Lemon Fudge {Five Minute}
There is something magical about adding Lemon Fudge to holiday goody plates! I’m not sure if it’s the pretty bright yellow color, or the refreshing lemon flavor that makes it such a stand out! Either way, you are going to fall in love with Lemon Fudge and people are going to beg you for the recipe!
Lemon Fudge is such a welcome addition to my candy plates which happen to be filled with chocolate; 20 Minutes Christmas Crack, Cinnamon Bear Fudge, and Gummy Bear Bark, and Microwave Caramels. I will always be in love with chocolate but sometimes you just need a little change of pace. Something just a little different to offset all that sweetness. Usually I’m all about chocolate…and only chocolate…but this Lemon Fudge, it’s GOOD!
I got this Lemon Fudge recipe from my friend Klair several years ago and I’ve pretty much been dreaming about it ever since!
Update:
I’ve had this recipe on my blog for about a year now and it has become one of my most popular recipes! I always have good luck making this fudge but it seems that some of you are having trouble getting it to set up just right so I’m updating this post with a little more detail, a how to video, and a photo of the lemon pudding I use to make this fudge.
This is the kind of pudding you need to use.
I’m wondering if people are trying to substitute instant pudding for the cook and serve style. For this recipe you must use cook and serve. Be sure to double check the box to make sure you’ve got the right kind! I use two of the 2.9 oz. size boxes and it always works perfectly!
Tips and tricks for success!
Here’s a video so you can see exactly how I make my fudge. Although this is a super easy recipe to make, there are a few little tricks that will ensure success!
- Be sure to use exact measurements.
- You need to cook the pudding mixture for exactly one minute. Cooking it for less time than that will result in a soft, maybe even pudding like, texture. Cooking it longer will result in a super stiff fudge.
- If you do happen to end up with a super stiff fudge you can add a little milk, I’m talking a teaspoon at a time, then mix again. If the fudge is still too stiff you can repeat a few more times until you get the consistency you want. Remember though, it will set up a little as it sits in the fridge.
Allow time for the fudge to set up in the refrigerator. The cut it into pieces. I usually cut it into 1″ squares.
Where to find Jell-O pudding
I’ve had several people ask me about substituting lemon root and all kinds of other ingredients for the lemon pudding. I don’t really experiment with those alternative types of foods so I don’t have any advice for you! If you are feeling brave you can experiment with different ingredients.
For those of you who want to use an off brand of pudding vs. Jell-o Cook and Serve Lemon Pudding, I’ve never tried them so I really can’t say what the results will be.
If you are living in countries and areas where Jell-O Cook and Serve Lemon Pudding isn’t available you can find it on Amazon!
Lemon Fudge is one of my very favorite candies to make and share during the holidays! Well, I love it in the spring too! You have to give it a try! It turns out perfect every time…if you follow the instructions exactly! Promise!
I can’t wait to hear what you think of it!
Grab the recipe!
Here’s the printable recipe! Be sure to pin it for later too!
Lemon Fudge {Five Minute}
Ingredients
- 1/2 c. butter
- 1/2 c. milk
- 2 small pkgs. lemon cook and serve pudding 2.9 ounces each
- 1 lb. powdered sugar 3 3/4 cups
- 2-3 teaspoons milk optional
Instructions
- Line a 9"x9" pan with wax paper.
- Melt butter in a saucepan. Add milk and dry pudding. Cook over medium-medium high heat for 1 minute, stirring constantly. When I cook mine it comes to a boil and gets thick pretty quickly.
- Remove from heat. Stir in powdered sugar. Instead of stirring with a spoon you can use and electric mixure.
- If fudge is too dry and firm you can add an additional teaspoon of milk, then mix again. If it's still too firm add another teaspoon of milk. Repeat until you get the consistency you want. Remember though, it will get firmer as it sets in the fridge.
- Press into prepared pan.
- Dust with powdered sugar, if desired.
- Refrigerate for a few hours. Cut into 1" pieces.
Oh my gosh, I love this recipe! The fudge is so pretty and would make such a great showing on a dessert table.
I love the splash of bright flavors and color this fudge adds to dessert trays!
I love practically anything with lemon so these sound especially terrific!
Me too! They are so yummy and so easy! Love it!
2 questions. How do you get it so bright yellow? Mine was barely a color at all. Also I made a huge rookie mistake. Lol! Which I am not.
