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.
Hilliary Faulk says
can you please send me a step by step of the lemon fudge? I’m sorry but i can not see the recipe for it. It looks to be supper easy and also good!
Thanks
Amy Engberson says
Hi Hilliary! If you scroll to the bottom of the first page there is a grey box that says click here for the recipe. If you click that box it should take you straight to a printable of the recipe. If it doesn’t work for you let me know and I’ll make sure I get the recipe to you one way or another!
Jodie says
Sometimes mine has separated but comes together like a thick cookie dough when adding the sugar. Mine has never separated after mixing the sugar all the way though.
Willy Aurand says
I was wondering if you could use different cook puddings for different flavors. That would make a fun gift box for families. Also I have mad fudge by melting cookie chip flavors. I wondered if I melt the chips I could add a flavor pudding to make a different kind. I would use the white chocolate chips to make this. Thanks I will make this next month. You and your family have a blessed day.
Amy Engberson says
Using different flavors of pudding makes this recipe so fun! I can’t wait to hear how your experimenting with this recipe goes!
Kim says
I don’t know how much lemon pudding is in your small packages, but it’s definitely not the size I can get here in Canada. Mine turned out so thick before the icing sugar add, there’s no bringing this to a boil! I had to add about another quarter cup of milk and even then it was like mixing concrete. Would be awesome if you included sizing for your pudding packages.
Amy Engberson says
Hi Kim! The packages of Lemon Cook and Serve pudding are 2.9 ounces each. I’m planning to make a video soom so people can see each step of the process! The fudge is pretty thick at the end. Sometimes I mix it with an electric mixer so I don’t have to use so much elbow grease! Lol
Katie says
Could I get the exact measurements? I’d love to try but have no clue how much to add to what! Thank you
Amy Engberson says
Hi Katie! At the bottom of the first page there is a grey box that says somthing like “Click here for the recipe”. That will take you straight to a printable recipe! Let me know if it’s not coming up for you and I’ll be sure to get it to you!
Bill says
I followed directions and it didn’t blend well when cooking and separated even when adding sugar, I don’t think I did it wrong is that how it is supposed to look?
Amy Engberson says
Hi Bill. The mixture is pretty thick when you are stirring everything together at the last. Sometimes I use and electric beater to make things a little easier. I’m planning on making a video of this recipe so people can see exactly what it looks like througout the process. It’s worth making because it’s so tasty!
Emily says
Will it be okay if I use two packets of instant pudding instead of cook and serve pudding?
Amy Engberson says
Hi Emily! I haven’t ever tried using instant pudding instead of cook and serve, but I don’t think it would work. I’m pretty sure it would affect the way the fudge sets up. Hopefully you can find cook and serve pudding because I can’t wait for you to try this fudge!
Annemarie says
Amy for ur Lemonfudge u say to use lemon pudding mix is this just the same as the lemon meringue pie mix we have in Scotland please help this fudge looks amazing xx
Amy Engberson says
I haven’t ever tried lemon meringue pie mix but I don’t think it is the same thing. You can find lemon pudding on Amazon though. This fudge is divine so I hope you are able to find some lemon pudding! Have a great day!
G. Ali says
I have to try this it look yummy I love sweet I am gong to add this to my taste buds thanks .
Debra says
I’ve made your lemon fudge twice. It is fabulous. I think I’ll try the microwave peanut brittle next.
Amy Engberson says
Yay! It’s one of our favorites too! It’s so easy and so different than most fudges! Hope you love the peanut brittle just as much!
Ezmarelda says
How long do you refrigerate?
Amy Engberson says
Oh my goodness, I usually leave it in the fridge overnight. I think it would set up in about 3 hours though!
Jodie says
I think the recipe said overnight, but to set up, it doesn’t take more than an hour or two at most, as long as you’ve cooked it enough to get it the proper consistency. If you want it cold though, refrigerate longer.
Michele says
Hi
Looks delish and I’d love to have a go making this but I’m sturggling to find out what dry lemon pudding is and where to buy it!
Michele 🙂
Amy Engberson says
It’s lemon pudding mix. I use Jello brand and usually find it in the baking isle at the grocery store! Good luck finding it! This Fudge is worth the hunt!
Jodie J says
I made this last night and it’s great! Mine did not come to a boil, but did start to get thick before adding the sugar. It scared me a bit so I took it out early. If I’d cooked it a bit longer before adding sugar, it would’ve been even better, but it set up nicely and holds it’s shape well. I like it refrigerated better just because I feel like lemon should always be cold, but I think it would’ve been ok room temp also, even without cooking it more. It would be very soft though. I’m going to try again cooking longer and it will be sturdier. Very easy and delicious. I’m glad I saw the adjustment note to cook it longer!
Amy Engberson says
So glad this fudge turned out for you! I really think cooking it a little longer is the key! My family usually stores this fudge in the fridge, but I like it at room temperature as well! It’s so yummy and pretty!
Jodie says
Yes I agree. I still should’ve cooked it longer, but it held its shape just fine as it was. I’m going to make some more today and I will cook a bit longer.
Melanie says
Left comments on Pintrest.
Amy Engberson says
Thanks!
Melanie says
Gonna give it a try this evening will let ya know what family thinks.
David Hinds says
Need to use the 3 3/4 cups of powdered sugar instead of the one pound box. If you use the one pound box it is too soft to cut. You have to eat it with a spoon.
Amy Engberson says
It seems that some people have been having trouble getting this recipe to set up. I think the problem is that it needs to be boiled for one minute, not just cooked. If you boil the pudding mixture for one minute it should set up perfectly. In fact, when I make this fudge it’s almost too thick after adding the powdered sugar!
Judith Perry says
I made this fudge tonight and it turned out perfect!! Followed your directions to a tee. A one minute medium boil is key before adding powered sugar. Also used electric mixer to mix powdered sugar in. Got a Perfect thick and yummy texture and color . I Also made peanut butter fudge and chocolate fantasy fudge tonight, Also perfect textures . Belated Valentine’s gifts for family members. Thank you for the new yummy lemon fudge recipe. Can’t wait to show it off!!
Amy Engberson says
Yay! Glad you loved it! It’s such a fun change of pace when it comes to fudges! I agree…that one minute gentle boil is what helps get the consistency just right! And happy Belated Valentine’s Day!
Cory says
Didn’t turn out thick enough? Not even close. I followed directions exactly. I have yet to see a comment where thus recipe has been a success???
Amy Engberson says
After reading comments I altered the instructions a little to make them more specific. When you cook the pudding mixture for one minute it should be at a gentle rolling boil. That will help the fudge to set up! Good luck!
A Hughel says
I tried this recipe and it tasted amazing but never set up properly to the fudge-like consistency. I would recommend putting it into little shot glasses and serving it like pudding since after all the cooking and mixing, it essentially still was pudding. Disappointing since I was supposed to take it to my family Easter celebration. #wentintothetrash
Amy Engberson says
I just altered the instuctions to make them more specific. Boiling the mixture for one minute versus cooking it for one minute will help the fudge set up! It turns out perfect for me every time so hopefully this helps eliminate the problem! It’s so worth trying!
Honey says
Can coconut milk be used instead of cow’s milk in the recipe?
Amy Engberson says
I’ve never tried that so I can’t say for sure. I actually don’t experiment with coconut milk very often since I live on a dairy farm! Let me know how it goes!
ayla ostergards says
and if you live outside the US, and cant get your hands on lemonpuddingpowder, what can I use then?
Amy Engberson says
I don’t think there is actually a good substitution for the pudding mix. Maybe you can get some from Amazon.