Ingredients
Method
Prepare the Pan:
- Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal.
Heat the Sugar Mixture:
- In a large saucepan, whisk together the granulated sugar and heavy cream (or evaporated milk). Cook over medium-high heat, stirring constantly, until it reaches a rolling boil.
Boil to 234°F:
- Reduce the heat to medium-low and let the mixture boil. Attach a candy thermometer to monitor the temperature and cook until it reaches 234°F (soft-ball stage), about 5 minutes. Do not stir while boiling.
Mix in Remaining Ingredients:
- Remove the saucepan from the heat. Immediately stir in the white chocolate, butter, lemon zest, and vanilla extract using a rubber spatula. Continue stirring until smooth and fully combined. If desired, add a few drops of yellow food coloring for a vibrant appearance.
Set the Fudge:
- Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Let it cool at room temperature for about 2 hours or chill in the refrigerator for 1 hour until firm.
Slice and Serve:
- Once set, lift the fudge out of the pan using the parchment overhang. Cut into small squares and enjoy!
Notes
- Temperature Matters: Use a candy thermometer for accurate results to ensure the fudge sets properly.
- Customize the Color: Skip the food coloring if you prefer a natural look, or add just a drop for a subtle hue.
- Storage: Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
- Freezing: For longer storage, freeze the fudge in a single layer, then transfer to a freezer-safe bag for up to 3 months.