There is something magical about adding Lemon Fudge to holiday goody plates! I’m not sure if it’s the pretty bright yellow color or the refreshing lemon flavor that makes it such a stand-out! Either way, you are going to fall in love with Lemon Fudge and people are going to beg you for the recipe!
Lemon Fudge is such a welcome addition to my candy plates which happen to be filled with chocolate; 20 Minutes Christmas Crack, Cinnamon Bear Fudge, and Gummy Bear Bark, and Microwave Caramels. I will always be in love with chocolate but sometimes you just need a little change of pace. Something just a little different to offset all that sweetness. Usually, I’m all about chocolate…and only chocolate…but this Lemon Fudge, it’s GOOD!
I got this Lemon Fudge recipe from my friend Klair several years ago and I’ve pretty much been dreaming about it ever since!
Update:
I’ve had this recipe on my blog for about a year now and it has become one of my most popular recipes! I always have good luck making this fudge but it seems that some of you are having trouble getting it to set up just right so I’m updating this post with a little more detail, a how-to video, and a photo of the lemon pudding I use to make this fudge.
This is the kind of pudding you need to use.
I’m wondering if people are trying to substitute instant pudding for the cook and serve style. For this recipe you must use cook and serve. Be sure to double check the box to make sure you’ve got the right kind! I use two of the 2.9 oz. size boxes and it always works perfectly!
Tips and tricks for success!
Here’s a video so you can see exactly how I make my fudge. Although this is a super easy recipe to make, there are a few little tricks that will ensure success!
- Be sure to use exact measurements.
- You need to cook the pudding mixture for exactly one minute. Cooking it for less time than that will result in a soft, maybe even pudding like, texture. Cooking it longer will result in a super stiff fudge.
- If you do happen to end up with a super stiff fudge you can add a little milk, I’m talking a teaspoon at a time, then mix again. If the fudge is still too stiff you can repeat a few more times until you get the consistency you want. Remember though, it will set up a little as it sits in the fridge.
Allow time for the fudge to set up in the refrigerator. The cut it into pieces. I usually cut it into 1″ squares.
Where to find Jell-O pudding
I’ve had several people ask me about substituting lemon root and all kinds of other ingredients for the lemon pudding. I don’t really experiment with those alternative types of foods so I don’t have any advice for you! If you are feeling brave you can experiment with different ingredients.
For those of you who want to use an off brand of pudding vs. Jell-o Cook and Serve Lemon Pudding, I’ve never tried them so I really can’t say what the results will be.
If you are living in countries and areas where Jell-O Cook and Serve Lemon Pudding isn’t available you can find it on Amazon!
Lemon Fudge is one of my very favorite candies to make and share during the holidays! Well, I love it in the spring too! You have to give it a try! It turns out perfect every time…if you follow the instructions exactly! Promise!
I can’t wait to hear what you think of it!
Grab the recipe!
Here’s the printable recipe! Be sure to pin it for later too!
Lemon Fudge {Five Minute}
Ingredients
- 1/2 c. butter
- 1/2 c. milk
- 2 small pkgs. lemon cook and serve pudding 2.9 ounces each
- 1 lb. powdered sugar 3 3/4 cups
- 2-3 teaspoons milk optional
Instructions
- Line a 9″x9″ pan with wax paper.
- Melt butter in a saucepan. Add milk and dry pudding. Cook over medium-medium high heat for 1 minute, stirring constantly. When I cook mine it comes to a boil and gets thick pretty quickly.
- Remove from heat. Stir in powdered sugar. Instead of stirring with a spoon you can use and electric mixure.
- If fudge is too dry and firm you can add an additional teaspoon of milk, then mix again. If it’s still too firm add another teaspoon of milk. Repeat until you get the consistency you want. Remember though, it will get firmer as it sets in the fridge.
- Press into prepared pan.
- Dust with powdered sugar, if desired.
- Refrigerate for a few hours. Cut into 1″ pieces.
Charlene Reed says
Absolutely terrific recipe!!!!! Couldn’t stop eating it! Very smooth and wonderfully lemony.
Amy Engberson says
It really is addicting! It’s the perfect spring recipe…or, anytime recipe!
