This easy lemon fudge is a zippy, brightly-flavored citrus fudge that's easy to make and hard to stop eating!
I love fudge, especially when it's easy to make. This is one of my favorite fudge recipes because it takes less than a handful of ingredients, it's super easy to make, and the lemon flavor is perfect all year long.
Why You Will Love this Recipe
- It only uses 3 simple ingredients.
- It's ridiculously easy to make.
- It's creamy and full of bright, lemony flavor.
Ingredients
You'll only need three simple ingredients to make this recipe, and they're all readily available at your local grocery store.
- White almond bark
- Lemon pudding
- Sweetened condensed milk
See the recipe card at the end of the post for exact quantities.
Substitutions and Variations
- White Almond Bark - Use your favorite white chocolate instead and add a teaspoon or two of vegetable oil to smooth out the melted chocolate if needed. If you need more information about using white chocolate please have a look here.
- Lemon Pudding - Don't feel like lemon? Use another flavor and enjoy every bite.
- Add-Ins - Add a sprinkling of lemon rind on top to add some color or some seasonal sprinkles or sparkles for color added right before the fudge is poured into the pan to set.
- SUGAR FREE - use low carb sugar free sweetened condensed milk, stevia sweetened chocolate chips and sugar free pudding instead.
If you love recipes like this, you may also enjoy this simple lemon pudding cake or this delicious Lemon Poppy Seed Cake.
Instructions
It doesn't get much easier than this mix and chill fudge. The highlights are below, but you can find the full instructions in the recipe card at the end of the post.
1: Heat condensed milk on stove until hot but not boiling and add pudding. Stir until dissolved. Add the chocolate in pieces and stir until smooth and blended. Mixture will be thick. OR melt chocolate in 25 second bursts in microwave stirring in between each, until melted and then add to condensed milk and stir until blended.
2: Pour the mixture into a prepared pan and refrigerate for a couple hours until hardened. Cut up into squares and serve.
Storage
Fridge: Store in the refrigerator in an air-tight container for up to 2 weeks.
Freezer: Store in the freezer for up to 3 months in an air-tight container.
What to Serve with Fudge
Fudge is absolutely amazing on its own with milk, coffee, or tea. You can also serve it as part of a larger dessert spread alongside other dessert bars, cookies, and cupcakes. Fresh fruit is always a good choice, as well.
Tips
- Be sure you mix the fudge very well. You can't overmix it, but you can undermix it.
- I prefer this fudge to be chilled overnight for the best texture and flavor.
- Fudge will taste great but be grainy if pudding mix does not dissolve in condensed milk.
- If microwaving the chocolate remember it cools quickly so once melted add to pudding mixture as quickly as possible.
- Use a double boiler or heavy bottomed saucepan if possible on stove over medium low heat for best results.
- Stir until mixture is smooth and STIR CONSTANTLY. This fudge can burn quickly and is thick.
FAQ
Absolutely. Pudding mix makes for a super creamy fudge with a fantastic texture. It's also super easy!
The easiest way to change up this fudge is to simply change the pudding that you use to make it.
Instant pudding is used because it doesn't have to be cooked to thicken.
Fudge will taste great but be grainy if pudding mix does not dissolve. To avoid this use a double boiler or saucepan on stove over medium heat. Add condensed milk and then pudding mix. Stir. Add chocolate until mixture is smooth and STIR CONSTANTLY. This fudge can burn quickly and is thick. Dump into pan and refrigerate until set.
Video
More Fudge Recipes
Do you like fudge? Here some recipes you may also like to try.
Lemon Fudge
Equipment
- Parchment paper or aluminum foil
Ingredients
- 24 oz white almond bark or stevia sweetened chocolate chips
- 1 can (14 oz) sweetened condensed milk or low carb sugar free sweetened condensed milk
- 1 box (3.4 oz) Lemon pudding or sugar free pudding
Instructions
- Prepare an 8x8-inch pan by lining it with aluminum foil or parchment paper.
- Heat condensed milk on stove until hot but not boiling and add pudding. Stir until dissolved.
- Add the chocolate in pieces to condensed milk and stir until smooth and blended. Mixture will be thick. OR Melt chocolate in 25 second bursts in microwave stirring in between each, until melted and then add to condensed milk and stir until blended. Mixture will be thick.
- Pour mixture into your prepared pan and smooth with spatula.
- Refrigerate fudge for 2 hours or until it is hardened.
- Cut into pieces and serve.
Video
Notes
- Be sure you mix the fudge very well. You can't overmix it, but you can undermix it.
- I prefer this fudge to be chilled overnight for the best texture and flavor.
- Fudge will taste great but be grainy if pudding mix does not dissolve in condensed milk.
- If microwaving the chocolate remember it cools quickly so once melted add to pudding mixture as quickly as possible.
- Use a double boiler or heavy bottomed saucepan if possible on stove over medium low heat for best results.
-
Stir until mixture is smooth and STIR CONSTANTLY. This fudge can burn quickly and is thick.
Nutrition
bbaffo says
Hi,
I am thinking about making this with lemon extract and protein powder instead of pudding. Do you think this will work?
Karin and Ken says
I believe it is definitely worth a try. I would do it and I think it will work. Great idea. I can’t wait to hear what you think of the results. I’d appreciate you letting me know what happens. What a great idea though. Might just try it myself. All the best. Karin
Barbara Flores says
I made 4 batches two came out great. But the other to came out with oil on top. What did I do wrong love this recipe
Karin and Ken says
Oil on top? I’m wondering if you used different brands? You check expiry dates? I’m assuming so. Did you have to add oil to your chocolate to smooth it out? If so a teaspoon or two should be enough. Honestly we make this fudge regularly and I can’t think of a reason for the extra oil. There’s nothing with oil in it. Sometimes your chocolate can sweat. Condensation forms on your chocolate from the difference in your fridge’s temperature compared with the temperature in your kitchen. That may look like oil but is harmless. Water and chocolate will not mix. I apologize but I can’t think of any other reason. I’m hoping if you make this fudge again it works out great. Hopefully it won’t happen again. All the best. Karin
Mary Roth says
Do you use regular pudding or instant puddin?
Karin and Ken says
Use instant pudding and pie filling that’s 3.4 oz or 96 grams. I hope you enjoy this fudge as much as we all do! I can’t wait to hear what you think. All the best. Karin
Kelsey says
It’s true this fudge is super easy to make and so flavorful. We all loved it. So hard to stop eating it lol I wish we made more. Thx for a keeper. This fudge is perfect.
Karin and Ken says
Thank you for your kind words. We love this easy fudge too. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Maria says
WOW! I was sceptical about using a fudge recipe with pudding in it but loved the results. We have another batch already made in the fridge with banana pudding and it’s tastes wonderful too. Another great recipe Karin THANK YOU! Fudge doesn’t get any easier. ❤️
Karin and Ken says
I’m so glad you’re enjoying this recipe. Thank you for taking the time to let me know. You made my day. All the best. Karin