This lemon fudge is anything but your plain old traditional fudge recipe! This creamy fudge is exploding with fresh citrus flavor! It’s makes a perfect food gift or is fantastic at Christmas, Easter, and Mother’s Day!
This is a super quick and easy homemade candy recipe that takes about 5 minutes plus rest time to make! It’s so fun!
I can’t get over how pretty this fudge is! It will add a pop of bright flavor and color to any holiday dessert or candy plates!
This isn’t your average old traditional fudge recipe! It’s made without chocolate sweetened condensed milk. That’s right! There is no white chocolate chips in this recipe!
This is not traditional chocolate fudge, but you’re going to love lemon fudge. It’s amazing and you’re going to love it! The fudge is creamy, and absolutely bursting with tangy flavour! It’s sweet, but not overly sweet.
It reminds me of my lemon dessert sauce, but in homemade fudge form!
Why This Recipe Works
I’ve made this homemade fudge recipe so many times and it always turns out perfect! Everyone raves about it because it’s such a fun switch up.
It’s an easy recipe! All you really need to do is boil the fudge for a bit! You don’t need a candy thermometer or any special equipment to make this homemade candy recipe.
You’ll need simple ingredients! You don’t even need fresh lemons., unless you want to add lemon zest. All the ingredients are normal pantry/fridge items.
It tastes amazing! It’s tart, sweet, and a little bit like a soft and creamy lemon drop!
Ingredients
These really are simple ingredients, but it’s important to use the right ones. Let’s talk about information you need to know about a few of the ingredients you need.
Lemon Pudding: You need 2 small boxes (2.9 ounces each) of lemon cook and serve pudding and pie filling. Do NOT use instant pudding. You’re going to heat this pudding mix up and cook it. Instant pudding doesn’t work the same way. You can find in the baking aisle at the grocery store.
Milk: Whole, 2%, or evaporated will work. Condensed milk isn’t the same thing and won’t work in this recipe.
Butter: Use real butter, not margarine. Butter tastes better and will give the fudge and incredible flavor. You can use salted or unsalted. I always buy salted butter because I’m a salt addict. Use whatever you have on hand.
Scroll to the bottom of the page for the full ingredient list, recipe, and instructions.
Two small boxes of cook and serve pudding aren’t the same size as one large box. Be sure you use two small boxes for this recipe! I always use Jell-O brand and haven’t tested with other brands.
How to make easy fudge without condensed milk
This recipe quickly became on of the most popular recipes on my site. Most readers make it and love it, but there were a few that had trouble getting it to set up. Don’t worry! I’m going to show you exactly how to make it.
I retested and rewrote the recipe to make sure it’s absolutely foolproof! Although it’s an easy recipe, you do need to follow the instructions! Don’t be scared! You can totally make it successfully. Most readers have!
This isn’t a fly by the seat of your pants recipe! You can watch the video below to see how I do it.
Use exact measurements! This isn’t one of those recipes where you can eyeball it.
Step 1: Line a 9×9 baking dish with wax or parchement paper.
Step 2: Add butter to a sauce pan and melt over medium to medium high heat. Watch it carefully so it doesn’t burn. It only needs to be melted.
Step 3: While the saucepan is still on the burner add milk and dry pudding mix (just the powder). Stir and continue cooking for 1 minute. This is an important step! Be sure to cook the pudding for one minute or the fudge will be more like a sauce. The mixture should get stiff, sticky, and form a ball. It should peel away from the edges of the pan. After cooking for one minute remove from the heat.
Step 4: Stir in powdered sugar. It will get stiff and a bit hard to stir. You can muscle up and keep stirring, or use an electric mixer to incorporate the powdered sugar into the pudding mixture.
After adding the powdered sugar the fudge will be thick and stiff. If it’s so stiff that the powdered sugar is really hard to get to mix in, you can add a couple of tablespoons of milk. Start with one and additional tablespoons as needed.
Step 5: Press the fudge mixture into the prepared pan. Dust with powdered sugar if you’d like. Refrigerate for a few hours. Slice into 1 inch pieces.
FAQs
I like storing my lemon fudge at room temperature because it’s soft and creamy at that temperature. It will keep for upt to 2 weeks. You can also store it in the fridge for up to 3 weeks. Refrigerating fudge can make it dry out a little bit. Either way, be sure to store the fudge in an airtight container so it doesn’t dry out.
Yes! Fudge can be frozen although it does alter the texture and flavor a little bit. It’s best to store the whole brick. Thaw in the refrigerator. Cut in pieces. Store at room temperature. I honestly don’t ever freeze this fudge because it’s so easy to make that I don’t need to make it ahead of time.
Other Lemon Desserts
We love all lemon desserts! Gimme a lemon cake, lemon meringue pie, lemon tart, or lemon brownies and I’m a happy girl!
Here are a few really easy lemon recipes that you’ll love!
Lemon fudge is the perfect food gift! This homemade fudge is unique enough that nobody else will be giving it! Yet, everyone will ask for the recipe and beg you to bring it again!