I failed to check the total measurements of my ingredients before I started. Found myself with only 2 cups of icing sugar. With no option to go get .ore at that moment. I’ve stuck it the fridge. We will wait and see what it does. Do u have any suggestions of something else i could of added instead??
Hi Elaine! If your fudge doesn’t set up you could eat it with a spoon! Did you use Jell-O brand pudding? I’m wondering if other brands are lighter in color? You could add yellow food coloring, although I’ve never needed to. There’s really not a great substitute for powdered sugar. You can add granulated sugar to a food processor and blend until it’s fine and fluffy to make confectioners sugar too!
YUM! What a delicious lemon-y dessert for the holidays! I love chocolate, too, but there’s always something nice about a tart lemon treat to break up all that chocolate goodness. 😉
OMG! This looks really good! I love anything lemon flavored! And this one looks perfect to me! 😀
Lemon flavored candy is such a refreshing flavor this time of the year!
I love how bright and pretty this fudge is! ooo yea and 5 minutes, I love it!
So many things to love about this fudge!
My father in law is a HUGE lemon fan! Maybe this will find its way into his stocking this year!
What is lemon cook and serve pudding? I live in England and would like to know the British equivalent please. I love anything lemon and have just finished making my Christmas treats but this looks wonderful and would like to make some.
It’s a pudding mix. I used Jell-O brand. Here’s the link so you can see exactly what it is! http://www.kraftrecipes.com/products/jell-o-pudding-cook-serve-lemon-747
I’m wondering if lemon meringue pie filling would work the same way.
Hi Anne! I don’t think lemon meringue pie filling would work out very well. You could always try it though!
Did it work for you? I have the can of pie filling and was gonna try it.
I am interested to know how well this stays uniform once taken from the fridge. Will it hold its denseness and be firm so it may be shipped?
Thanks in advance for your reply. nita Dresner
I store this fudge in and airtight container in the fridge and it holds it’s shape very well. I think it would continue to hold it’s shape even if you left it at room temperature. It’s pretty sturdy! Merry Christmas!
Nita,
Did you try shipping it? I was thinking the same thing. I usually only make fudge that does not need refrigeration, so not sure about this one. Really want to make it though! Please let me know what you ended up doing. And thank you Amy for sharing this great idea/receipt!!
Cheryl
I think it would be just fine to ship. I usually store mine in the fridge but don’t think it would hurt it to leave it at room temperature either!
How should this be stored? Fridge? Out on the counter?
I store Lemon Fudge in an airtight container in the refrigerator. Merry Christmas!
I love lemon drops! And this looks like a huge lemon drop or lemon chunk! I can’t wait to make this and share with my family! Thank for the idea! Merry Christmas from Iowa!
Lemon is such a fun and refreshing flavor, especially this time of the year! I hope you love them as much as we do! Merry Christmas!
I made this last night & followed the direction but it is eat with a spoon fudge. What are possibilities for that to happen?
So sorry to hear that. Exacty measurments as well as exact cooking time is important in recipes like this. Undercooking or undermeasuring could result in a softer texture. It’s also important to do things in the correct order. This fudge is super easy to make, the recipe just has to be followed exactly! Hopefully it works for you next time.
You don’t say how much ice of anything, what are the measurements of everything…please. Thank you
Sorry not ice, just exact measurements please.
At the bottom of the page there is a little grey box that say’s click here for the recipe. If you click that box the printable recipe will be waiting for you on the next page! Let me know if you can’t find it!
If you click on the grey box (it says something like “click here for recipe”) at the bottom of the first page it will take you to the second page with the full printable recipe ingredient list and instructions. Let me know if you still can’t find it and I’ll get the direct link to you!
You’ve left out the word “farm”?
Your opening sentence reads:
About Amy Engberson
I live on a dairy with my husband and three boys.
I suppose the word farm could be added, and it’s probalby even grammatically correct. We call it a dairy all the time without adding farm to the end.
Is this fudge have the same texture than an usual fudge or its more like ”pudding jelly” texture ? Sounds sooooo good !!
This fudge is very similar to tradtional fudge. It has a firm texture and holds it’s shape nicely!
Can you use instant putting what does it have to be the kind you cook?
I’m not exactly sure what the difference is between instant and cook and serve pudding. I have tried using instant pudding in place of cook a serve in a differnt recipe and it didn’t work out. So I haven’t experimented with this one. Let me know if you try it! Merry Christmas
Hi! We don’t have the cook/serve stuff in Holland. How can I change the recipy?
