Attempted Lemon Meringue Fudge, it tastes exactly like it too, I am amazed!!
Adapted the original recipe a bit to experiment! lemon meringue fudge recipe
🍋🍋🍋Lemon Meringue Fudge🍋🍋🍋
Ingredients for lemon meringue fudge recipe
500g cheap white chocolate (I used Tescos)
397g tin of Sweetened Condensed Milk (NOT Evaporated)
2 tbsp Lemon Extract
125g Icing Sugar
5 Meringue Nests crushed (homemade or bought)
Yellow Food gel/paste/colouring (optional)
Directions:
Line your tin with parchment paper, and sprinkle some crushed Meringue in the bottom. Set Aside.
Chuck the chocolate, condensed milk and 1 tbsp of Lemon extract into the slow cooker on high.
(Keep the lid OFF, you do not want condensation getting into your fudge!)
Stir every 15 minutes for 45 minutes, until everything has melted.
Once melted, add the food colouring (less is more), then sift in icing sugar, and stir that in well.
Stir every 15 minutes for 30 minutes, you should have a filmy crust form. Give a good stir, then add in the other tbsp of lemon extract, and stir again.
Add the crushed Meringue to your fudge, keeping some back for topping.
Quickly stir it through, then pour into your lined tin, sprinkle with the extra Meringue.
Leave to cool on counter for 30 minutes, before popping into the fridge for 2-4 hours (the longer the better your fudge will be)
First Note: I like to take it out at the 2 hour mark, as its easier to cut, then place it into a storage container and back in the fridge!
Note 2: You can also roll the cut cubes in some finely crushed meringue too if you like.
Note 3: I divided the lemon extract, due to reading that the flavour can sometimes dull if put in at the beginning of cooking.
So I decided to put one tbsp in at the start and one in at the end, and like to think it gave the perfect strength of flavour!
By Karen Stuart