Monday, February 16, 2009

Lemon Fudge

This is a refreshing alternative to the traditional chocolate fudge. Increase the lemon flavoring for a more intense flavor.

-Taste of Home

1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract (Increase to 2 to 2 1/2 tsp)

Line a 9-in. square pan with foil (Use a larger pan to make thinner pieces suitable for dipping in white chocolate). Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 (mine melted in about 6) minutes or until chips are melted. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.

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