I found a recipe for Key Lime fudge and I changed it
around to make the lemon fudge. The shortbread crust is my idea. Both crusts
tasted good, but they are both too thick and tough, so this is the reduced
version of the recipe. The first lemon fudge was slightly too creamy and less ‘fudgy’
in texture, so I tried to use a boiled sugar type of fudge. The results were adequate,
but the recipe has been tweaked to reflect the changes.
If you don’t want to make this, then by all means come by
my house as I have plenty of fudge in the freezer! Or you could simply go
online and buy someone else’s stuff.
Lemon Fudge with Shortbread Crust
Crust:
¾ cup flour1/3 cups sugar
1 Tbls lemon zest
1 Tbls. lemon juice (one small lemon)
5 Tbls. butter.
Fudge:
20 oz. white chocolate, coarsely chopped14 oz. can sweetened condensed milk
¼ tsp. sea salt
3 Tbls. lemon zest
1/3 cup lemon juice (2-3 small lemons)
Preheat oven to 375 degrees. Mix first three ingredients
together. Sprinkle with lemon juice. Cut butter into pieces and add to flour
mixture. Blend with fingers until crust resembles a coarse meal. Press evenly
into prepared 9 x 9 pan, lined with aluminum foil and sprayed with cooking
spray. Bake in oven for 10-15 minutes, until lightly browned.
Prepare filling
Finely chop white chocolate. Place chocolate in microwave
safe bowl. Add sweetened condensed milk and salt. Microwave chocolate in 30-45
second increments, mixing after each interval, until smooth, about 3 minutes.
Add zest and juice. Carefully blend in juice until incorporated. Pour fudge on
top of cooled crust. Smooth top. Refrigerate 2-3 hours until firm.
Hints & suggestions:
·
Use food processor to chop chocolate
·
Zest lemon before juicing it
·
Use Baker’s (grocery store $3 for 6 oz) or
Ghirardelli white chocolate (found at Sam’s Club 2.5 lbs for @$8) in 2012.
·
Set out at room temp for about 1 hour prior to
cutting. Crust might be tough, but it does soften up.
Cooked
Lemon Fudge with Shortbread Crust
Crust:
¾ cup flour1/3 cups sugar
2 Tbls. corn starch
1 Tbls lemon zest
1 Tbls. lemon juice (one small lemon)
6 Tbls. butter.
Preheat oven to 375 degrees. Mix first four ingredients
together. Sprinkle with lemon juice. Cut butter into pieces and add to flour
mixture. Blend with fingers until crust resembles a coarse meal. Press evenly
into prepared 9 x 9 pan, lined with aluminum foil and sprayed with cooking
spray. Bake in oven for 10-15 minutes, until lightly browned.
Fudge:
Zest from 4 lemons (1/2 cup zest and 2/3 cup juice)3 cups sugar
½ cup heavy cream
20 oz. white chocolate, chopped fine
Place first 3 ingredients into medium saucepan and heat
over medium heat. Stir until sugar is dissolved. Place candy thermometer into
pan. Add white chocolate and stir until melted. Heat fudge until it reaches 240
degrees F. (firm ball stage). Remove from heat and pour into heat resistant glass
bowl. Cool until temperature reaches 110-115 degrees, about 1 hour. Beat with
mixer for 5-10 minutes or until mixture firms. Pour over cooled crust spread
evenly. Chill in refrigerator 3-4 hours.
Hints &
suggestions:
·
I never could get it to firm up and gave up
about 10 minutes. Don't worry about it if it stays liquidy.
·
White chocolate isn’t really chocolate, it’s
cocoa butter and it doesn’t always play by the same rules
·
White chocolate tends to be a little ‘softer’
than regular chocolate, resulting in a creamier and stickier fudge.
Enjoy, Peeps!
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