I was craving for something sweet and tangy earlier so I browsed the internet looking for some easy candy recipes. I found this candy recipe from www.thespruceeats.com and it looked really easy to make and delicious! Good thing I have these new Christmas Silicone Molds — this would make great treats for the kids and adults this Christmas!
My First Attempt at this Candy Recipe
When I first tried this recipe, it wasn’t the quality I expected. The mixture was too runny and didn’t set very well. I decided to tweak it a bit by reducing the marshmallow cream and increasing the chocolate. It was an experiment but I finally achieved the perfect results!
It is important that the lemon fudge candy would come out perfect. The funny emojis on the silicone molds looked so cute that it would be a shame if the kids wouldn’t see them. I crossed my fingers hoping that the molds would do justice to this delicious recipe. An alternative was to wrap them in colored paper but these silicone molds were more fun! I have 3 other molds ready for more designs. Later, I’m gonna use the Christmas molds.
Alas! After 4 hours, the lemon fudge candy recipe was ready! I took them out of the fridge, excited to see how they would come out. Just in time, my son entered the kitchen and asked what I made. I knew he was ready to sample it, too! So… I carefully popped them out of the molds and they were perfect! We tested them and they were sweet, tangy, and smooth in texture! Another perfect recipe — mission accomplished!
Why don’t you try this recipe and leave us a comment below on how it went? Don’ forget to share this with your friends, too! Enjoy!
Try this simple Milk Gummy Candy recipe that’s perfect for kids and adults, too!
Lemon Fudge Candy
- 1/2 cup unsalted butter cubed
- 2 cups sugar
- 3/4 cup sour cream full fat
- 1/2 tsp salt
- 3 cups white chocolate chips (or chopped white chocolate)
- 4 oz marshmallow cream
- 3/4 tsp teaspoon lemon oil or 1 1/2 tsp lemon extract
- 1 lemon zest
- 1/4 tsp citric acid
- 4 drops yellow food coloring add more or less as needed
- Wash and dry the Silicone Chocolate and Candy Molds.
- Get a 4-quart saucepan. Over low heat, melt the cubed butter, stirring occasionally until it is nearly melted. Add the sugar, sour cream, and salt. Raise the heat to medium and stir until the sugar melts.
- Continue to stir the mixture until it boils. Get a candy thermometer and cook until it reaches 235 degrees F (113 degrees C), while stirring continuously.
- When the temperature reaches 235 degrees F (113 degrees C), remove from heat and add the marshmallow cream and white chocolate chips. Stir until well melted. You may return to the heat for a few seconds to help melt it.
- When the fudge mixture is melted, add the lemon oil or extract, lemon zest, citric acid, and a few drops of food coloring if preferred. Stir until well combined. Taste and add more citric acid or food coloring as desired.
- Once you reach the desired color and taste, pour the mixture into the Silicone Chocolate and Candy Molds. Let it set at room temperature for 3 to 4 hours, or let it cool in the fridge for about an hour or two.
- When they are hardened, pop them out of the molds, wrap them in colored candy paper or store in airtight containers.