Condensed Milk & Lemon Meringue Fudge
This decadent fudge combines the creamy sweetness of condensed milk with the tangy zest of lemon curd and the airy lightness of marshmallows, all finished with a crunchy biscuit topping. A perfect treat for any occasion!
Ingredients
- * 1 can 14 oz sweetened condensed milk
- * 1 ½ cups white chocolate chips
- * 1 cup lemon curd store-bought or homemade
- * 1 teaspoon vanilla extract
- * 1 7-ounce package miniature marshmallows
- * ½ cup crushed digestive biscuits or graham crackers
- * Non-stick cooking spray
- * Parchment paper or silicone baking mat
Instructions
- Lightly grease an 8x8 inch baking dish with non-stick cooking spray and line it with parchment paper, leaving an overhang on two sides to lift the fudge out later.
- In a microwave-safe bowl, combine the white chocolate chips and marshmallows. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Be careful not to overheat.
- Remove from microwave and stir in the condensed milk, lemon curd, and vanilla extract until the mixture is completely smooth and well combined.
- Pour the fudge mixture into the prepared baking dish and spread evenly.
- Sprinkle the crushed digestive biscuits evenly over the top of the fudge.
- Refrigerate for at least 2 hours, or until the fudge is completely set and firm.
- Once set, lift the fudge out of the dish using the parchment paper overhang. Cut into squares and serve.
Notes
For a more intense lemon flavor, add the zest of one lemon to the fudge mixture. You can also substitute milk chocolate chips for the white chocolate chips, or use a combination of both. If you don’t have digestive biscuits, graham crackers or even crushed shortbread cookies work well as a substitute. Allow the fudge to sit at room temperature for a few minutes before slicing for easier cutting.