I haven’t ever tried using anthing besides cook and serve lemon pudding. I’m not sure how to substitute and make it work correctly. Maybe you can order some from Amazon.
How much butter and powder sugar do u add to lemon fudge?
At the end of the first page there is a grey box that says “Click here for recipe”. If you click that box it should take you to a printable recipe with a full list of ingredients and instructions. It’s 1/2 cup of butter and 3 3/4 cups powdered sugar. Let me know if you can’t find it. Merry Christmas!
This tastes great..I love lemon anything. My problem was that mine turned out a mustard yellow.. Was the butter too hot? Not sure what happened but we had a good laugh! Thank you for the recipe.
That’s so strange! I can’t imagin it has anything to do with the butter. Cooking it too hot or too long might make it turn a little darker yellow. Also if you used a different brand of pudding it might make a difference. Glad it tasted good though! Merry Christmas!
We cannot find the small boxes of Lemon Cook and Serve for Jello Brand. All they have on their website is the large 4.2 oz box of Lemon Cook and Serve, how would we improvise. We bought 2 4.2 boxes.
I bought 2.9 ounce sized boxes. I suppose you could weight the pudding mix from the larger boxes until you get 5.8 ounces (the weight of 2 boxes). It’s a nuisance, but it would work. Last time I went to my grocery store they were out of both sizes of lemon pudding. Good luck!
How long do you cook it? These look delicious!
I cook them mixture for one minute after adding milk and pudding mix. They are delicious! Merry Christmas!
Could you use other cook n serve pudding flavors…like butterscotch ?
Yes! I’m planning on creating several different versions of this same fudge! Let me know which varieties you try.
A few questions about this recipe. How does a pudding mix become fudge by adding butter, milk and sugar? The recipe calls for small boxes of mix, your link is to large boxes. I followed this recipe, if I used a 9×9 pan the recipe filled the pan 1/4″. I ended up with sugary lemon thick almost pudding. Cheese Cake came out nice.
This mixture becomes fudge because the dry pudding mix is mixed with milk and butter making a thick mixture. Then when you add that much powdered sugar it becomes thick and fudge like1 It’s a fun new fudge flavor! I used a 9 x 9 pan and it was thicker than 1/4 inch. Most of my recipes don’t need to be followed precisely, but this one does. Better luck next time!
Has anyone actually made this? How long do you cook it? To what temperature? What’s the best size pan to put this in? How long do you chill it for?
This isn’t a recipe. It’s a list of ingredients and and an idea.
There actually is a recipe on page 2 of the post. At the bottom of page 1 you will notice a grey box that says “click here for recipe”. The recipe gives detailed instrucrtions on what size of pan to use and the rest of the instructions for making it!
Do you add the powdered sugar while it is still on the heat in the sauce pan?
I removed the saucepan from the heat before I added the powdered sugar. I’ll clarify that in the instructions.
and if you live outside the US, and cant get your hands on lemonpuddingpowder, what can I use then?
I don’t think there is actually a good substitution for the pudding mix. Maybe you can get some from Amazon.
Can coconut milk be used instead of cow’s milk in the recipe?
I’ve never tried that so I can’t say for sure. I actually don’t experiment with coconut milk very often since I live on a dairy farm! Let me know how it goes!
I tried this recipe and it tasted amazing but never set up properly to the fudge-like consistency. I would recommend putting it into little shot glasses and serving it like pudding since after all the cooking and mixing, it essentially still was pudding. Disappointing since I was supposed to take it to my family Easter celebration. #wentintothetrash
I just altered the instuctions to make them more specific. Boiling the mixture for one minute versus cooking it for one minute will help the fudge set up! It turns out perfect for me every time so hopefully this helps eliminate the problem! It’s so worth trying!
Didn’t turn out thick enough? Not even close. I followed directions exactly. I have yet to see a comment where thus recipe has been a success???
After reading comments I altered the instructions a little to make them more specific. When you cook the pudding mixture for one minute it should be at a gentle rolling boil. That will help the fudge to set up! Good luck!
Need to use the 3 3/4 cups of powdered sugar instead of the one pound box. If you use the one pound box it is too soft to cut. You have to eat it with a spoon.
