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Simple Lemon Fudge

Featured in Desserts.

This Simple Lemon Fudge ditches the usual chocolate chips and sweetened condensed milk. Instead, it uses cook-and-serve lemon pudding mix for its vibrant citrusy taste and perfectly smooth texture. It's a quick, five-ingredient candy that's as easy to prep as it is delicious to eat. With only about 10 active cooking minutes and some chilling time, you'll have a treat that's ideal for sharing, snacking, or satisfying your lemon cravings.
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Updated on Thu, 15 May 2025 15:51:50 GMT
Lemon squares on a dish with a fresh lemon slice. Pin it
Lemon squares on a dish with a fresh lemon slice. | tasteofmoms.com

The moment I whipped up this citrus fudge, my kitchen was swamped with zesty lemon scents that whisked me away to bright, warm days outside. Standing apart from common chocolate fudge, this zingy, tangy treat gives your taste buds a wake-up call with each smooth mouthful. What started as a pudding mix trial run has turned into my go-to sweet for spring parties and holiday treats. There's something special about mixing sweet and tart that makes folks stop chewing, their eyes growing wide at the unexpected but wonderful lemony kick. This simple creation has earned me tons of praise and folks asking how to make it – everyone's shocked to learn how easy it is to make something this uniquely tasty.

My next-door neighbor, who swears she doesn't care for fudge or lemony sweets, tried a bit just to be nice at our street party last summer. I noticed her face change from worry to amazement to joy. "This isn't anything like I thought it would be," she said, grabbing another piece. "It's like eating a bit of sunshine." That's exactly how I'd sum up this unusual but habit-forming treat – it's sunshine you can pass around.

Key Components and Smart Picking Advice

  • Lemon Cook and Serve Pudding Mix: This forms the core of our fudge and you can't swap it for instant pudding.
  • Granulated Sugar: Plain white sugar creates the perfect shade and feel.
  • Milk: Full-fat milk makes it extra rich, but canned evaporated milk works great too.
  • Butter: You can use salted or unsalted butter without worry.
    • Lemon Extract: This boosts the citrus punch.
A wooden table with a plate of lemon squares and a lemon wedge. Pin it
A wooden table with a plate of lemon squares and a lemon wedge. | tasteofmoms.com

What makes this recipe so great is how straightforward it is. I've tried adding white chocolate chunks and fancy decorations, but I always prefer this plain version – it lets that bright lemony taste stand out without anything getting in the way.

Step-by-Step Making Guide

Getting Ready:
Cover a 9×9 inch baking pan with wax paper or parchment.
Making the Base:
In a good solid saucepan, melt butter over medium heat. Mix in milk and lemon pudding mix, cooking until it gets thick.
Adding Sweetness:
While everything's still hot, pour in sugar and stir hard until it's all mixed in.
Boosting the Flavor:
Mix in lemon extract and some lemon zest if you want.
Setting it Up:
Pour the fudge into your lined pan and cool it for at least 3 hours.

Smart Ways to Slice and Share

After your fudge has fully hardened, cut it into 1-inch blocks. Dip your knife in hot water and dry it between cuts for the smoothest edges.

Try These Tasty Twists

  • For fancy flavor: Toss in 1/2 teaspoon of food-grade lavender.
  • For holiday cheer: Mix in 1/4 cup of tiny chopped dried cranberries.
  • For a smooth blend: Cut back on lemon extract and add vanilla for a creamy orange-like taste.

My husband's mom, who's been making old-school chocolate fudge for half a century, didn't think much of my lemon fudge idea at first. But after one bite, she wanted to know how I made it.

Perfect for Sharing

This sweet treat works great as a gift. I've put it in Christmas containers, Easter baskets, and mailed it to friends who tell me it shows up just as good as when it left my kitchen.

My biggest flop with this recipe happened during a Christmas baking spree. I grabbed instant pudding by mistake instead of cook and serve, ending up with a runny mess. I turned it into ice cream topping instead!

Wrapping Up

This Simple Lemon Fudge has brought so much happiness to my family and friends through the years. There's something magical about giving people a familiar sweet with an unexpected flavor twist – seeing their surprise turn into joy makes all the work worthwhile.

A stack of yellow lemon squares on a white paper. Pin it
A stack of yellow lemon squares on a white paper. | tasteofmoms.com

Frequently Asked Questions

→ Can I swap cook-and-serve pudding for instant mix?
Nope, instant pudding won't work here. The cook-and-serve variety is key for setting the fudge.
→ How do I boost the lemony flavor?
For extra tang, swap some milk with lemon juice or toss in a teaspoon or two of lemon zest.
→ Why isn't my fudge firm enough?
Most likely, the pudding wasn't cooked long enough. Be sure to cook the mix for at least one full minute to activate its thickening power.
→ Can I tweak this for other flavors?
Totally! Try butterscotch, vanilla, or pistachio pudding for different twists on this sweet treat.
→ What's the cleanest way to slice this fudge?
Use a sharp knife warmed with hot water, wiping between cuts. Let it sit at room temperature for 10 minutes before slicing.

Lemon Fudge Treat

Bright, creamy fudge packed with lemon flavor. Uses cook-and-serve pudding mix. Quick to make in just 10 minutes of hands-on time.

Prep Time
5 Minutes
Cook Time
5 Minutes
Total Time
10 Minutes
By: Ashley

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 64 Servings (64 fudge squares)

Dietary: Vegetarian, Gluten-Free

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

Step 01

Take a 9"x9" dish and line it with parchment paper or wax paper.

Step 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.

Step 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.

Step 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.

Step 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

  1. You need cook-and-serve pudding mix, not instant! This has only been tested with Jell-O brand.
  2. 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.
  3. Want a stronger lemon taste? Swap out some of the milk for lemon juice.

Tools You'll Need

  • Hand Mixer (KitchenAid is great)
  • Square Baking Dish (9"x9")
  • Lining Material (parchment works well)
  • Medium Saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (milk, butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 40
  • Total Fat: 2 g
  • Total Carbohydrate: 7 g
  • Protein: 0.1 g