Easy Lemon Fudge (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup butter
02 -
1/2 cup milk
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2 (2.9 ounce) packages lemon cook and serve pudding & pie filling (just the dry mix)
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3 1/2 cups powdered sugar
05 -
1 Tablespoon milk (as needed)
# Instructions:
01 -
Line a 9"x9" pan with wax paper or parchment paper.
02 -
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.
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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.
04 -
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.
05 -
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.
# Notes:
01 -
Be sure to use cook and serve pudding and pie filling NOT instant. This recipe has only been tested with Jell-O brand.
02 -
Store fudge in an airtight container for up to 2 weeks at room temperature, or 3 weeks in the fridge. Refrigerating fudge dries it out a little.
03 -
To amp up the lemon flavor you can replace part of the milk with lemon juice.