Lemon Fudge Sweet Bark

Bright lemon fudge is my go to treat when I want something sweet and easy with a burst of tangy flavor. Whenever friends stop by on short notice or I need a cheerful pick me up this is the recipe I trust. It brings sunshine to the table no matter the season and only takes minutes of effort.

The first time I made this lemon fudge was for a last minute bake sale. I was shocked at how quickly the whole tray vanished. It has become a tradition in my family and even my citrus skeptical husband asks for it every spring.

Ingredients

• White bark: provides the rich creamy base. Look for a good quality melting chocolate with no waxy aftertaste. If you cannot find white bark white chocolate chips can work in a pinch.
• Sweetened condensed milk: delivers silkiness and holds the fudge together. Use full fat for the creamiest results and avoid evaporated milk which will not set.
• Lemon pudding mix: brings in that bright citrus tang. I use instant lemon pudding for maximum zing and consistency. Choose a fresh box so you get the purest taste.

Step by Step Instructions

Prepare the Pan:

Line an eight by eight inch pan with parchment or foil leaving overhang for easy lift out. This prevents sticking and makes it simple to slice the finished fudge.

Melt the White Bark:

Chop the bark into even pieces. Place them in a microwave safe bowl. Heat in thirty second bursts stirring very well between each so it melts smoothly without scorching.

Mix in the Flavor:

Pour in the sweetened condensed milk and dry lemon pudding mix. Stir continuously and patiently until everything blends into a thick glossy batter. The pudding powder will loosen up as you stir so mix until there are no dry spots.

Pour and Level:

Scrape the mixture into your lined pan. Gently shake or tap the pan on the counter to level the surface and remove bubbles. This step gives your fudge a perfectly smooth top.

Chill Until Set:

Place the pan in the fridge for at least two hours to firm up completely. The fudge should feel solid to the touch and pull away easily from the liner.

Cut and Serve:

Use the liner to lift the whole block onto a cutting board. Slice with a sharp knife wiping between cuts for clean edges. Arrange on a plate and watch them disappear.

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The lemon pudding makes this fudge unforgettable. Even as a kid I loved lemon desserts and this recipe gives me all those nostalgic feelings. Watching my little ones sneak extra squares when they think I am not looking brings so much joy to my kitchen.

Storage Tips

Once cut store your lemon fudge in an airtight container in the refrigerator. It stays fresh and smooth for up to seven days. If you make a double batch you can freeze extra pieces for up to two months. Just thaw a few minutes before serving for the best texture.

Ingredient Substitutions

If you do not have lemon pudding mix try vanilla pudding and add a teaspoon of fresh lemon zest for brightness. White chocolate chips can replace the white bark though melting might require patience and gentle stirring to avoid seizing.

Serving Suggestions

This fudge is perfect on dessert platters for baby showers graduation parties or potlucks. I love wrapping a few pieces in parchment and tying them with twine for cheerful edible gifts. For an elegant touch serve with fresh raspberries or candied lemon peel.

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Cultural Context

Lemon desserts have a long history of bringing cheer to tables especially after a heavy meal. In my family anything with lemon signals the arrival of spring and warmer days. This fudge feels both nostalgic and refreshingly modern so it bridges generations.

Recipe FAQs

→ What type of white bark is best?

White bark or white chocolate coating works best, as it melts smoothly and is easy to combine with other ingredients.

→ Can I use fresh lemon juice instead of pudding mix?

Lemon pudding mix is recommended for thickening and flavor, but a small amount of zest adds freshness if desired.

→ How can I ensure smooth fudge texture?

Stir the mixture thoroughly until fully combined and ensure your white bark is completely melted before mixing in other ingredients.

→ Can this be made ahead of time?

Yes, the fudge stores well in the refrigerator for up to a week, making it a convenient make-ahead treat.

→ How should I store the lemon fudge?

Store the finished fudge in an airtight container in the refrigerator to maintain its texture and flavor.

→ What size pan works best?

An 8x8-inch pan produces ideal thickness and makes portioning easier after chilling and slicing.