Cassie’s Ruminations

White Chocolate Lemon Fudge

This is a lighter more summery take on fudge. If you don’t have lemon oil on hand (and you really should – it’s a great addition to marinades as well as baked goods), substitute lemon extract, but you’ll want to at least double the amount (4 tsp of extract) in order to get the same lemony zing.

White Chocolate Lemon Fudge
Makes 1.5 lbs

Ingredients:
18 oz (3 cups) white chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp butter
2 tsp lemon oil
Zest from 1 lemon (about 1 tbsp, packed)

Line an 8 inch or 9 inch square cake pan with parchment paper.

Put the white chocolate chips, sweetened condensed milk, and butter into a large microwaveable bowl. Heat the mixture on medium high (70%) for one minute. Stir the mixture with a spatula and return to the microwave for another minute at medium high heat. Stir again until the mixture is smooth and well combined. If your microwave does not do power settings, do this in 30 second bursts, as white chocolate is prone to burning. Stir in the lemon oil and zest and pour the mixture into the cake pan.

Chill in the fridge for 2 hours or until firm. Turn the fudge out onto a board and cut into 16 squares. Store the fudge in a tightly sealed container in the refrigerator or at room temperature.