Lyn says
I have looked everywhere for that Jello pudding, are you sure it isn’t a figment of your imagination, because here in this city, (Montreal) it can’t be found, so I bought a package of Oetker lemon pie filling, one of the ingredients is water but I am wondering if I sub milk for the water it would work? I am going to e mail this company and ask them what they think, nothing ventured, nothing gained, would like your feedback on this idea. Lemon is one of my favorite flavors. Also, can I reduce the quantity of sugar? Don’t like too much sugar in anything I make or eat Thanks a bunch.
Lyn
Amy Engberson says
Yes! I’m positive that lemon cook and serve pudding exists! You can see a picture of it in my post as proof! You can find cook and serve pudding on Amazon. Hopefully, that helps. I haven’t ever used the lemon pie filling you are talking about so I can’t say how it will work in this recipe. As you said, it’s worth trying though! Let me know how it turns out!
Pam Choate says
Hi Lyn… yes it does exist. It’s used as a lemon pie filling found in with theJello brand of products at the store.
Sure hope you can find it. Amazon has it
Amy Engberson says
Yes! It is near the other Jello pudding mixes in the grocery store, at least in the States it is. Typically, it’s in the baking aisle.
Lorraine Aranda says
I love this recipe; such creamy deliciousness in so few,simple steps. Living in Southern California I’m not a fan of chocolate when the temperatures top 100° for a week. It’s too hot for something so heavy but it’s perfect weather for the sweet but lighter tasting lemon fudge. Perfect for wedding showers and weddings as well. Any occasion really during spring and summer months. Or for personal consumption that is none of anyone’s concern thank you.
Colleen says
Can this recipe be doubled or is it better to make multiple single batches?
Amy Engberson says
I’ve never tried doubling this recipe before, but I think it would work just fine! Let me know how it goes!
Sohbet says
Thank you soo much
Amy Engberson says
I’m glad you liked it!
Lisa Huckabee says
Hi I’ve made this fudge several times it is really good. But I do have a question about the ingredients list compared to the video. In the video it looks like you put in 1/2 stick of butter to start but in the ingredients it says 1/2 cup of butter. That amount would be equal to 1 stick of butter….. I have always used 1/2 stick comes out fine. Would you please clarify the recipe for me just in case I’m wrong about it. Thank you Lisa
Amy Engberson says
Yes! This recipe does call for 1/2 cup of butter which is one stick. When I made the recipe in the video I also used one stick of butter! I’m glad you like this fudge as much as we do!
Mary Linth says
Can i make & freeze or better night before serving? Can’t wait to try!
Amy Engberson says
I’ve never tried freezing this fudge before. It lasts for a few weeks in the fridge. Hopefully, that helps! Make-ahead recipes are the best!
Pamela Choate says
For the lemon fudge, I discovered after 3 attempts that I was not COOKING the pudding, milk and butter mixture LONG enough. The video helped me figure that out 🙂 I also added 2 teaspoons of LEMON EMULSION that I found in the candy making section at Hobby Lobby. Adds a LOT of ZING to it too. I cooked it on low heat till it started to “ball up” and pull away from the sides of the pan. Turned out GREAT. Of course, we loved the version where we didn’t cook it long enough too. 🙂 Just had to use a spoon 🙂
Amy Engberson says
Haha! I can already tell we could be friends! Eating lemon fudge with a spoon, or drizzled over ice cream is a great idea! And YES…the fudge needs to be cooked long enough for it to get stiff. I’m glad it worked out for you!
Lisa Huckabee says
I have a question, so in the ingredients list it says to use 1/2 cup of butter. 1/2 cup of butter is 1 stick of butter, but in the video it looks like you’re only using 1/2 stick of butter please clarify which amount is correct. Thanks Lisa
Amy Engberson says
Hi Lisa! In this recipe you really do need a 1/2 cup of butter, or one stick! In the video I was using one of the shorter, and fatter stick of butter rather than the long skinny sticks. I can’t wait for you to try it!
Kitty says
I look forward to trying the lemon fudge recipe.
You have a missing word above….it says now, you live “on a dairy.” Of course you mean “dairy farm.”
