{"id":5682,"date":"2017-01-30T08:00:22","date_gmt":"2017-01-30T08:00:22","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=5682"},"modified":"2024-11-20T16:59:13","modified_gmt":"2024-11-20T16:59:13","slug":"lemon-meringue-fudge","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2017\/01\/30\/lemon-meringue-fudge\/","title":{"rendered":"Lemon Meringue Fudge!"},"content":{"rendered":"

Easy condensed milk lemon fudge with crunchy & sweet meringue pieces, the BEST lemon meringue fudge!<\/h2>\n

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I love all things lemon… My lemon celebration cake<\/a> is one of my favourite cakes on my website. However, after the success of my no-bake lemon meringue cheesecake<\/a> and my lemon meringue cupcakes<\/a> <\/strong>I knew another lemon meringue recipe would go down well! Honestly, so yummy.<\/p>\n

Lemon meringue to me is such an iconic and classic flavour that is famous all over the world, and it’s even more fun to try and bake with it in other ways compared to the classic lemon meringue pie. I wanted to create a recipe that is sweet, lemony, and utterly scrumptious so here is the lemon meringue fudge.<\/p>\n

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Condensed milk fudge <\/h3>\n

So, condensed milk fudge is SO GOOD. Condensed milk fudge is classically just two ingredients. You mix a tin of condensed milk with either dark chocolate, milk chocolate or white chocolate. The ratios vary slightly amongst the chocolates, but it technically is only those two recipes. <\/p>\n

So if you wanted to make a dark chocolate fudge, you would use one tin of condensed milk with 400g of dark chocolate. A milk chocolate fudge would typically be one tin of condensed milk mixed with 500g of milk chocolate, and then for white chocolate fudge it’s one tin of condensed milk for 600g of white chocolate. Mostly, you’ll find my recipes stick to this across my blog, including this recipe. <\/p>\n

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Classic fudge<\/h3>\n

On the other hand, compared to a condensed milk fudge like this, you have a classic fudge recipe. My oreo fudge<\/a> recipe is a classic style of fudge in which you need to use more ingredients and also use a sugar thermometer to guarantee a set.<\/p>\n

You mix sugar, cream, and syrup together and you have to boil them to ‘soft boil’ temperature which is 116\u00bac, and if you have a sugar thermometer this is easy, but without it is quite hard to get it right. Therefore, even though I love a classic fudge recipe and love the process, a lot of fudge recipes on my blog are easier and use condensed milk. I always want my recipes to be accessible for people, and the condensed milk method is much easier.  <\/p>\n

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Lemon meringue fudge <\/h3>\n

I adore the lemon\/white chocolate combination, it is bloomin’ delicious. I realise it can sound like a bit of an odd combination, but out of dark, milk, and white… Lemon goes much better with white. I just think the sharpness and zesty flavour of lemon goes so well with the sweetness of white chocolate. <\/p>\n

My lemon curd muffins<\/a> are a recent recipe but they are glorious. I cut through the sharpness of these with white chocolate chips and they were wonderful. The same goes for my lemon meringue blondies<\/a> – white chocolate chips work SO WELL.<\/p>\n

For this recipe, I found it best to stick to my white chocolate and condensed milk ratio as mentioned above, and then flavour it with some lemon extract. Lemon extract is much easier to use compared to actual lemons with zest or juice as the extract won’t cause a problem with the fudge setting.<\/p>\n

I decided to make the fudge itself a bit more yellow by using some yellow food colouring<\/a> as I really wanted to show the lemon flavour by just looking at it, but using a food colouring is entirely optional of course. I would recommend a good quality food colouring<\/a> however as supermarket colours may cause your fudge to split.  <\/p>\n

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Meringues<\/h3>\n

So when it comes to the meringues for the fudge, you can do a few things. You can make your own meringue kisses<\/a> if you want, and then crush these into the fudge, or you can use a shop bought meringue of sorts.<\/p>\n

Typically it’s quite hard to put a weight on the meringue you should use, but generally all supermarket nests are a similar size, so I usually suggest adding 6-8 nests. You can of course add much less, or more… this recipe is adaptable to what you like with the meringue.  <\/p>\n

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Tips & Tricks <\/h3>\n