This lemon fudge recipe is perfect if you’re looking for a no chocolate fudge recipe. It’s made without white chocolate chips, chocolate, or condensed milk!
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Easy Lemon Fudge Recipe
Ingredients
- 1/2 cup butter
- 1/2 cup milk
- 2 2.9 ounce packages lemon cook and serve pudding & pie filling just the dry mix
- 3 1/2 cups powdered sugar
- 1 Tablespoon milk as needed
Instructions
- Line a 9"x9" pan with wax paper or parchment paper.
- Add butter to a sauce pan and melt over medium to medium high heat. Watch it carefully and stir as needed so it doesn’t burn. It only needs to be melted.
- While the saucepan is still on the burner add milk and dry pudding mix (just the powder). Stir and continue cooking for 1 minute. This is an important step! Be sure to cook the pudding mixture for one minute or the fudge won't set up and will be more like a sauce. The mixture should get stiff, sticky, and form a ball. It should peel away from the edges of the pan. After cooking for one minute remove from the heat.
- Stir in powdered sugar. It will get stiff and a bit hard to stir. You can muscle up and keep stirring, or use an electric mixer to incorporate the powdered sugar into the pudding mixture.After adding the powdered sugar the fudge will be thick and stiff. If it’s so stiff that the powdered sugar is really hard to get to mix in, you can add a couple of tablespoons of milk. Start with one and additional tablespoons as needed.
- Press the fudge mixture into the prepared pan. Dust with powdered sugar if you’d like. Refrigerate for a few hours. Slice into 1 inch pieces.
Sue says
You won’t get a ball like when cooking other fudge. It will be ” pudding” consistency. Make sure you continually stir, don’t stop. Once you put it the powdered sugar, you will start getting the fudge consistency. Also try other flavors of pudding. Mt family loves butterscotch and chocolate.
Amy Engberson says
Yes! The pudding mixture will be thicker than pudding before adding the powdered sugar, but it won’t be the consistency of fudge. Adding the powdered sugar will make it thick. After it cools it will set up. Thanks for sharing!
Donald Dischner says
Do I need to use Wal mart variety pudding? Can I make it from scratch or use a healthy option like from a health food store?
Amy Engberson says
I haven’t ever tried using a pudding brand other than Jell-o. If you make it from scratch be sure to use just the dry pudding mix.
Carol says
Came across your recipe on my hard drive. Don’t know when I saved it. Don’t remember making it, either!
BUT I have a different question. I once had a recipe for Jello (gelatin) fudge. I can’t remember if you made a generic white fudge and added the gellatine for the flavor. I remember trying cherry and it turned out good, but I felt it needed a little bit more geletin than I put in. Lost track of the recipe.
Amy Engberson says
I’m glad you found the recipe for lemon fudge! I haven’t ever made the type of fudge you are talking about. Good luck finding the recipe. It sounds amazing!
Sandy says
Would this mixture be stiff enough to form truffle balls?
Amy Engberson says
That’s a fun idea! I have not ever tried forming the fudge into truffle balls. I think it would work. You would need to let the fudge cool enough to handle. You can always add a little extra powdered sugar to make it a little stiffer.
Melissa says
The package I bought is in grams 128g and I can’t figure out how to convert it to oz’s please help
Amy Engberson says
This recipe calls for a total of 4.58 ounces of dry cook and serve instant pudding mix, which is 129 grams. The 128 gram package you bought should work just fine!
Rita says
My granddaughter wanted to try this recipe, so of course we did! I’m glad I read that it should be thick and pull away from the pan. I cooked it until it did. Then we added some lemon zest to “tart” it up. It’s in the refrigerator now but we did taste the leftovers in the pan. So far, tasty!
Amy Engberson says
I love that you made it with your granddaughter! Enjoy!
Sue says
I make this exact recipe with chocolate or vanilla or butterscotch. Cook and Serve puddings of course. Or a mix, like 1 chocolate, one vanilla, or butterscotch & vanilla. I’ve even done peanut butter.
I got the recipe from my grandma, she had been making this since the 1960’s. But not with lemon. I will have to try the lemon now.
Amy Engberson says
Those flavor combinations sound delicious! I’ll have to try butterscotch! I love the lemon variety because it’s such an unexpected flavor!
Annette Wilson says
I tried it for Thanksgiving and it was good, BUT not nearly tangy enough! When I make it again, I will add probably 1/4 c fresh lemon juice. It is super easy to make! Thanks!
Amy Engberson says
Everyone has a different idea of how tangy this lemon fudge should be! You could definitely add lemon juice but it might make the fudge a little bit softer. You might need to add extra powdered sugar. Let me know how it goes!
Marlene says
Thank you for the lemon fudge recipe. Good site. M
Amy Engberson says
Thank you! Let me know which recipes you try!
Mindy says
We love anything lemon so I’m making this for Labor Day lunch. Thanks for sharing this recipe.
