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Chocolate-Lemon Truffle Fudge

1 1/3 cups sugar

1 (7-oz.) jar marshmallow creme

2/3 cup evaporated milk

1/4 cup butter

1/4 teaspoon salt

12 oz. semisweet chocolate, chopped

6 oz. milk chocolate, chopped

1/4 teaspoon lemon oil*


Line 8-inch square baking pan with foil, folding excess foil over sides of pan to use as handles.

Combine sugar, marshmallow creme, milk, butter and salt in large saucepan; heat over medium heat until marshmallow creme is melted, stirring occasionally.  Increase heat to medium-high.  Bring to a fast boil; boil 5 minutes or until temperature reaches 212˚F., stirring constantly.  Remove from heat. 

Stir in semisweet and milk chocolate until melted.  Stir in lemon oil.  Pour into pan.  Refrigerate overnight or until firm.  Cut into squares.


*Not extract - you must use lemon oil.  

If unable to find you can substitute 1/4 cup lemon juice, 1 tablespoon grated lemon peel and 1 teaspoon lemon extract.