11 ounce bag white chocolate chips, 14 ounce can condensed milk and 2 Tablespoons salted butter, softened to room temperature and butter over low heat. Cook on low for 8-10 minutes until the mixture breaks down completely. Use a rubber spatula and stir frequently.
- Remove from heat and add in ¼ cup lemon cake mix (heat treated) and 1 teaspoon lemon extract. Stir for about 1 minute until the cake mix has completely dissolved into the mixture.
- Pour mixture into the center of the 8×8 dish, scraping any excess fudge mixture from the pan using your spatula. The fudge should self level well, requiring zero spreading.
- Top with the zest from one lemon and place inside the refrigerator to chill overnight before serving.
- When read to serve, remove the fudge from the 8×8 pan by pulling up on the parchment paper. Use a sharp knife to carefully cut the fudge into 12 equal squares, making three cuts in both directions.
- Refer to my FAQ on how to heat treat cake mix (in the microwave or the oven.)
- As you’re stirring the mixture, use your spatula to break up any pieces of butter that do not melt as easily as others. Do this by gently pressing it with your spatula.
- Be sure to use butter that is softened to room temperature. Butter any cooler will be harder to break down over low heat.
- We prefer to eat this fudge chilled but it is good at room temperature.
- Be sure to store this fudge in an airtight container inside the refrigerator.
- Refer to my FAQ’s for additional information.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.