Chris' Lemon Fudge

First, Chris basically follows the recipe for Remarkable Fudge in the Better Homes & Gardens Cookbook which is:

4 c sugar
2 5-oz cans (1 1/3 c total) evaporated milk
[modification: he believes that powdered milk made as directed makes the recipe more creamy]
1 c margarine or butter
1 12-oz pkg (2 c) semisweet chocolate pieces
[modification: bakers chocolate has more butterfat because it isn't intended to keep it's shape - also makes the fudge more creamy]
1 7-oz jar marshmallow creme
1 tsp vanilla

Line a 13x9x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside. Butter sides of a heavy 3-qt saucepan. In it, combine sugar, milk, and butter. Cook and stir over medium-high heat to boiling. Stir and cook to 236 degrees (soft-ball stage; about 12 min).

Remove from heat, add chocolate pieces, marshmallow creme and vanilla (add nuts here if you prefer); stir until the chocolate melts. Pour into pan.


For the lemon fudge, he used white baking chocolate, and 4 tsp of pure lemon extract. Then he layered ground unsweetened chocolate (he suggests 8 oz) on the bottom of the pan as a base for the lemon fudge. The unsweetened chocolate melts itself when the hot fudge is poured over the top. His first recipe he did not line the pan, and the unsweetened chocolate adhered to the pan and he had to heat the bottom to get it out in one piece. By lining the pan with foil, it stays together better - but not absolutely perfect.

From: Chris and Dani DuBois