Bright, sweet, and irresistibly creamy — this easy homemade lemon fudge is the citrusy treat you didn’t know you needed. With just three core ingredients, it’s perfect for gifting, parties, or simply indulging your sweet tooth on a sunny afternoon.
Why You’ll Love This Lemon Fudge
Unlike traditional fudge that requires a candy thermometer and lots of stirring, this recipe is a simplified version that delivers the same rich, melt-in-your-mouth texture — without the fuss. All you need is sweetened condensed milk, good-quality white chocolate, and lemon extract for a zesty pop of flavor.
Bonus? It sets beautifully in the fridge and slices into perfect little squares that look as good as they taste.
Ingredients You’ll Need
Sweetened Condensed Milk:
The base of this fudge. It provides all the creaminess and sweetness — no extra sugar needed!
White Chocolate:
Use baking white chocolate blocks for the smoothest texture. It melts into the condensed milk and helps the fudge firm up as it cools.
Lemon Extract:
Adds that tart, bright citrus flavor. Start with a few teaspoons, then adjust to taste.
Optional Extras:
- Yellow Gel Food Coloring – for a vibrant lemony hue
- Lemon Zest – adds even more citrus kick
- Sprinkles – for a playful, party-ready finish
How to Make Creamy Lemon Fudge
Step 1: Prep Your Pan
Line an 8-inch square baking dish with parchment paper and set aside. If using sprinkles, have them ready to go.
Step 2: Combine the Base
In a medium saucepan, stir together 1 can of sweetened condensed milk, 3 teaspoons of lemon extract, and a small drop of yellow gel food coloring (if using).
Step 3: Melt the Chocolate
Add 540g of chopped white chocolate to the pan. Stir over low-medium heat until the chocolate melts completely and the mixture is smooth and creamy. Be patient and keep stirring — don’t let it boil.
Step 4: Add Zest (Optional)
If you’re using lemon zest, stir it in now. Taste the mixture and add another teaspoon of lemon extract if you want it tangier.
Step 5: Chill and Set
Pour the mixture into your prepared pan. Smooth the top, add sprinkles if you like, and give the pan a gentle tap on the counter to settle everything. Chill for at least 4 hours, or overnight for best results.
Why It Works
This no-bake lemon fudge is perfect for beginners but still feels special. The lemon extract cuts through the sweetness of the white chocolate, creating a flavor that’s fresh and balanced. Plus, with its soft, creamy interior and firm edges, every bite is pure bliss.
Tips & Tools
- Heavy-Bottomed Saucepan: Helps prevent burning while melting.
- Use Baking Chocolate, Not Chips: Chips resist melting, which can affect texture.
- Don’t Overheat: Low and slow is best when melting the chocolate.
- Refrigeration Time: Be patient — chilling fully is key to clean cuts.
- Flavor Variations: Try orange extract, swap in lemon jelly crystals, or stir in crushed meringue for a lemon meringue twist.
Storage Notes
Keep your lemon fudge in an airtight container in the fridge for up to 2–3 weeks (1 week if you add fresh zest). You can also freeze it for up to 2 months. It stays firm at room temperature, making it ideal for gift boxes and party trays.
Final Thoughts
Whether you’re making it for a celebration or stashing a few squares away for a personal pick-me-up, this creamy lemon fudge is the kind of simple recipe that brings instant joy. Bright, smooth, and endlessly giftable — it’s sunshine in candy form.