This easy Lemon Fudge combines white chocolate, sweetened condensed milk, and fresh lemon for a creamy, tangy treat. The entire batch costs about $10.79, or just $0.45 per serving, with no candy thermometer needed.
I love making easy fudge recipes throughout the year, and this Lemon Fudge adds a bright, citrusy flavor to our Christmas cookie trays. It has become a favorite for sharing, and one reader even doubles the batch for her book club by special request.
Why You’ll Love This Recipe!
- No candy thermometer. Just melt, stir and chill.
- Real lemon flavor. Fresh juice and zest, not a boxed mix.
- 5 ingredients. White chocolate chips, sweetened condensed milk, butter and a lemon.
- Great for gifting. It keeps in the fridge and freezes for 3 months, so you can make it well before the holidays.
After years of baking and making homemade sweets, I’ve learned that fresh lemon zest makes a big difference in citrus desserts. Using both lemon juice and zest gives this fudge a fresh lemon flavor that balances the sweetness of the white chocolate and condensed milk.
We also love to make Homemade Lemon Brownies and Lemon Cream Cheese Dump Cake.
Ingredients
- White Chocolate Chips. You’ll need 3 cups, which is about 18 ounces. Most bags are 11 to 12 ounces, so grab two. Use a fresh bag, since older white chips can melt grainy or thick. I use Ghirardelli white chocolate chips because they’re affordable and melt smoothly in this recipe.
- Sweetened Condensed Milk. This is what lets the fudge set without a candy thermometer. Double-check the can, because evaporated milk looks almost identical and won’t work.
- Unsalted Butter. Keeps the fudge sweet and lemony. If you only have salted, it still works. The fudge will just taste a little saltier.
- Lemon Zest. Zest gives you the most lemon flavor without adding liquid, and it balances all that sweetness. Zest your lemons before you juice them. 2 tablespoons go into the fudge and 1 tablespoon goes on top. Plan on about 3 medium lemons to get enough zest and juice for the recipe.
- Lemon Juice. Fresh lemon juice is best. Measure it carefully and don’t add extra. More liquid is the most common reason lemon fudge stays soft.
Find the entire recipe and ingredients at the bottom of the page.
How To Make Lemon Fudge
Step 1. Line an 8×8 pan with parchment paper, leaving extra hanging over the sides so you can lift the fudge out.
Step 2. Combine the sweetened condensed milk, butter, lemon juice and lemon zest in a saucepan. Heat over low to medium heat. Use 2 tablespoons of the zest here and save the rest for the top.
Step 3. Stir and heat until all the ingredients are combined. Keep the heat low and stir until the butter melts and the mixture is smooth and steamy, about 3–4 minutes. Don’t let it boil. Boiling can scorch the condensed milk on the bottom of the pan, and a too-hot mixture can make the white chocolate seize when you add it.
Step 4. Then remove the mixture from the heat. Add the white chocolate chips.
Step 5. Stir until melted. It will be thick and glossy. Stop as soon as the chips are melted.
Step 6. Spread the fudge mixture into the baking dish. Top with the remaining lemon zest. Allow to cool at room temperature. Then cover and refrigerate for at least 4 hours.
Step 7. After the fudge has set, cut and serve!
Reader Tip: Want More Lemon Flavor?
Our readers love this fudge as-is, but a few have shared that stirring in ½ teaspoon of pure lemon extract with the white chocolate chips makes the lemon flavor even brighter. If you’re doubling the recipe, use 1 teaspoon. For a sunnier color, add a drop of yellow food coloring at the same time.
Pro Tips
- Cool before covering. Covering warm fudge traps steam, and that moisture makes the top sticky.
- Low heat only. White chocolate scorches and seizes (turns thick and clumpy) much faster than milk chocolate. Melting the chips off the heat prevents that.
- Clean cuts. Chill fully, then cut with a sharp knife dipped in hot water and wiped dry. Wipe the blade between cuts.
FAQs
Store in an airtight container in the fridge for up to 2 weeks, with parchment between layers. It’s fine on a party table or cookie tray for 2 hours but keep it away from warm spots so it doesn’t soften.
Yes, fudge is easy to make in advance and freeze. Make sure it is completely set. Then cover with plastic wrap. Place inside a freezer bag or container.
Freeze up to 3 months. Thaw it overnight in the fridge, still wrapped, so condensation forms on the wrapping instead of the fudge.
Use a sharp knife to cut fudge. Wipe the knife clean in between each cut. You can also dip into warm water and dry if needed.
The white chocolate got too hot and seized. Next time, take the pan off the heat before adding the chips and stir gently. Stirring in a teaspoon of warm milk can sometimes smooth it out.
It needs a full 4 hours in the fridge. If it’s still soft, the condensed milk mixture may have been too hot or the chips too few — chill it overnight before cutting.
Making Lemon Fudge for Gifts
One 8×8 pan makes 24 squares — enough for 4 gift boxes of 6. Make it up to 2 weeks ahead and keep it in the fridge, or freeze it for up to 3 months. Pair it with a few squares of chocolate fudge for a pretty, two-color tin.
More Easy Fudge Recipes
Go ahead and make this light and creamy Lemon Fudge. Please come back and leave a star recipe rating and comment!
Lemon Fudge
Ingredients
- 3 cups White Chocolate Chips
- 1 can Sweetened Condensed Milk 14 ounce can
- 4 Tablespoons Unsalted Butter
- 3 Tablespoons Lemon Juice
- 3 Tablespoon Lemon Zest
See how we calculate recipe costs.
Instructions
- Line an 8X8 baking pan with parchment paper.
- Place the sweetened condensed milk, butter, lemon juice and 2 tablespoons of the lemon zest in a saucepan. Heat over low to medium heat.
- Stir and heat until all the ingredients are combined.
- Remove the mixture from the heat, stir in the white chocolate melts and continue to stir until all the chocolate chips have melted.
- Pour the mixture into the prepared pan and top with the remaining lemon zest. Allow the mixture to cool at room temperature and then cover the pan and move the pan to the refrigerator for at least 4 hours.
- Once the fudge has fully set, cut and serve!
Love the lemon flavor and it’s so easy to make!
This is, by far, the creamiest, dreamiest, and most delicious fudge ever. My husband is raving about it.
Thank you for sharing this amazing recipe.
I’m so glad you enjoyed it – Thank you for sharing!
I have made this fudge a number of times and everyone loves it. Initially I followed the recipie exactly, but the last time I made it I added 1/2 teaspoon of lemon extract. I think it improved the flavor because it made the lemon flavor a little bit brighter. I love your recipies. They are delicious.
Thank you so much Sara! The addition of the lemon extract sounds amazing. I’m so glad you enjoy this recipe and thank you for the positive review. It means so much to me!
Hi Carrie, I have made almost all of your fudge recipies. Everyone loves the Lemon Fudge. The last time I made your Lemon Fudge I doubled the recipie and I added 1 teaspoon of genuine lemon extract. I thought that made the lemon flavor just a little brighter. I’m taking it to my book club tomorrow by special request. Thanks for all your delicious recipies.
Thank you so much! I’m honored you’ve made so many of my fudge recipes! 😊 I love the idea of adding a little lemon extract for an extra pop of flavor. I hope your book club loves it as much as you do. Thanks so much for sharing and for your continued support! 💛