Creamy Lemon Fudge: A Sweet and Tangy Treat

Introduction

If you’re a fan of rich, creamy fudge but want something lighter, brighter, and a little tangy, this Creamy Lemon Fudge will become your new favorite dessert. Combining the smooth sweetness of white chocolate with the refreshing citrus kick of lemon pudding mix, this recipe strikes the perfect balance between indulgent and refreshing. It’s a versatile treat that works just as well for a casual afternoon snack as it does for a special occasion spread.

Unlike traditional fudge that requires precise cooking of sugar and butter, this version uses simple pantry staples and comes together quickly without the stress of candy thermometers. Whether you’re a beginner or a seasoned home baker, you’ll love how easy it is to make.

My recipe story

The first time I made this fudge was during a spring gathering with family. I wanted something cheerful, sweet, and different from the usual chocolate desserts. Inspired by my grandmother’s love of citrus-based sweets, I experimented with adding lemon pudding mix to a classic fudge base. The result was magical—smooth, creamy squares of fudge that tasted like sunshine. My family devoured it within hours, and ever since, this recipe has become a staple for Easter, Mother’s Day, and summer get-togethers.

It’s also one of my favorite homemade gifts. Packaged in little boxes or bags with a bow, these lemon fudge squares make thoughtful treats for birthdays, holidays, or even as a simple “thank you” gesture. Friends and coworkers always ask for the recipe, and I’m happy to share this joyful creation.

Ingredient breakdown

The beauty of Creamy Lemon Fudge is its simplicity. With only a handful of ingredients, you get maximum flavor without complicated steps. Let’s take a closer look at what makes this recipe work so well:

White bark (white almond bark or white chocolate) – This forms the base of the fudge, giving it a creamy, smooth texture and sweet flavor. White almond bark is easy to melt and creates a stable fudge, but you can also use high-quality white chocolate if you want a richer taste. Just make sure it melts evenly.

Sweetened condensed milk – The hero of no-fail fudge recipes! It binds everything together, adds sweetness, and ensures the fudge stays soft and chewy. Its rich consistency also eliminates the need for additional sugar or butter.

Lemon pudding mix – This is the star ingredient that adds tang, color, and flavor. Both instant and cook-and-serve pudding mixes work, though instant is faster and easier. The lemon flavor is vibrant and pairs beautifully with the creamy sweetness of white chocolate.

Equipment you’ll need

• Microwave-safe bowl or double boiler for melting
• Mixing spoon or silicone spatula
• 8×8-inch or 9×9-inch baking pan
• Parchment paper or nonstick spray
• Sharp knife for cutting squares

Step-by-step directions

Step 1: Prepare your pan. Line your baking pan with parchment paper, letting the edges hang over slightly so you can lift the fudge out easily later. If you don’t have parchment, lightly grease the pan with butter or nonstick spray.

Step 2: Melt the white bark. Place the white almond bark (or white chocolate) in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until smooth and melted. If using a double boiler, stir gently over simmering water until fully melted.

Step 3: Add condensed milk. Pour the sweetened condensed milk into the melted chocolate and stir until fully combined. The mixture will thicken slightly and become glossy.

Step 4: Mix in lemon pudding. Sprinkle in the lemon pudding mix and stir until no lumps remain. The fudge will take on a pale yellow color and a creamy consistency.

Step 5: Spread into pan. Pour the mixture into your prepared pan, spreading evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles.

Step 6: Chill and set. Refrigerate for at least 2–3 hours, or until firm. For best results, let it set overnight. Once set, lift the fudge out using the parchment and cut into squares.

Variations & substitutions

You can easily tailor this recipe to your tastes. Here are some fun variations:

• Add lemon zest for extra citrus punch.
• Top with crushed vanilla cookies for a lemon pie vibe.
• Mix in sprinkles for a cheerful party look.
• Swap lemon pudding for lime or orange pudding for different citrus flavors.
• Drizzle melted dark chocolate over the top for a tangy-sweet contrast.

Storage, freezing & make-ahead

Store Creamy Lemon Fudge in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. For longer storage, freeze fudge squares in a single layer, then transfer to a freezer bag or container. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before serving. This makes it an excellent make-ahead dessert for busy holidays or parties.

Serving ideas & pairings

Creamy Lemon Fudge is versatile enough to enjoy on its own, but it also pairs beautifully with other treats:

• Serve with fresh berries for a light, fruity contrast.
• Pair with hot tea, lemonade, or iced coffee for a sweet afternoon break.
• Arrange on a dessert tray with chocolate truffles and shortbread cookies.
• Use as a topping for ice cream sundaes for extra indulgence.

FAQ

Can I use sugar-free pudding mix? Yes, sugar-free pudding mix works, but it may slightly change the sweetness and texture.

Do I need to cook the pudding first? No, just add the dry mix directly into the fudge base.

What’s the best way to melt white chocolate? Use a microwave in short bursts or a double boiler for gentle, even melting.

Can I double the recipe? Absolutely! Just use a larger pan, like a 9×13-inch, for a thicker batch.

My fudge is grainy—what went wrong? Overheating chocolate can cause graininess. Melt it slowly and stir often for best results.

Final thoughts

This Creamy Lemon Fudge is proof that a simple recipe can deliver big flavor. With its smooth texture, cheerful lemon taste, and easy preparation, it’s a dessert you’ll want to make again and again. Whether you’re serving it at a party, giving it as a gift, or just treating yourself, this fudge guarantees smiles all around. Sweet, tangy, and refreshing—it’s sunshine in every bite.

Creamy Lemon Fudge: A Sweet and Tangy Treat

---

• Author: Sarah White
• Total Time: 2 hours 20 minutes (including chilling)
• Yield: About 36 squares 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This creamy lemon fudge combines white chocolate, condensed milk, and lemon pudding for a smooth, tangy dessert. Perfect for gifting or parties.

---

Ingredients

Scale 1x2x3x

• 24 oz white bark (white almond bark or white chocolate)
• 14 oz sweetened condensed milk
• 1 package lemon pudding mix (instant or cook-and-serve)

---

Instructions

1. Line an 8×8-inch baking pan with parchment paper or lightly grease it. 
2. Melt the white bark in a microwave-safe bowl in 30-second intervals, stirring until smooth. 
3. Stir in the sweetened condensed milk until fully combined. 
4. Add the dry lemon pudding mix and mix until smooth and evenly blended. 
5. Pour the mixture into the prepared pan, spreading evenly. 
6. Refrigerate for at least 2–3 hours or until firm, then cut into squares and serve.

Notes

For a stronger lemon flavor, add lemon zest before chilling. Store fudge in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-bake
• Cuisine: American