Submitted by Ruth Stewart
Lemon meringue fudge
Ingredients
- 500g White chocolate
- 1 tin condensed milk
- 1/2 teaspoon lemon extract oil or lemon bakery emulsion,
- yellow gel or powder colouring,
- 1 cup meringue pieces
Instructions
- Combine first 4 ingredients in slow cooker on LOW
- Stir every 15 minutes for 1 hour.
- Stir through meringue pieces and place in lined tin.
- Decorate top with extra meringue pieces if desired.
- Refrigerate till set.
Tried this recipe?Scroll Down To Share What You Think
Can you use real lemon juice
It wouldn’t have the strength of flavour as the ones used
how long does it keep?
Storage info for fudge HERE
Made this recipe today – it’s cooling in the fridge so I haven’t tried it, but it certainly looks good!
Couldn’t get gel or powdered food colouring so used liquid food colouring – slipped with the liquid – oops! – but I’m sure it’ll be fine. Used 600g white chocolate to compensate for the extra liquid.
Added finely grated lemon rind to the top once it was in the tin.
Easy to make, cooked for 1 hour 15 minutes.
It’s going in the freezer for Christmas so hopefully it’ll freeze and thaw well
Love the addition of the lemon rind – yum 🙂