Saturday, December 15, 2012

White Fudge with Lemon and Pecans

Extended Shelf Life for: Lemons
Being back in the land of Holiday snacking and gaining a few pounds in time for New Years Resolutions had me feeling a strong desire and deep urge to try my hand at some holiday candy-making. I've never done much in terms of fudge and I actually tried a few different recipes this Christmas, but high-altitude laughed in my face and my chocolate fudge was re-created into fudgy, no-bake cookies (which are always a win, so I laughed back, even harder, in the face of high altitude).

However, in the process of making candy at high altitude, I discovered this recipe for Easy White Fudge in one of my all-time favorite cookbooks: Better Homes and Gardens New Cookbook. Because we'd had an abundance of lemons at our door (aka, from the dumpster) in October, I'd learned a few tricks in regards to preserving lemons, and had a jar full of zest begging to be included with this fudge experiment, so I tweaked and altered, and what do you know? I came up with a fantastic, easy-to-make-regardless-of-altitude: White Lemon Fudge.


Line a square baking dish with foil, butter or grease, set aside.

In a 2 quart saucepan cook and stir 3 cups White Chocolate Chips and 1 14oz. can of Sweetened Condensed Milk over low heat. When chocolate has melted, remove saucepan from heat and stir in 1/2 cup chopped Pecans, 2 tsp. Lemon Zest and 1 tsp. Vanilla. Cover and chill 2 hours.

Carefully remove foil from square pan, cut fudge into squares, store tightly covered for 1 week...if they'll last that long!

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