Side Pannel
Creamy And Silky-Smooth Lemon Fudge
Creamy And Silky-Smooth Lemon Fudge
- Recipe Submitted by maryjosh on 11/30/2016
Ingredients List
- 1 can (395ml) sweetened condensed milk
- 1 cup caster sugar
- 40ml corn syrup
- 1/4 cup golden syrup
- 125 unsalted butter
- 30ml (1 1/2 Tbsp) Lemon Extract**
- Yellow food colouring
- 180g white chocolate
- Sprinkles
Directions
Cut the chocolate up finely. Line a 20x20cm baking pan with baking paper.
Combine the sweetened condensed milk, sugar, corn syrup, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
Bring the mixture to a gentle simmer and simmer while stirring for another 6-8 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again).
Add the extract and a few drops of food colouring and mix through well.
Take the mixture off the heat and mix through the white chocolate until fully melted and incorporated.
Pour the mixture into the line baking tin. Top with sprinkles to your hearts contenct and press down lightly with a spoon just so the sprinkles are stuck in the fudge a little bit and won't just fall off when the fudge sets.
Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight.
Cut into squares and serve.
Combine the sweetened condensed milk, sugar, corn syrup, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
Bring the mixture to a gentle simmer and simmer while stirring for another 6-8 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again).
Add the extract and a few drops of food colouring and mix through well.
Take the mixture off the heat and mix through the white chocolate until fully melted and incorporated.
Pour the mixture into the line baking tin. Top with sprinkles to your hearts contenct and press down lightly with a spoon just so the sprinkles are stuck in the fudge a little bit and won't just fall off when the fudge sets.
Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight.
Cut into squares and serve.
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