Lemon Lime Fudge
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
When I think of fudge, I often picture decadent squares of creamy dark or milk chocolate swirled with peanut butter, caramel or nuts, but what about white chocolate?
The “best kind of chocolate” is a hot debate amongst sweets lovers and while I personally reach for dark or milk chocolate, when paired with the right flavors, like fresh citrus, white chocolate can actually be quite delicious!
Take this Lemon Lime Fudge for example! I love lemon lime sodas and sorbets and with citrus season at its peak in Heinen’s Produce Department, I knew that now was the time to create something new with this “zesty” combination of flavors.
Made by simply melting together white chocolate chips, condensed milk, lemon and lime juice, lemon and lime zest and butter and allowing it to rest and harden, this fruity fudge is a unique and unexpected treat that you’re bound to make each year when citrus comes into season!
Lemon Lime Fudge
Servings: 12-16 Squares
Ingredients
- 3 cups white chocolate chips
- 1 14 oz. can sweetened condensed milk
- 5 Tbsp. Heinen's unsalted butter
- 2 Tbsp. lemon juice
- 2 Tbsp. lime juice
- 2 Tbsp. lemon zest, about 2 lemons
- 2 Tbsp. lime zest, about 2 limes
- Extra lemon and lime zest, for garnish
- Yellow gel food coloring, to swirl on top (optional)
Instructions
- Spray an 8×8 square pan with cooking spray, then line with parchment paper.
- Add the white chocolate chips, condensed milk, lemon and lime juice, lemon and lime zest and butter into a medium-size pot over medium-low heat. Stir until the mixture is fully melted.
- Pour the fudge into the prepared pan and sprinkle extra citrus zest on top.
- If desired, add 5-6 dots of yellow gel food dye all over fudge and use a spatula to create a swirl patter. This step is optional.
- Let rest overnight to harden.
- Once hard, cut into 1 1/2-inch squares. To make cutting clean and easy, place the fudge in the refrigerator for 30 minutes before cutting.