It seems that some people have been having trouble getting this recipe to set up. I think the problem is that it needs to be boiled for one minute, not just cooked. If you boil the pudding mixture for one minute it should set up perfectly. In fact, when I make this fudge it’s almost too thick after adding the powdered sugar!
I made this fudge tonight and it turned out perfect!! Followed your directions to a tee. A one minute medium boil is key before adding powered sugar. Also used electric mixer to mix powdered sugar in. Got a Perfect thick and yummy texture and color . I Also made peanut butter fudge and chocolate fantasy fudge tonight, Also perfect textures . Belated Valentine’s gifts for family members. Thank you for the new yummy lemon fudge recipe. Can’t wait to show it off!!
Yay! Glad you loved it! It’s such a fun change of pace when it comes to fudges! I agree…that one minute gentle boil is what helps get the consistency just right! And happy Belated Valentine’s Day!
Gonna give it a try this evening will let ya know what family thinks.
Left comments on Pintrest.
Thanks!
I made this last night and it’s great! Mine did not come to a boil, but did start to get thick before adding the sugar. It scared me a bit so I took it out early. If I’d cooked it a bit longer before adding sugar, it would’ve been even better, but it set up nicely and holds it’s shape well. I like it refrigerated better just because I feel like lemon should always be cold, but I think it would’ve been ok room temp also, even without cooking it more. It would be very soft though. I’m going to try again cooking longer and it will be sturdier. Very easy and delicious. I’m glad I saw the adjustment note to cook it longer!
So glad this fudge turned out for you! I really think cooking it a little longer is the key! My family usually stores this fudge in the fridge, but I like it at room temperature as well! It’s so yummy and pretty!
Yes I agree. I still should’ve cooked it longer, but it held its shape just fine as it was. I’m going to make some more today and I will cook a bit longer.
Hi
Looks delish and I’d love to have a go making this but I’m sturggling to find out what dry lemon pudding is and where to buy it!
Michele 🙂
It’s lemon pudding mix. I use Jello brand and usually find it in the baking isle at the grocery store! Good luck finding it! This Fudge is worth the hunt!
How long do you refrigerate?
Oh my goodness, I usually leave it in the fridge overnight. I think it would set up in about 3 hours though!
I think the recipe said overnight, but to set up, it doesn’t take more than an hour or two at most, as long as you’ve cooked it enough to get it the proper consistency. If you want it cold though, refrigerate longer.
I’ve made your lemon fudge twice. It is fabulous. I think I’ll try the microwave peanut brittle next.
Yay! It’s one of our favorites too! It’s so easy and so different than most fudges! Hope you love the peanut brittle just as much!
I have to try this it look yummy I love sweet I am gong to add this to my taste buds thanks .
Amy for ur Lemonfudge u say to use lemon pudding mix is this just the same as the lemon meringue pie mix we have in Scotland please help this fudge looks amazing xx
I haven’t ever tried lemon meringue pie mix but I don’t think it is the same thing. You can find lemon pudding on Amazon though. This fudge is divine so I hope you are able to find some lemon pudding! Have a great day!
Will it be okay if I use two packets of instant pudding instead of cook and serve pudding?
Hi Emily! I haven’t ever tried using instant pudding instead of cook and serve, but I don’t think it would work. I’m pretty sure it would affect the way the fudge sets up. Hopefully you can find cook and serve pudding because I can’t wait for you to try this fudge!
I followed directions and it didn’t blend well when cooking and separated even when adding sugar, I don’t think I did it wrong is that how it is supposed to look?
Hi Bill. The mixture is pretty thick when you are stirring everything together at the last. Sometimes I use and electric beater to make things a little easier. I’m planning on making a video of this recipe so people can see exactly what it looks like througout the process. It’s worth making because it’s so tasty!
Could I get the exact measurements? I’d love to try but have no clue how much to add to what! Thank you
Hi Katie! At the bottom of the first page there is a grey box that says somthing like “Click here for the recipe”. That will take you straight to a printable recipe! Let me know if it’s not coming up for you and I’ll be sure to get it to you!
I don’t know how much lemon pudding is in your small packages, but it’s definitely not the size I can get here in Canada. Mine turned out so thick before the icing sugar add, there’s no bringing this to a boil! I had to add about another quarter cup of milk and even then it was like mixing concrete. Would be awesome if you included sizing for your pudding packages.
