Lemon Creamsicle Fudge
This Lemon Creamsicle Fudge is creamy, bright, and bursting with citrus flavor. Soft white chocolate and marshmallow fluff create a melt-in-your-mouth texture, while a marbled swirl adds a fun, sunny touch!
Servings: 36 pieces
Calories: 170kcal
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter
- ⅔ cup (168 g) evaporated milk
- 1 tablespoon light corn syrup
- 1 bag (11 ounces) white chocolate chips
- 1 jar (7 ounces / 198 g) marshmallow fluff, or marshmallow creme
- 1 tablespoon lemon extract
- 3 to 5 drops yellow gel food coloring, or enough to reach your desired shade of yellow
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal. Set aside.
- In a large saucepan over medium heat, combine sugar, butter, evaporated milk, and corn syrup. Heat until it just comes to a boil.
- Once boiling, stop stirring and let it boil undisturbed until the mixture reaches 234°F (soft-ball stage) on a candy thermometer, about 5 minutes. If sugar crystals form on the sides, gently brush them down with a wet pastry brush. Remove from heat immediately.
- Let the mixture sit for 1 to 2 minutes, then stir in the white chocolate chips until fully melted and smooth.
- Beat in marshmallow fluff until well combined and creamy; do not overmix.
- Scoop out 1 cup of the mixture into a small bowl; this will stay plain white for swirling. Stir the lemon extract and yellow gel food coloring into the remaining mixture until evenly tinted.
- Pour the lemon mixture into the prepared pan, spreading evenly. Dollop the reserved white mixture over the top and gently swirl with a knife or skewer for a marbled creamsicle effect.
- Let the fudge cool at room temperature for about 2 hours, or refrigerate 1 to 2 hours. For a faster set, freeze for 30 minutes.
- Once firm, lift the fudge from the pan using the parchment overhang and cut into squares.
Nutrition
Serving: 1piece | Calories: 170kcal