Lemon Fudge – From the About.com recipe
2 ¼ cups granulated sugar
¾ cup evaporated milk (not condensed, sweetened milk)
9 ounces white chocolate, cut into small pieces
1 stick of cold butter (4 ounces), cut into small pieces
1 ½ tablespoons lemon extract
Zest of one lemon, finely minced
A few drops yellow food coloring (I used an all-natural, turmeric-based tincture)
Have ready an 8-inch square non-stick cake pan. Coat pan with vegetable spray if not using a non-stick pan.
In a large saucepan over medium heat, cook the sugar with the evaporated milk, stirring constantly with a wooden spoon until it reaches a boil. Turn down heat slightly, but continue to stir for 6 minutes during a gentler boil. If the mixture begins to brown and stick to bottom of saucepan, turn heat down again, but continue to maintain a boil. Turn off the heat after 6 minutes, then quickly add remaining ingredients, beating constantly until the butter and white chocolate are fully melted, and the mixture becomes well blended, thick and smooth. Immediately pour into cake pan, smoothing the mixture to evenly fill the pan. Take caution when touching the pan; it will quickly become hot. Set aside for 2 hours or until pan and contents are comfortable to the touch. Place pan in freezer for 10 minutes to shrink the fudge from sides of pan for easy removal to a cutting board. Carefully cut fudge into squares with a very sharp knife. Serves 6–8. --
This post is being submitted to Fudge Swap, hosted by Joelen of Joelen's Culinary Adventures.
In addition, by gracious allowance for tardiness, I am submitting to Helen of Tartelette, hosting
Sugar High Friday #43 - Citrus! for Jennifer of The Domestic Goddess, creator of the monthly SHF events.
Been There, Done That ~
Lemon Curd Cheesecake
White Chocolate Mousse
Anise Turkish Delight
Other People's Eats ~
Sharing Other Bytes - Two of my photos have received some professional recognition. Hope you enjoy them, too:
article on the S. Pellegrino - Acqua Panna website.