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Let me share my absolute favorite fudge recipe that I created during citrus season last year. This Meyer Lemon Fudge combines silky white chocolate with the most incredible sweet-tart lemons. I love how it melts in your mouth and leaves you with the brightest citrus flavor. My kitchen smells amazing every time I make it.
The Magic of Meyer Lemons
I picked Meyer lemons for this fudge because they have this gorgeous floral sweetness that regular lemons just can't match. When you combine them with creamy white chocolate something truly special happens. The flavor is out of this world.
What You'll Need
- White Chocolate: Splurge on the good stuff here it makes all the difference.
- Meyer Lemon Zest and Juice: Fresh is the only way to go.
- Pure Cane Sugar: I give mine a quick whirl in the processor for the smoothest texture.
- Sweetened Condensed Milk: This makes everything extra creamy and rich.
- Butter: Just a touch for that perfect melt-in-your-mouth feel.
- Gel Paste Food Coloring (optional): For that sunny yellow color if you want it.
Getting Started
First things first grab your fresh Meyer lemons. I love zesting them right away while they're firm the oils really release beautifully. Then give them a good roll on the counter before juicing that helps get every last drop out. I always process my sugar until it's super fine this little trick makes the smoothest fudge you've ever tasted.
The Base of Your Fudge
Next comes my favorite part. In a good heavy pot combine your sweetened condensed milk butter and white chocolate. Keep the heat low and stir constantly. Watch as everything melts together into this gorgeous silky mixture. It's like kitchen therapy.
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Adding That Citrus Magic
Now's when it really gets exciting. Stir in your Meyer lemon zest and juice. The fragrance is absolutely incredible. If you want that pretty yellow color add just a tiny drop of gel coloring. A little goes a long way here.
Time To Set
Pour your fudge into a lined pan make sure to spread it nice and even. I like using an offset spatula for this. Let it hang out at room temperature for about an hour then pop it in the fridge. The hardest part is waiting those 2-3 hours for it to set completely.
My Secret Tips
After years of making this fudge I've learned a few tricks. Keep stirring that mixture constantly and whatever you do don't rush it with high heat. That's a one-way ticket to grainy fudge. Trust me I learned this the hard way.
Mix It Up
Sometimes I get creative with different citrus. Last week I tried it with blood oranges and wow was it gorgeous. Cara Cara oranges give it this lovely pink hue and mandarin oranges make it extra sweet. Each version has its own personality.
Why I Love White Chocolate Here
White chocolate is really the perfect canvas for these Meyer lemons. It adds richness without overpowering that delicate citrus flavor. Plus it gives the fudge this dreamy creamy texture that just melts away.
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A Fresh Take on Fudge
Unlike traditional chocolate fudge this version feels light and refreshing. My friends who usually find fudge too rich absolutely love this citrusy version. It's like a little burst of sunshine in every bite.
Serving Your Creation
I love cutting these into cute little squares and arranging them on my grandmother's old silver platter. They look so pretty next to a pot of afternoon tea or after dinner with coffee.
The Perfect Gift
These make such thoughtful gifts. I pack them in pretty tins with wax paper between the layers. During the holidays I tie them with gold ribbon. Everyone always asks for the recipe.
Keeping It Fresh
Store your fudge in the fridge in an airtight container and it'll stay perfect for two weeks. If you're shipping some to friends be sure to pack it well with wax paper between layers. It travels beautifully.
Smooth As Silk
The secret to silky smooth fudge is all in the details. Process that sugar until it's super fine and keep stirring while it cooks. These simple steps make all the difference between good fudge and great fudge.
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Making It Pretty
A tiny drop of yellow food coloring gives these such a lovely sunny color. I love how it hints at the bright citrus flavor inside. Just remember to use gel coloring liquid can make the texture too soft.
Perfect for Special Occasions
This fudge has become my go-to for holiday gatherings. It's so different from traditional sweets and looks beautiful on a dessert table. Plus it's a refreshing change after heavy holiday meals.
Getting That Perfect Texture
Patience really pays off when making this fudge. Keep your heat low let everything melt slowly and stir stir stir. You'll be rewarded with the creamiest smoothest texture imaginable.
What Makes It Special
There's something magical about the combination of sweet Meyer lemons and creamy white chocolate. Every time I make this fudge people's eyes light up at the first taste. It's unexpected and completely delightful.
Forever Favorite
This Meyer Lemon Fudge has earned a permanent spot in my recipe collection. It's one of those treats that brings a little brightness to any day. The simplicity of making it and the joy it brings others makes it extra special.
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Frequently Asked Questions
- → What makes Meyer lemons different from regular lemons?
- Meyer lemons are sweeter and less tart than regular lemons, with a slightly floral taste. They're actually a cross between a regular lemon and a mandarin orange, giving this fudge its unique flavor.
- → How should I store this fudge?
- Store the fudge in an airtight container at room temperature for up to a week. You can also keep it in the fridge for up to two weeks, but let it come to room temperature before serving.
- → Why do I need to process the sugar?
- Processing the sugar makes it finer, helping it dissolve more quickly and completely. This creates a smoother, creamier fudge texture without any graininess.
- → Can I skip the food coloring?
- Yes, the food coloring is optional and only adds a pretty yellow color. Skipping it won't affect the taste or texture of your fudge at all.
- → Why did my fudge turn out grainy?
- Grainy fudge usually happens if you stir during the boiling process or if the sugar wasn't fine enough. Make sure to process your sugar well and avoid stirring while the mixture boils.