Lemon Fudge

It’s sweet, it’s tangy, it’s lemon fudge!

115g (1/2 cup) unsalted butter (cubed)

440g (2 cups) sugar

172g (3/4 cup) sour cream (full fat)

1/2 teaspoon salt

360g (2 cups) white chocolate chips (or chopped white chocolate)

200g (2.3 cups) marshmallow cream

1.5 tsp lemon extract

1 lemon (zest)

1/4 teaspoon citric acid

4 drops yellow food coloring (more or less as needed)

DIRECTIONS

Grease an 8×8 baking pan and line it with greased parchment or waxed paper.

Place the butter in a large saucepan over low heat, and stir it occasionally until it is nearly melted.

Add the sugar, sour cream, and salt.

Raise the heat to medium.

Cook the mixture, stirring frequently, until it comes to a boil.

Insert a candy thermometer and continue to cook, stirring frequently, until it reaches 235 F.

Remove the pan from the heat and add the white chocolate chips and the marshmallow cream.

Stir until it’s combined. If necessary, return the fudge to the heat for brief periods to melt the chips.

Add the lemon extract, lemon zest, citric acid, and food coloring.

Stir until it’s well-mixed.

You can add additional lemon extract or citric acid to get the flavor you want, but be careful tasting this because, obviously, it’s going to be very hot. You can also add more coloring if you desire a stronger yellow color.

Pour the fudge into the pan and allow it to set at room temperature for at least 3 hours, or in the refrigerator for at least 2 hours.