I bake to sweeten life

Lemon Fudge




  • 4 oz Lemon cookie crumbs
  • 1/4 cup pecans, finely chopped
  • 3 tablespoons butter, melted


  • 1 cup granulated sugar
  • 1 1/2 cup confectionary sugar
  • 3/4 tsp. salt
  • 1/2 stick butter or margarine
  • 1 5 oz. can evaporated milk (2/3 c.)
  • 1 Jar (7 1/2 oz) Marshmallow Fluff
  • 1 teaspoon lemon extract
  • 1 12-oz. package white chocolate pieces


  1. Preheat oven to 350°F. Grease 8-inch square pan.
  2. In a medium bowl combine the cookie crumbs, pecans and butter; mix until well blended. Press into  8 inch pan.
  3. Bake in the preheated oven for 7 minutes. Cool.
  4. In large saucepan combine the sugars, salt, butter, milk and fluff. Stir over low heat until blended.
  5. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes.
  6. Remove from heat, stir in lemon extract and white chocolate until chocolate is melted.
  7. Pour onto crust and cool.

Makes about  2 1/2 pounds.


Comments on: "Lemon Fudge" (3)

  1. […] Lemon Fudge (butterfliesandbrownies.wordpress.com) […]

  2. […] Lemon Fudge (butterfliesandbrownies.wordpress.com) […]

  3. […] Lemon Fudge (butterfliesandbrownies.wordpress.com) […]

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