White Chocolate Lemon Fudge easy medium hard
150g white chocolate chips 3 cups sugar 2 tbsp light corn syrup 1 1/4 cups milk 4 tbsp butter 1 tsp lemon extract
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
Melt chocolate in pan over very low heat. Stir in sugar, corn syrup, and milk. Increase heat to medium and cook, stirring until sugar dissolves. Wash crystals from side of pan. Cook to 238F on candy thermometer (soft ball stage). Remove from heat, and without stirring, add butter.
Cool to 120F. Add lemon extract and beat until mixture begins to thicken. Pour mixture into the pan and cut into squares when cool (room temperature).
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These fudge recipes are my own and I'm happy to share them. However, publishing of my fudge recipes in any form, including on the web, is not permitted.