Easy Lemon Fudge

Bowl of lemon fudge squares made with sweetened condensed milk and white chocolate.

This Easy Lemon Fudge is rich, creamy, and packed with fresh lemon flavor. Made with white chocolate, condensed milk, butter, and a homemade lemon syrup, this lemon fudge sets into smooth, melt-in-your-mouth squares with a bright citrus finish.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 15

Total Time 30

Ingredients

▢ 120 g granulated sugar
▢ 120 ml fresh lemon juice
▢ 1 tablespoon lemon zest
▢ 400 g white chocolate chopped
▢ 395 g sweetened condensed milk 1 can
▢ 120 g unsalted butter
▢ 1 teaspoon yellow food coloring optional

Instructions

In a saucepan over medium heat, combine the ⅔ cup (120 g) granulated sugar, ½ cup (120 ml) fresh lemon juice, and 1 tablespoon lemon zest. Stir until the sugar dissolves. Bring to a boil and cook for 10–12 minutes, stirring occasionally, until the mixture thickens and turns a light honey color. Strain out the zest and set the syrup aside.
Place the 14 oz (400 g) chopped white chocolate in a large bowl. In a separate saucepan over low-medium heat, melt the 1 can (14 oz / 395 g) sweetened condensed milk and ½ cup (120 g) unsalted butter, stirring until smooth. Do not allow the mixture to boil.
Pour the hot condensed milk mixture over the white chocolate and stir until completely melted and smooth. Add the lemon syrup and 1 teaspoon yellow food coloring, if using, and mix until fully combined.
Pour the mixture into a parchment-lined 8-inch (20 cm) square baking pan and spread evenly. Let cool to room temperature, then refrigerate for at least 2 hours, or until firm. Slice into squares and serve.

Notes

Reduce the Lemon Syrup Properly: I like to cook the lemon syrup until it reaches a pale honey color because it concentrates the lemon flavor and gives the fudge a brighter citrus taste.

Use Good White Chocolate: A higher-quality white chocolate melts more smoothly and creates a creamier texture.

Chill Completely Before Slicing: I find the cleanest squares come from fully chilled fudge, so I leave it in the refrigerator until firm all the way through.

Store for Later: Keep the fudge in an airtight container in the refrigerator for up to 1 week. I like placing parchment paper between layers if I'm stacking pieces.

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