Lemon Fudge

If you love sweet, creamy treats with a citrusy twist, this Lemon Fudge is for you! It’s smooth, melts in your mouth, and has that fresh, zesty lemon flavor that makes every bite so good.

Plus, it’s crazy easy to make—no baking, no candy thermometer, just mix, chill, and enjoy.

Let’s do this!

What You’ll Need

2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter (melted)
2 tbsp fresh lemon juice
1 tbsp lemon zest (plus more for garnish)
½ tsp vanilla extract
Pinch of salt
Optional topping: Extra lemon zest or white chocolate drizzle

Pro Tips

Use fresh lemons. Bottled juice won’t give you that bright, zesty flavor.
Melt the chocolate slowly. White chocolate burns easily, so keep the heat low.
Let it set completely. Refrigerate for at least 2 hours before cutting—it’s worth the wait!
Line your pan with parchment paper. It makes lifting the fudge out so much easier.
Make it fancy! Drizzle melted white chocolate on top or sprinkle extra zest before chilling.

Tools You’ll Need

Medium saucepan
Spatula
8×8-inch baking dish
Parchment paper
Knife for cutting

Substitutions & Variations

Dairy-free option: Use dairy-free white chocolate and coconut condensed milk.
Sweeter version: Add 1 tbsp honey for a slightly richer sweetness.
Extra lemony: Stir in ½ tsp lemon extract for an even bolder lemon flavor.
Crunchy version: Mix in crushed vanilla wafers or shortbread cookie crumbs.

Instructions

1. Melt the chocolate.

In a saucepan over low heat, melt white chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth.

A super close-up shot of a spatula stirring melted white chocolate, sweetened condensed milk, and butter

2. Add lemon juice, zest, vanilla, and salt.

Remove from heat and stir in lemon juice, lemon zest, vanilla extract, and salt until fully combined.

A super close-up shot of fresh lemon zest being sprinkled into the creamy melted fudge mixture

3. Pour into the pan.

Line an 8×8-inch baking dish with parchment paper, then spread the fudge evenly.

A super close-up shot of a spatula spreading thick lemon fudge into a parchment-lined baking dish

4. Add toppings (if using).

Sprinkle extra lemon zest or drizzle melted white chocolate on top for extra flavor.

A super close-up shot of bright yellow lemon zest being sprinkled over the smooth fudge

5. Chill and set.

Refrigerate for at least 2 hours or until firm.

A super close-up shot of a baking dish covered with plastic wrap, resting in the fridge

6. Cut and serve.

Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!

A super close-up shot of Lemon Fudge squares stacked on parchment paper

Leftovers & Storage

Store in an airtight container in the fridge for up to 1 week.
Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.

Wrap-Up

And that’s it—your Lemon Fudge is ready to enjoy! It’s sweet, creamy, and packed with fresh citrus flavor. Try it out, take a pic, and let me know how it turned out. Happy snacking! 🍋✨