This lemon-flavored fudge is creamy, rich and full of zesty lemon flavor. This fudge is just 3 ingredients and very easy to make. You don’t need a candy thermometer and you don’t need a stove. It stores well and can be made ahead of time.
With so many events happening lately, I love being able to make a quick and easy dessert to bring to others. This fudge is chocolatey and bright and zesty, featuring fresh lemons.
Ingredients
- Semi-sweet chocolate chips
- Lemon
- Condensed milk
Semi-sweet chocolate chips: I wanted this fudge to have a rich cocoa flavor so I used semi-sweet chocolate chips. I also have a lemon fudge recipe that uses white chocolate.
Lemon: You will need approximately one lemon for this recipe. The fudge uses fresh lemon juice and zest.
Condensed milk: Sweetened full fat condensed milk is used to give the fudge it’s creamy texture.
How to Make Lemon Fudge
- The chocolate is first melted until smooth.
- The lemon juice and condensed milk are then stirred in. Finally, the zest is mixed in.
- Transfer the mixture to a loaf pan lined with parchment paper and place into the fridge or freezer until set.
Texture, Flavor and Sweetness
This fudge has the sweetness level of dark chocolate. You will taste the chocolate and you will taste the lemon zest. The fudge has a very creamy texture.
More Fudge Recipes
3 Ingredient Lemon Chocolate Fudge
Ingredients
- 1 1/2 cups (268 g) semi-sweet chocolate chips
- 1/2 cup (118 ml) sweetened full fat condensed milk
- 1 tbsp (15 ml) lemon juice + 1 tbsp lemon zest plus additional for garnish
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper.
- Add chocolate chips to a large microwave safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth.
- Add in condensed milk and lemon juice. Stir until the condensed milk and lemon juice are fully incorporated into the chocolate. The mixture should be smooth and uniform in color. The mixture will also thicken.
- Stir in the zest until it is evenly incorporated.
- Transfer the mixture to your prepared loaf pan. Use your spatula to spread it evenly across the pan and smooth the surface. If desired, sprinkle a little additional lemon zest on top. Place pan into fridge or freezer until set (about 30-60 minutes).
- Once the fudge is firm, remove it from the fridge. Let it come to room temperature for a few minutes before cutting with a sharp knife.
Notes
- When squeezing your own lemon juice, make sure to strain the pulp and seeds before measuring and adding it to the fudge. I don't recommend using more than 1 tbsp of lemon juice, otherwise your fudge will be too soft and will not set.
- You will need approximately one medium lemon for this recipe. I needed half a lemon to yield 1 tbsp of juice and used the whole lemon to produce 1 tbsp of zest and a little extra for garnish.
- If you want an even stronger lemon flavor you can add 1 drop of lemon extract but I didn't find it necessary.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
