Creamy Lemony Lemon Fudge

Wow! It's already... nah, it's only Monday. Right, who knows what's wrong with me, but I'm terribly moody this week. I don't even feel like eating or sleeping. Now I wonder if I'm going to be depressed soon. But since something like that might be happening, I made some really bright and happy candy to cheer everyone up.

Lemon fudge.

Actually, I have no idea what fudge is. What do you mean you don't know what fudge is?! You mean to say you've never had fudge?! Not even chocolate fudge? Nope. Not once. Clearly something was lacking in my childhood. I have the ever so delicious hotcakes from MacDonald's every now and then (more like every Sunday), but I've never had fudge.

And just like how I can never start with the basic, I didn't make chocolate fudge. I think I've had a little too much chocolate recently. So lemon is refreshing, isn't it?

Alright, I'll admit, I still made something ridiculously chocolatey on the same day I made these, but that's for tomorrow, or wednesday. We'll see how I feel, kay? But it'll definitely come up, because you're really going to love it.

Why? This creamy, smooth lemon fudge is already so refreshing and fragrant. Combining it with the rich, amazing cookie recipe I have for you... well, let's just say you're going to love me.

So why don't you start making the candy? Don't wanna be ill prepared for the next recipe, right? This candy is really super creamy yet refreshing and it's so easy to make. Unlike other fudge, you don't have to whisk it for really long after boiling the sugar syrup. But you do have to make sure the temperature of the sugar is right.

And be really careful not to get burnt like I did!

Adapted from Chocolate Moosey
Ingredients:
240g white chocolate
120g unsalted butter, cut into cubes
3 tbsp lemon extract/essence
zest from 1 lemon

1 3/4 cup sugar
3/4 cup evaporated milk

Method:
1. Line a 8x8 inch baking dish with baking or parchment paper. Combine white chocolate, unsalted butter, lemon extract and zest in a large bowl. Set aside, but nearby.

2. Combine sugar and evaporated milk in a large sauce pan. Bring to a boil, stirring constantly. Then continue  cooking until it reaches 113 degrees Celsius, stirring frequently. Be careful not to let it boil over or splatter onto you.

3. Once it reaches 113 degrees Celsius, whisk it into the bowl of other ingredients. Keep whisking till it's completely smooth.

4. Pour/scrap into the prepared dish and smooth it out with a spatula. Let cool at room temperature for about 2 hours, or until it's firm.

5. Remove from pan and cut into squares with a knife. Spatula won't work here; I tried.