Hi Kim! The packages of Lemon Cook and Serve pudding are 2.9 ounces each. I’m planning to make a video soom so people can see each step of the process! The fudge is pretty thick at the end. Sometimes I mix it with an electric mixer so I don’t have to use so much elbow grease! Lol
I was wondering if you could use different cook puddings for different flavors. That would make a fun gift box for families. Also I have mad fudge by melting cookie chip flavors. I wondered if I melt the chips I could add a flavor pudding to make a different kind. I would use the white chocolate chips to make this. Thanks I will make this next month. You and your family have a blessed day.
Using different flavors of pudding makes this recipe so fun! I can’t wait to hear how your experimenting with this recipe goes!
Sometimes mine has separated but comes together like a thick cookie dough when adding the sugar. Mine has never separated after mixing the sugar all the way though.
can you please send me a step by step of the lemon fudge? I’m sorry but i can not see the recipe for it. It looks to be supper easy and also good!
Thanks
Hi Hilliary! If you scroll to the bottom of the first page there is a grey box that says click here for the recipe. If you click that box it should take you straight to a printable of the recipe. If it doesn’t work for you let me know and I’ll make sure I get the recipe to you one way or another!
If using one of the 4.2 oz. box cook and serve lemon pudding, you just add 1 teaspoon lemon extract with the powdered sugar after removing from heat and beat in.
How much of each…. we need recipe.
Click on the grey box at the bottom of the first page and it will take you straight to the recipe. The box says something like, “Click here for the recipe”. If it doesn’t work for you let me know and I’ll make sure I get the recipe to you!
Where can I get the lemon and serve puddings? Can you show photo to help with recognition?
Regards, Chris
I’m going to add a picture of lemon pudding on this post soon so people can see exactly what it is! Stay tuned!
this is so cool!! i tried it out but it looked like soup .
….
but, i can try again and im sure it will turn out better!!
youre amazing
I’m going to make a Lemon Fudge video soon because it’s so yummy and so worth making! Hopefully it will help people make it successfully every time!
Not clear on the ingredients… what is “dry lemon pudding”?!?! Probably something that is obvious to Americans, but not to me for sure …
OK, reading some replies from before, it is some packaged stuff… I cannot get it here and it does not sound very healthy.
I would like to make my own version if I had any idea what it looks like… perhaps something with arrowroot and lemon flavour?
Sorry it’s not available where you live. It probably isn’t the healthiest foods in the world, but adding 3+ cups of powdered sugar to any dish probably means it’s not going to be healthy! I guess I don’t eat fudge because it’s healthy but because it tastes so YUMMY!
I’m going to add a picture of the lemon pudding soon then you will be able to see exactly what I’m talking about!
Would love the recipe for the lemon fudge please
Click on the grey box at the bottom of the page that says something like “click here for recipe” it should take you straight to a printable! If it doesn’t work for some reason let me know and I’ll be sure to get it to you!
I had this recipe from my mother years ago. She cut it off the back of a Jello box. I lost it and have been looking for it for years. Thank you!!
How fun! I’m so happy you finally found it! This fudge is so yummy!
Can you use chocolate pudding instead of the lemon pudding. Can’t wait to make the lemon pudding fudge .
Yes! I’m guessingn you can use any flavor of pudding you want! I haven’t experimented with it yet but I don’t see why it wouldn’t work! Let me know which one is your favorite!
can’t wait to try both of them.thankyou so much.
I can not print the lemon fudge recipe. HELP. Please
I just emailed you a link. Let me know if it doesn’t work!
I feel like lemon fudge is so rare, but it’s such a great idea! I love the color of this!!
Thanks! I love that it’s so different from all the other fudges on the candy trays! It’s a breath of fresh air!
This is amazing. I think I could use any flavor pudding! Love the video, too.
Yes Amanda! Any flavor of pudding works! I love the bright cheery color of the lemon pudding though!
FYI – In your instructions it does not say to boil for 1 minute only to cook for one minute. This could be why some are still having issues. Thanks
Thanks for pointing that out. When I cook mine it comes to a boil pretty quickly and gets fairly thick. I’m wondering if people are not cooking it hot enough, which can be tricky because you don’t want to cook it so hot it burns but it needs to be hot enough to actually get it to thicken. Merry Christmas!
Could you double this recipe!
Hi Sharon. I haven’t ever tried doubling this recipe. I don’t see why it would be a problem. You will just need to use a big enough sauce pan and put it in a bigger pan to set. Let me know how it turns out if you try it! Merry Christmas!
