Hey there, sweet friend! Let’s talk about those moments when you just need a little burst of sunshine, right? Maybe it’s a rainy afternoon, or you’re missing the feeling of warm spring days. For me, biting into something bright, citrusy, and perfectly sweet does the trick every single time. And this Meyer Lemon Fudge? Oh, honey, it’s pure magic. It’s like capturing a ray of sunshine in a sweet, melt-in-your-mouth square.
Forget complicated candy thermometers and fussy techniques. This recipe is so unbelievably easy, you might just find yourself whipping up a batch every week. Seriously. It’s quick, it’s simple, and the result is this velvety, smooth fudge with that delightful floral, sweet-tart kick from Meyer lemons. It’s perfect for gifting (if you can bear to part with it!), bringing to a potluck, or just keeping hidden in your fridge for those “I need a treat right now” moments.
Why You’ll Love This Recipe
- Fast: Ready in minutes, sets in a couple of hours.
- Easy: Seriously, only a few steps and no fancy equipment!
- Giftable: Makes a beautiful, homemade gift that everyone will adore.
- Crowd-pleasing: Who can resist creamy, lemony goodness?
Ingredients
Gather ’round, this list is short and sweet, just like the fudge!
- 2 cups white chocolate chips: Use a good quality brand here for the best melt and flavor! They provide the creamy base.
- 1 (14 ounce) can sweetened condensed milk: This is the magical ingredient that makes it fudge without the fuss! Don’t use evaporated milk; they aren’t the same thing.
- ½ cup unsalted butter: Helps with smoothness and richness. Unsalted lets us control the salt level later.
- ¼ cup Meyer lemon juice: The star! Meyer lemons are less acidic and a bit sweeter/more floral than regular lemons, giving this fudge its signature delicate flavor.
- 1 tablespoon lemon zest: This amps up that bright lemon flavor beautifully. Use a microplane for super fine zest!
- ¼ teaspoon salt: Just a tiny pinch to balance all that sweetness and bring out the lemon flavor.
- Edible glitter or lemon slices (optional): For a little extra sparkle or pretty garnish!
How to Make It
Okay, deep breaths! This is where the magic happens, and I promise it’s going to be simple and fun.
1. First things first, let’s get our pan ready. Grab an 8-inch square baking dish. Line it with parchment paper, letting the paper hang over the sides a bit. This creates little “handles” later on, making it super easy to lift the set fudge right out. It’s a small step, but it makes a big difference, trust me!
2. Now, grab a medium saucepan. We’re going to melt the white chocolate chips and butter together. Do this over low heat. White chocolate can be a little finicky and burn easily, so low and slow is the way to go. Stir continuously with a rubber spatula or wooden spoon until everything is smooth and glossy. Be patient here! You’ll see it transform into this beautiful, melted goodness.
3. Once your chocolate and butter are perfectly smooth, pour in that can of sweetened condensed milk. Stir it in really well until everything is fully combined and you have a thick, uniform mixture. Keep stirring for a minute or two on the low heat just to ensure it’s all happy together.
4. Now, take the saucepan off the heat. This is important! We don’t want to cook the lemon juice. Stir in the fresh Meyer lemon juice, the fragrant lemon zest, and that little pinch of salt. Keep stirring until it’s all incorporated. You might notice the mixture thickens slightly as the lemon juice reacts – that’s totally normal!
5. Pour this gorgeous, sunny mixture into your prepared baking dish. Use your spatula to smooth the top so it’s nice and even. This makes for pretty squares later!
6. Let the fudge hang out at room temperature for about 30 minutes first. Then, pop it into the refrigerator. It needs at least 2 hours to get nice and firm, but I honestly like to leave it in there longer, maybe 3-4 hours, just to be sure it’s perfectly set. Good things come to those who wait!
7. Once it’s completely firm, use those parchment paper “handles” to lift the entire block of fudge out of the dish. Place it on a cutting board and use a sharp knife to cut it into squares. Warm the knife under hot water and dry it between cuts for the cleanest edges – that’s a little pro tip for ya!
8. If you’re feeling fancy, sprinkle some edible glitter over the top or place a tiny slice of lemon on each piece before serving. It adds a lovely touch!
9. Try to store any leftovers (if there are any!) in an airtight container in the refrigerator. It will keep well for up to two weeks… but I bet it won’t last that long!
