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.
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/