A lemony treat that's easy to make! Store in the refrigerator.
Ingredients
- salted butter: 0.5 cup
- sweetened condensed coconut milk: 1 can (11.25 ounce can)
- sugar-free lemon pudding mix: 1 pack (3 ounce pack)
- erythritol confectioners' sweetener (such as Swerve®): 2 cups
- lemon extract: 1 tsp
Metric Conversion
Stages of cooking
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Line a small rimmed baking sheet with parchment paper or greased aluminum foil.
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Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat.
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Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness.
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Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.
