Lemon Fudge (Print Version)

# Ingredients:

01 - 14oz (395g) of sweetened condensed milk in a can.
02 - A tablespoon of lemon zest (optional).
03 - 19oz (540g) of white chocolate, chop it up roughly.
04 - 3 to 4 teaspoons of lemon extract.
05 - Sprinkles for topping (if you want).
06 - Yellow gel food dye (optional).

# Instructions:

01 - Grab an 8-inch square pan and line it with some baking parchment.
02 - In a saucepan, stir the condensed milk, lemon extract, and food dye (if you want to use it).
03 - Toss in the white chocolate and keep stirring over low to medium heat until it all melts together smoothly.
04 - If you're using lemon zest, stir it in now. Taste it and add more extract if you'd like a stronger flavor.
05 - Pour everything into the pan. Add sprinkles if you’d like, tap the pan so it settles. Chill for 4 hours or just leave it overnight.
06 - When it’s nice and firm, slice it into squares.

# Notes:

01 - Use blocks of chocolate, not chips.
02 - Lasts 2-3 weeks without zest, but only 1 week with it.
03 - You can swap lemon extract with jello crystals.

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