Amy Engberson says
Yes! I do live on a dairy farm. We often refer to it as “the dairy”! I can’t wait for you to try this fudge! It’s so delicious!
Irene says
I def want to try and make this. What type of milk do you use and so you use salted or unsalted butter.
Amy Engberson says
Hi Irene! I always use salted butter because I’m a salt addict! Either will work perfectly though! I use whatever kind of milk I have on hand, usually whole milk, but 2% works great too! Enjoy!
Donna says
Can this fudge be frozen?
How long will it keep in the refrigerator?
Thank you!!
Amy Engberson says
I’ve never tried freezing this fudge before because we eat it too fast! I’m not sure if it would be okay in the freezer, or dry out a bit. It keeps in the fridge for up to a couple weeks! Enjoy!
Heather says
Hi, what percent milk do you use? Salted or unsalted butter? Thank you!
Amy Engberson says
Hi Heather! I always use salted butter, although either would work fine. I also use 2% milk because that’s what I usually have on hand. I’m sure whole milk could be used. I wouldn’t try skim milk, because it might be too watery. Enjoy!
Jodie says
Just as a contrast, I thought I’d let
You know I use skim milk every time and use unsalted butter every time as well.
Amy Engberson says
Sound like that works just fine then! Glad you enjoy them!
carol dreiling says
Sounds Great! What I do with the scrappy ends to all my different fudges is roll them in balls then dip them in chocolate. I can’t wait to try that next week with your fudge
Amy Engberson says
Such a great idea! These would be delicious dipped in white chocolate and sprinkled with macadamia nuts! Let me know how it goes!
Donna says
Thank you so much.
Lori says
how would you turn this lemon fudge into Super sour lemon fudge
Amy Engberson says
Hmmm! I’m not sure! All that sugar makes it pretty sweet. Maybe you could try crushing up a few lemon heads and adding them to the mixture. Let me know how it works!
Crystal Nykreim says
Serves 64-81?? How tiny do you cut the pieces?
Amy Engberson says
Yes! I usually cut them into 1″ pieces. If I use an 8×8 pan that makes 64 pieces. If I use a 9×9 pan it makes 81 pieces. It’s pretty sweet so I don’t like to make them too much bigger than that!
Helen Sannes says
My husband loves this fudge. I made another recipe and used lemon extract and he wasn’t very impressed nor happy with the end result. It didn’t have the creamy texture as your recipe.
So today we are going to the store to get him the ingredients to do it right from now on. Thank you so much for sharing your recipe.
Helen Sannes. Ohio
Amy Engberson says
Hi Helen! I’m so glad you and your husband are enjoying this fudge! It’s so fun all year round! Have a happy day!
Lucy Strasburger says
add a can of white icing instead of powdered sugar will be more like fudge
Amy Engberson says
Good idea! I’ll have to try that!
Alberta says
I feel just as you do. My husband and I were dairy farmers. My family is grown now; but my memories live on. Will try some of your recipes.
Amy Engberson says
Welcome Alberta! I’m glad you found me! Unless you’ve been a dairy farmer you don’t quite understand how it all works! It’s a great way to raise kids! I can’t wait for you to check out some of my recipes!
Michelle says
Any suggestions on how long it will stay good for? Or if you’ve tried to make it in advance and placed in the freezer? Thanks!
Amy Engberson says
Hi Michelle! I haven’t ever tried freezing this fudge. I have kept it in the refrigerator for up to two weeks before though and it was still tasty. Just be sure to keep it in an airtight container!
Jodie Jermont says
I made this in July, 2017 and had someone tel me they took it home and froze it and we’re still eating it at Christmas time.
Jodie Jermont says
Sorry for all of the typos. Should’ve checked before I posted it.
Amy Engberson says
That’s good to know! I’ve never been able to save it for that long! We devour it way too fast!
Jim Reed says
Would you happen to have an easy recipe for CHICOLATE fudge?
Thank you
Amy Engberson says
Hi Jim! You could try this recipe except substitute chocolate pudding for the lemon pudding. Or you can try this recipe and omit the cinnamon bears if you’d like! https://pitchforkfoodie.com/cinnamon-bear-fudge/