Lemon Fudge

5 from 3 votes

This super easy lemon fudge recipe only uses a handful of ingredients to deliver sweet, zingy fudge that everyone will love.

Prep Time5

Chill Time2

Total Time2 5

Servings:

Calories: 156kcal

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

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.

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.