This site makes me madder everyone I visit it..this time one has to go through 3 clicks……T.L/DR…..”quick easy recipes”……”site…is a “royal pain”……some of us are tired of the long……..boring dialog..
Hi Pat! Where to start? I’m sorry you find my site a royal pain and outright boring! I suppose you could click the X at the top right hand corner at anytime to exit and get back to your exciting life! This recipe is actaully a super easy recipe, and out of this world delicious, and you didn’t have to go purchase a cookbook to get the recipe. All you had to do was put up with my super annoying site for a few minutes. Unfortunately I have to make money at my job, I assume you do too. Part of making money as a blogger includes having ads and asking readers to click to the next page. Thanks for understanding! Merry Christmas and I hope you at least love the fudge!
I would love to make this recipe, but the Jello Lemon pudding is not available where I live (no lemon of any brand/type). I can get lemon meringue pie filling – both the Jello brand and the Sherrif/Dr. Oetker brands…… Do you think I can substitute?
(http://www.oetker.ca/ca-en/our-products/shirriff/shirriff-lemon-pie-filling/shirriff-lemon-pie-filling.html)
Hi Tamara! I can’t tell from the website if that lemon pie filling is a dry mix. If so you could try it. If not I had another reader suggest using vanilla pudding and flavoring it with lemon juice (substitute a portion of the milk with lemon juice). I would add lemon zest and yellow food coloring as well! Hopefully that gives you some options! Merry Christmas
The first time I tried this recipe I use the exact measurements you gave and it would not set up for me. The second time I tried it I used much less milk and that seem to work for me. I’m not sure why it would not set up for me and why you seem to have such great success with it.
Hi Katy! I’m pretty sure it has something to do with the amount of time people cook the pudding mixture. Mine gets so thick that it almost needs more milk to thin it down every time. Adjusting the amount of milk used is a great way to adjust the consistency of the fudge! Glad you figured it out! Merry Christmas!
My first comment sounded a little bit snarky when I reread it but it had already been posted. I didn’t mean it to be that way. I haven’t tasted my second batch yet but aside from the fact that he didn’t set up the first batch was delicious!
Thanks so much for this awesomely delicious and simple recipe! I made it last year and am sure it will stay a favorite! I just looked you up again from my Pinterest pins to see if I can still make it this year, and hope to try.
One note about the lemon pudding. I could only find chocolate and vanilla, if I recall, so I think I used vanilla and added a bit of fresh-squeezed lemon juice. Whatever I did, I hope to repeat it, because it was phenomenal!
Thanks again!
Yay! Glad you loved this fudge and found it again! And using vanilla pudding and adding lemon juice, zest and maybe a little food coloring is a fantastic idea! That will be helpful for other readers who don’t have access to lemon pudding! Thanks for sharing!
This was so good! Mine set up beautifully. Mine never quite reached a boil before I thought it was thick enough. Perfect fudge consistency. Friends and family all loved it. It was so pretty too!
that looks soooo delish. thank you.
Would you happen to have an easy recipe for CHICOLATE fudge?
Thank you
Hi Jim! You could try this recipe except substitute chocolate pudding for the lemon pudding. Or you can try this recipe and omit the cinnamon bears if you’d like! https://www.littledairyontheprairie.com/cinnamon-bear-fudge/
Any suggestions on how long it will stay good for? Or if you’ve tried to make it in advance and placed in the freezer? Thanks!
Hi Michelle! I haven’t ever tried freezing this fudge. I have kept it in the refrigerator for up to two weeks before though and it was still tasty. Just be sure to keep it in an airtight container!
I made this in July, 2017 and had someone tel me they took it home and froze it and we’re still eating it at Christmas time.
Sorry for all of the typos. Should’ve checked before I posted it.
That’s good to know! I’ve never been able to save it for that long! We devour it way too fast!
I feel just as you do. My husband and I were dairy farmers. My family is grown now; but my memories live on. Will try some of your recipes.
Welcome Alberta! I’m glad you found me! Unless you’ve been a dairy farmer you don’t quite understand how it all works! It’s a great way to raise kids! I can’t wait for you to check out some of my recipes!
add a can of white icing instead of powdered sugar will be more like fudge
Good idea! I’ll have to try that!
My husband loves this fudge. I made another recipe and used lemon extract and he wasn’t very impressed nor happy with the end result. It didn’t have the creamy texture as your recipe.
