Lemon Fudge Treat (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 1/2 cups powdered sugar
02 -
1/2 cup butter
03 -
1 Tablespoon milk (add as needed)
04 -
1/2 cup milk
05 -
2 (2.9 ounce) packs lemon cook-and-serve pudding and pie filling (dry mix only)
# Instructions:
01 -
Take a 9"x9" dish and line it with parchment paper or wax paper.
02 -
Put the butter in a saucepan and melt it on medium or medium-high heat. Keep an eye on it and stir a bit so it doesn’t scorch—just melt it.
03 -
While the butter’s in the pan, pour in the milk and dry pudding mix (use only the powder). Stir steadily and cook for about 1 minute. Don’t skip this part! If you don’t cook it long enough, it’ll turn out like sauce instead of fudge. You’ll know it’s ready when it becomes sticky, firm, and peels away from the pan’s sides. Take it off the heat as soon as the minute’s up.
04 -
Mix in powdered sugar. It’ll get thick and tougher to stir—don’t worry, that’s normal. Use some muscle or grab an electric mixer to get everything fully blended. If it’s too firm to work with, add in a tablespoon of milk at a time until it loosens up just enough.
05 -
Spread the fudge mixture into your prepped pan. Sprinkle a little powdered sugar on top if you’d like. Let it chill in the fridge for a few hours. Once it’s firm, cut it into 1-inch squares.
# Notes:
01 -
You need cook-and-serve pudding mix, not instant! This has only been tested with Jell-O brand.
02 -
Store the fudge for up to 2 weeks in a sealed container at room temperature or up to 3 weeks in the fridge. Just know chilling it might make it a bit drier.
03 -
Want a stronger lemon taste? Swap out some of the milk for lemon juice.