Ingredients with Measurements:
- 1 can sweetened condensed milk (14 oz)
- 2 cups white chocolate chips
- 1/2 cup Lemon & Paeroa soda
- 1/4 cup unsalted butter
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- 2 cups powdered sugar
Special equipment needed:
- 8x8 inch baking dish
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper and set aside.
2. In a medium saucepan, combine the sweetened condensed milk, white chocolate chips, Lemon & Paeroa soda, unsalted butter, lemon juice, lemon zest, and salt.
3. Heat the mixture over medium heat, stirring constantly until the chocolate chips are melted and the mixture is smooth.
4. Attach a candy thermometer to the side of the saucepan and continue to cook the mixture, stirring constantly, until it reaches 234°F (soft ball stage).
5. Remove the saucepan from the heat and stir in the powdered sugar until the mixture is smooth and well combined.
6. Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
7. Let the fudge cool at room temperature for 2-3 hours or until it is firm.
8. Once the fudge is firm, remove it from the baking dish using the parchment paper and cut it into small squares.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Candy thermometer: 234°F (soft ball stage)
Serving size:
- Makes approximately 24 small squares
Nutritional information:
- Calories: 160 per square
- Fat: 7g
- Carbohydrates: 23g
- Protein: 2g
Substitutions for ingredients:
- Lemon & Paeroa soda can be substituted with lemon-lime soda or lemonade.
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Lemon juice and zest can be substituted with lime juice and zest.
Variations:
- Add chopped nuts, such as almonds or pecans, to the fudge mixture before pouring it into the baking dish.
- Swirl in raspberry jam or strawberry jam to create a fruity variation.
- Add a few drops of yellow food coloring to enhance the lemon color.
Tips and tricks:
- Use a candy thermometer to ensure the fudge reaches the correct temperature.
- Stir the fudge mixture constantly to prevent it from burning or sticking to the bottom of the saucepan.
- Let the fudge cool completely before cutting it into squares to prevent it from crumbling.
Storage instructions:
- Store the fudge in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To soften the fudge, microwave it for a few seconds or let it sit at room temperature for a few minutes.
Presentation ideas:
- Place the fudge squares on a platter and sprinkle with powdered sugar or lemon zest.
- Serve the fudge with a dollop of whipped cream and a slice of lemon.
Garnishes:
- Powdered sugar
- Lemon zest
- Whipped cream
Pairings:
- Serve the fudge with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit, such as strawberries or raspberries.
Troubleshooting advice:
- If the fudge is too soft, it may not have reached the correct temperature. Reheat the mixture and cook it for a few more minutes until it reaches 234°F.
- If the fudge is too hard, it may have been cooked for too long. Try cooking it for a shorter amount of time or using a lower heat.
Food safety advice:
- Use a clean candy thermometer to prevent contamination.
- Store the fudge in an airtight container to prevent it from drying out or absorbing odors from other foods.
Food history:
- Lemon & Paeroa is a New Zealand soft drink that was first produced in 1907. It is made from lemon juice and carbonated mineral water.
Flavor profiles:
- Sweet, tangy, and creamy.
Serving suggestions:
- Serve the fudge as a dessert or snack.
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Region: New Zealand