Ingredients
- ½ cup salted butter
- 1 (11.25 ounce) can sweetened condensed coconut milk
- 1 (3 ounce) package sugar-free lemon pudding mix
- 2 cups erythritol confectioners' sweetener (such as Swerve®)
- 1 teaspoon lemon extract
Why This Recipe Is So Loved
Chef Tips
- Stir constantly while cooking to prevent burning.
- Let the fudge cool completely before cutting to get clean squares.
Directions
Lin a small baking sheet with parchment paper or greasing it well with foil. In a heavy saucepan over medium heat, melt the butter and then add the sweetened condensed coconut milk along with the lemon pudding mix. Keep stirring everything continuously for about 10 minutes until the mixture thickens up nicely. Once it’s thickened, take the pan off the heat and stir in the sweetener and lemon extract until well combined. Pour the mixture onto your prepared baking sheet and spread it out evenly to about a quarter-inch thickness. Pop it in the fridge and let it chill for about an hour, or until it’s firm. When it’s set, use the parchment paper to lift the fudge out of the pan, then cut it into bite-sized squares. Keep them chilled until you’re ready to enjoy!
