Lemon Butter Fudge Recipe

Lemon Butter Fudge Recipe

Ingredients:

2 c of sugar (granulated)
1/2 c of milk (whole, evaporated, unsweetened)
1/4 tsp of salt
4 Tbsps of butter
1.5 Tbsps of lemon juice
1 piece of zest of lemon (2 inches)

Optional Ingredients:
1/2 c of nuts (chopped)
1/2 or 1 tsp of lemon extract
4 drops of food color (yellow)

Instructions:

Butter upper portions of two-quart saucepan. Combine all items except optional ones and butter into a saucepan. Prepare 10″ x 5″ pan by greasing and lining it. Put butter in freezer. Fill water in sink ’til 1/2″ thick.

Dissolve sugar and stir always on low fire ’til spoon smoothly glides on pan’s bottom. Turn to moderate fire to boil. Make sure to wash sugar crystals down.

Clip thermometer (for candy) to saucepan and lower fire while maintaining boiling process. Stir only if needed. Cook until thermometer reads 236-244 degrees Fahrenheit.

Remove heat then place saucepan in sink. Drop butter from freezer to pan then let fudge cools.

Stir only when fudge is lukewarm as well as when thin film forms (about 110 degrees Fahrenheit). Drop food color and flavor. If you want, drop lemon extract.

Then remove the zest, agitate using processor for food or use mixer. Do not use manual mixer. Pause from time to time to let fudge react.

Add nuts when desired. Pour in sealed container.

>> Lemon Butter Fudge Recipe