So today we are going to the store to get him the ingredients to do it right from now on. Thank you so much for sharing your recipe.
Helen Sannes. Ohio
Hi Helen! I’m so glad you and your husband are enjoying this fudge! It’s so fun all year round! Have a happy day!
Serves 64-81?? How tiny do you cut the pieces?
Yes! I usually cut them into 1″ pieces. If I use an 8×8 pan that makes 64 pieces. If I use a 9×9 pan it makes 81 pieces. It’s pretty sweet so I don’t like to make them too much bigger than that!
how would you turn this lemon fudge into Super sour lemon fudge
Hmmm! I’m not sure! All that sugar makes it pretty sweet. Maybe you could try crushing up a few lemon heads and adding them to the mixture. Let me know how it works!
Sounds Great! What I do with the scrappy ends to all my different fudges is roll them in balls then dip them in chocolate. I can’t wait to try that next week with your fudge
Such a great idea! These would be delicious dipped in white chocolate and sprinkled with macadamia nuts! Let me know how it goes!
Thank you so much.
Hi, what percent milk do you use? Salted or unsalted butter? Thank you!
Hi Heather! I always use salted butter, although either would work fine. I also use 2% milk because that’s what I usually have on hand. I’m sure whole milk could be used. I wouldn’t try skim milk, because it might be too watery. Enjoy!
Just as a contrast, I thought I’d let
You know I use skim milk every time and use unsalted butter every time as well.
Sound like that works just fine then! Glad you enjoy them!
Can this fudge be frozen?
How long will it keep in the refrigerator?
Thank you!!
I’ve never tried freezing this fudge before because we eat it too fast! I’m not sure if it would be okay in the freezer, or dry out a bit. It keeps in the fridge for up to a couple weeks! Enjoy!
I def want to try and make this. What type of milk do you use and so you use salted or unsalted butter.
Hi Irene! I always use salted butter because I’m a salt addict! Either will work perfectly though! I use whatever kind of milk I have on hand, usually whole milk, but 2% works great too! Enjoy!
I look forward to trying the lemon fudge recipe.
You have a missing word above….it says now, you live “on a dairy.” Of course you mean “dairy farm.”
Yes! I do live on a dairy farm. We often refer to it as “the dairy”! I can’t wait for you to try this fudge! It’s so delicious!
I have a question, so in the ingredients list it says to use 1/2 cup of butter. 1/2 cup of butter is 1 stick of butter, but in the video it looks like you’re only using 1/2 stick of butter please clarify which amount is correct. Thanks Lisa
Hi Lisa! In this recipe you really do need a 1/2 cup of butter, or one stick! In the video I was using one of the shorter, and fatter stick of butter rather than the long skinny sticks. I can’t wait for you to try it!
For the lemon fudge, I discovered after 3 attempts that I was not COOKING the pudding, milk and butter mixture LONG enough. The video helped me figure that out 🙂 I also added 2 teaspoons of LEMON EMULSION that I found in the candy making section at Hobby Lobby. Adds a LOT of ZING to it too. I cooked it on low heat till it started to “ball up” and pull away from the sides of the pan. Turned out GREAT. Of course, we loved the version where we didn’t cook it long enough too. 🙂 Just had to use a spoon 🙂
Haha! I can already tell we could be friends! Eating lemon fudge with a spoon, or drizzled over ice cream is a great idea! And YES…the fudge needs to be cooked long enough for it to get stiff. I’m glad it worked out for you!
Can i make & freeze or better night before serving? Can’t wait to try!
I’ve never tried freezing this fudge before. It lasts for a few weeks in the fridge. Hopefully, that helps! Make-ahead recipes are the best!
Hi I’ve made this fudge several times it is really good. But I do have a question about the ingredients list compared to the video. In the video it looks like you put in 1/2 stick of butter to start but in the ingredients it says 1/2 cup of butter. That amount would be equal to 1 stick of butter….. I have always used 1/2 stick comes out fine. Would you please clarify the recipe for me just in case I’m wrong about it. Thank you Lisa
Yes! This recipe does call for 1/2 cup of butter which is one stick. When I made the recipe in the video I also used one stick of butter! I’m glad you like this fudge as much as we do!
Can this recipe be doubled or is it better to make multiple single batches?
I’ve never tried doubling this recipe before, but I think it would work just fine! Let me know how it goes!