Meyer Lemon Fudge (Print Version)

# Ingredients:

01 - 1½ cups sugar, finely processed.
02 - ⅔ cup fresh whole milk.
03 - 4 tablespoons unsalted butter.
04 - 1-2 drops yellow food coloring gel.
05 - 10 ounces white chocolate chips.
06 - 2 tablespoons fresh Meyer lemon juice (about 1 lemon).
07 - 1 teaspoon fresh Meyer lemon zest.

# Instructions:

01 - Cover your 8-inch square pan with wax paper or parchment, then give it a light oil spray.
02 - Put sugar in food processor and run it for 30 seconds to make it extra fine.
03 - Mix sugar, milk and butter in your pot and heat until it bubbles on medium-high heat.
04 - Let it bubble for exactly 5 minutes without touching it - no stirring at all.
05 - Take pot off heat, add yellow coloring if you want.
06 - Put in white chocolate and stir until it's completely smooth.
07 - Mix in your fresh lemon juice and zest right away.
08 - Pour everything into your pan quickly and smooth the top.
09 - Leave it alone until it's totally cool and firm before cutting.

# Notes:

01 - Works great with other citrus fruits too - just keep same amounts of juice and zest.
02 - Don't stir while boiling or your fudge might get grainy.
03 - Make sure to use fresh Meyer lemons for best flavor.

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