Lemon Fudge.

You would think that I’d have taken a photo of this fudge, but I didn’t.

So, close your eyes and picture a small square of yellow fudge.

Honestly, this doesn’t look fancy AT ALL, but it’s pretty tasty.

“Keep Stirring For The Love of..” Lemon Fudge.

Makes an 8×8 tray. Cut ’em small!


2 ¼ cups white sugar
¾ cup evaporated milk
9 ounces white chocolate, cut into small pieces
1/2 cup of cold butter, cut into small pieces
1 ½ tablespoons lemon extract
zest of one lemon (zested!)
yellow food colouring (I used gel colouring)


  1. Spray an 8×8 square pan. Set it aside.
  2. In a large pot, over medium heat, combine the sugar with the evaporated milk. Stir it until it boils, turn the heat down a notch or two (keep it bubbling, just not as hot) and stir and stir and stir.
  3. Keep stirring for 6 minutes. Curse this entire process.
  4. After 6 minutes, turn off the heat and all the other ingredients – while stirring. I used my hand mixer for this part because I was really, really tired of stirring.
  5. Once the mixture is smooth and creamy, and the colour is right, pour it into the prepared pan. Smooth the top if you’re fancy like that.
  6. Set aside until the pan is cooled – then put the pan into the freezer for at least 20 minutes. This will make the fudge much easier to slice and remove from the pan.
  7. Slice the fudge small – this stuff is wildly creamy and sweet!

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