2Tablespoonssalted butter, softened to room temperature
¼cuplemon cake mix (heat treated - see FAQ's for directions)
1teaspoonlemon extract
zest from one lemon(for garnishing)
Instructions
Prepare an 8x8-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 8x8 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 8x8 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.
Notes
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.