First attempt at making lemon Fudge, and it is good! This is a soft fudge.
- 2 cups sugar
- 1 ½ cups double fresh cream
- 8 tablespoons butter or ½ a cup
- ½ teaspoon vanilla extract
- lemon zest from 4 lemons
- 220 g white chocolate
Bring to rolling boil the cream and sugar, on medium heat.
Then continue to boil for around 5 minutes or until it reaches 112ºC on cooking thermometer.
I added my lemon zest towards the end of cooking time to get the most of the lemon flavour.
Remove from heat and beat in the chocolate, butter and vanilla extract.
Ensure all has melted.
I added a few drops yellow food colouring to make it pop.
Place in baking tray leave to cool and then cut into squares.
Recipe and photo: Ingrid Thomas