Lemon Meringue Fudge
When summer hits there is nothing better than anything lemon. I love fudge and I love lemons and I love meringue so making lemon meringue fudge is totally something incredible. You can either go with the base recipe and use golden syrup or if you like it a little lighter you can use liquid glucose instead. If you have access to essential oils that are safe for consumption you could use it instead of lemon extract. Make this super easy Thermomix recipe at home and serve it to your family quickly before you eat it all up while making it.
If you want to make your own meringue nests, you can use this recipe.
- 200 g white chocolate in small chunks
- 395 g condensed milk
- 125 g unsalted butter in small pieces
- 160 g brown sugar or raw sugar
- 125 g golden syrup or 50g liquid glucose
- 1/2 tsp lemon extract or a few drops lemon essential oil
- Few drops yellow gel food colouring optional
- 50 g meringue nests broken into small chunks
Place the white chocolate in the mixing bowl. Blitz 5 Sec. / Speed 8. Pour into a separate bowl until later.
Add the condensed milk, butter, brown sugar, golden syrup (or liquid glucose), lemon extract and yellow food colouring to the mixing bowl. Cook 20 Min. / Varoma / Speed 3 / no measuring cup. Meanwhile, line a 15–20cm square tin with cling film.
Add the chopped white chocolate to the mixing bowl and mix 20 Sec. / Speed 4.
Pour into the prepared tin, sprinkle with the broken up meringue and leave to set for at least 4 hours. Alternatively, you can refrigerate for 2 hours instead. Once set, remove from the tin and place on a chopping board. If the fudge does not come out easily, leave it to come to room temperature for a few minutes first. Chop up into bite-sized chunks. You can keep the fudge in a jar for up to 1 month.
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