Lemon Lime Fudge
LEMON LIME WHITE CHOCOLATE FUDGE
When I think of fudge, I think of milk or dark chocolate usually. But what about some white chocolate love? When it comes to baking or melting white chocolate, it can be sort of tough to get right because it isn’t as easy as working with milk or dark chocolate. It’s a lot more finicky.
This is essentially a fool-proof recipe that literally everyone will love. ❤️
Normally citrus isn’t something I associate with chocolate, but also orange and chocolate is definitely a thing. It’s actually a delicious marriage of flavors in the dessert world.
But I wanted to try something different. This is where white chocolate comes into play. It’s not always everyone’s favorite chocolate, but when paired right, it can really brighten up those taste buds.
I wanted to stick in the citrus world, and for me, lime is not something I use in sweet foods. Lemon is of course— but what about lemon lime? I do love things like lemon lime sodas and sorbets, so this has to be really good.
The news is in: it’s a winner! It’s so light, and fresh tasting. The white chocolate isn’t overpowering and it’s a real treat to my tastebuds. See recipe below!
Prep Time: 15 min | Sit Time: Overnight | Serving Size: 12-16 squares
LEMON LIME WHITE CHOCOLATE FUDGE RECIPE
Ingredients
3 cups white chocolate chips
1 - 14oz can sweetened condensed milk
5 Tablespoons unsalted butter
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons lemon zest (2 lemons)
2 tablespoons lime zest (2 limes)
extra lemon and lime zest for pressing into top of melted mixture before hardening
optional: yellow gel food coloring to swirl on top
Instructions
Spray cooking spray and line a 8x8 square pan with parchment paper. (This recipe doesn’t cook, but I like to spray it so any chocolate parts don’t stick to the sides not covered by parchment.)
Add the white chocolate chips, condensed milk, lemon and lime juice, lemon and lime zest and butter into a medium pot over low to medium heat.
Stir mixture until melted.
Pour the fudge into the pan and sprinkle any additional citrus zest on top.
Drop in a 5-6 dots of yellow gel food dye (sporadically) over fudge and use a spatula to slightly spread it around in a swirly motion which also pushes down any loose zest into the fudge.
Set aside on the counter overnight to harden.
Once hardened cut into 1.5 inch squares. Before I cut into it, I do recommend putting it in the fridge for 30 minutes to an hour to really get some clean line cuts into the fudge.