Amy Engberson says
I hope you had a fantastic Labor Day!
Jeanne says
This was very good and so easy! I shared it with friends and they all liked it as well!
Amy Engberson says
Yay! I’m glad you loved it! It’s a fun recipe to share!
Kaye D. Duke says
If I could walk, I’d definitely be cooking these recipes!!! But I can’t due to a double brain aneurysm about twenty years ago!!! So I can’t walk…I can barely stand! But if I could…I’d be cooking up a storm!!! Y’all make it look so tempting!!!
Amy Engberson says
I’m sorry you are struggling with health challenges! If we were neighbors I’d bring you a batch of fudge!
Kim says
Very sweet of you . I was thinking the exact same thing !
Sarah Morehead says
This looks so yummy, BUT, it’s it possible to lower the sugar with sugar-free puddinr and powdered sugar free sweetener?
Amy Engberson says
I’ve never tried making it with sugar-free pudding or sugar-free sweeteners. Let me know if you try it!
Sarah says
Question- can this be made sugar-free? Or at least with a powdered sugar substitute?
Amy Engberson says
I’ve never tried making this with a sugar substitute so I’m not sure how it would turn out. In fact, I’ve never used sugar substitutes at all, so I’m really not familiar with them. Let me know how it works if you try it.
Jill Davis says
what size pan would you use for single recipe, double recipe and triple recipe?
A 9 x 9 is recommended for single, double and triple batch.
Amy Engberson says
Great question! I’ve never actually tried doubling or tripling this recipe. If it is possible I’d try to make it in three 9×9 pans. If you don’t have access to that many pans I would make it in a 9 x 13 pan for a double batch and a 10×15 for a triple batch. The thickness of the fudge will vary because each of the listed sizes has different capacities. It will still set up and taste great, just look a little different!
Cindy says
Have you tried other flavors of the pudding. Mix? This is so good & so easy. I know it will become a favorite of my friends!
Amy Engberson says
I’m glad you love it! You could definitely try it with other flavors of pudding! I think vanilla, chocolate, and butterscotch would all be fantastic! Pistachio could be really fun too!
Jessica says
We made it and it tastes great but it is more like a soft taffy candy lol I don’t know what went wrong but it’s good!
Amy Engberson says
I”m glad it was delicious! Did you store the fudge in the refrigerator? I know the cooking time is really important in making sure the fudge sets up, too.
Georgi says
Is it ok to use instant pudding? I can’t find lemon in cook and serve.
Amy Engberson says
I’m not sure how it would turn out with instant pudding because I’ve never tried it before. I wish I was your neighbor because I’d share some with you! I found some Lemon Cook and Serve Pudding on Amazon.
Katie says
I’m in Canada and can’t find Jello lemon cook and serve anywhere! I’ve been making this recipe with Dr Oetker Sherriff Original lemon pudding filling and dessert mix (link below). I get the 425g package. I cut the 2 packs open and split them into thirds. Each one comes out to 3/4 cup, pretty much what Amy calls for. So far it’s turned out every time and it’s always a hit! Thanks for this recipe, Amy!
https://www.amazon.com/Dr-Oetker-Shirriff-Filling-Dessert/dp/B00CYUEZBO?th=1
Amy Engberson says
Thank you for the excellent tips!
Heather says
HI, Silly question here, but does this definitely have to be kept in the fridge at all times? Thanks.
Amy Engberson says
It doesn’t HAVE to be kept in the fridge at all times. The fudge will be a little softer if it sits at room temperature. It will still be delicious, just a little softer!
TJ says
Question for you
you have 33/4 cups of sugar, that seems to be too much. Please clarify the amounts
Amy Engberson says
That’s 3 and 3/4 cups of powdered sugar. I hope that helps!
Allison says
I’m unclear on if this should form a ball before or after adding the powdered sugar. I cooked longer than a minute, didn’t get a ball, added powdered sugar, stirred and didn’t get a ball, tried cooking longer, it boiled, stirring constantly, and it is still sauce-like. By “cook for 1 minute” does that mean boil for one minute, simmer, heat? What is the marker to know cooking is done before we add powdered sugar?
Only had vanilla pudding, so I added 1 tsp of Lemon extract, and the flavor is good so far.
Not sure if I should give up and put this in a pie crust, or try to let it set up.
Amy Engberson says
You will melt the butter then add dry pudding mix and milk and continue cooking for one minute. That mixture should form a ball. Then you’ll add the powdered sugar and stir until incorporated. The fudge should be stiff at this point. If it’s not, you can add more powdered sugar. Hopefully, that makes sense.
Allison says
What do you mean by cook? Heat, boil, or simmer? I never got a ball after cooking for one minute, even though I followed your instructions exactly.
Amy Engberson says
Keep the heat at medium/medium high heat. Add the dry pudding mix and milk. Keep the saucepan on the burner and stir for one minute. After one minute, remove from the heat and add powdered sugar and follow the rest of the instructions on the recipe. Hopefully, I explained that well enough!