17 Feb
2010

Meyer Lemon Fudge

This recipe (adapted from About.com) appeared in Will U B My Valentine, Meyer Lemon? on 17 Feb 2010
 

Meyer Lemon Fudge2–1/4 cups sugar
3/4 cup evaporated milk
1–1/4 cups (9 ounces) real white chocolate chips (not vanilla or white baking chips)
1 stick (4 ounces) unsalted butter, cut into small pieces
1–2 teaspoons lemon oil (can substitute lemon juice, but use more)
Zest of one Meyer lemon
Yellow food coloring
 

Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Combine the sugar and evaporated milk in a medium pan over medium–high heat. Stir continuously while the mixture comes to a boil. Once it is fully boiling, continue to cook, stirring constantly, for six minutes.

After six minutes, remove the pan from the heat, and quickly stir in the butter, white chocolate chips, lemon oil, lemon zest and a few drops of yellow food coloring.

Stir quickly to melt the butter and white chocolate. Continue stirring until the fudge is homogeneous and smooth. Note: This may look like it isn’t ever going to homogenize, but it will. Just keep stirring vigorously (I used a silicone spatula) and it will eventually blend together.

Pour the fudge into the prepared pan. Allow it to set at room temperature for at least two hours. Once set, cut it into small squares with a sharp knife or use cookie cutters if you want shaped pieces.

The fudge can be stored in an airtight container at room temperature for several weeks.



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