Substitutions & Additions
Want to play around with this recipe? Here are a few ideas:
- Regular Lemons: You can use regular lemons, but they are much more tart. You might want to start with slightly less juice (maybe 3 tablespoons) and add more to taste, as too much acid can sometimes affect the set. The flavor will be punchier!
- Other Citrus: Feeling adventurous? Try lime juice and zest for a key lime pie vibe, or even orange juice and zest for a creamsicle feel (reduce liquid slightly if using orange juice, as it’s less acidic).
- Vanilla Extract: Add ½ teaspoon of vanilla extract with the lemon for an extra layer of flavor.
- Poppy Seeds: Stir 1-2 teaspoons of poppy seeds into the mixture along with the zest for a classic lemon-poppy seed twist.
- White Chocolate Variations: Use white chocolate melts or almond bark specifically designed for melting if you have trouble with chips.
Tips for Success
This recipe is pretty foolproof, but here are a couple of pointers to make sure your fudge is perfect every time:
- Low Heat is Key: When melting the chocolate and butter, keep the heat on low. Don’t rush it! High heat can scorch white chocolate or make it seize up.
- Stir Constantly: Keep stirring while melting to prevent the chocolate from sticking or burning and to ensure a smooth mixture.
- Don’t Over-Mix After Adding Lemon: Once the lemon juice and zest are in, stir just until combined. Over-mixing might affect the texture.
- Parchment Paper Power: Don’t skip lining the pan with parchment paper! It makes removing and cutting the fudge so much easier and cleaner.
- Chill Time Matters: Give the fudge ample time to chill and set completely in the refrigerator. If it seems too soft, it just needs more time.
How to Store It
Keep your beautiful Meyer Lemon Fudge in an airtight container in the refrigerator. Because of the fresh lemon juice and the dairy, the fridge is the best place for it. It should stay fresh and delicious for up to two weeks. You can also wrap individual pieces tightly in plastic wrap and store them in the fridge or even freeze them for longer storage (up to 2-3 months), though the texture might change ever so slightly upon thawing.
FAQs
Got questions? I’ve got answers!
Q: Why Meyer lemons? Can I use regular lemons?
A: Meyer lemons are sweeter and have a more floral aroma than standard lemons. This gives the fudge a lovely delicate flavor. Yes, you can use regular lemons, but the taste will be more tart and intensely “lemony.” See the Substitutions section for tips!
Q: My fudge isn’t setting. What went wrong?
A: The most common reason is not enough chilling time! Make sure it’s been in the refrigerator for at least 2 hours, but longer is even better. Ensure you used sweetened condensed milk and not evaporated milk, as that will prevent it from setting.
Q: Can I double this recipe?
A: Yes, you can double the recipe! Use a larger pan (like a 9×13 inch) and make sure you melt the chocolate and butter slowly in a larger pot to handle the volume.
Q: Is this fudge really that easy?
A: Yes, absolutely! It’s one of the easiest fudge recipes around because it doesn’t require a candy thermometer or precise boiling temperatures thanks to the sweetened condensed milk. Just melt, mix, and chill!
Easy & Creamy Meyer Lemon Fudge
Ingredients
Equipment
Method
- Step 1: Get your pan ready. Line an 8-inch square baking dish with parchment paper, letting the paper hang over the sides a bit to create handles.
- Step 2: In a medium saucepan, melt the white chocolate chips and butter together over low heat. Stir continuously until smooth and glossy. Be patient, white chocolate can burn easily!
- Step 3: Once chocolate and butter are smooth, pour in the sweetened condensed milk. Stir well until fully combined into a thick, uniform mixture. Keep stirring for a minute or two on low heat.
- Step 4: Take the saucepan off the heat. Stir in the fresh Meyer lemon juice, lemon zest, and salt until incorporated. The mixture might thicken slightly.
- Step 5: Pour the mixture into your prepared baking dish. Use your spatula to smooth the top evenly.
- Step 6: Let the fudge sit at room temperature for about 30 minutes. Then, pop it into the refrigerator for at least 2 hours (3-4 hours is even better) until completely firm.
- Step 7: Once firm, use the parchment paper handles to lift the fudge block out. Place on a cutting board and use a sharp knife to cut into squares. For clean cuts, warm the knife under hot water and dry it between cuts.
- Step 8: Optionally, sprinkle edible glitter over the top or place a tiny slice of lemon on each piece before serving.
- Step 9: Store leftovers in an airtight container in the refrigerator for up to two weeks. For longer storage (2-3 months), wrap individual pieces tightly in plastic wrap and store in the fridge or freezer.