Bright Lemon Fudge (Print Version)

# Ingredients:

01 - 540g (19oz) white chocolate, chopped into chunks.
02 - 1 can (395g/14oz) sweetened condensed milk.
03 - Yellow gel food coloring if you'd like (optional).
04 - 3-4 teaspoons lemon extract.
05 - Sprinkles to decorate if you want (optional).
06 - 1 tablespoon grated lemon peel (optional).

# Instructions:

01 - Cover the bottom and sides of an 8-inch square tin with baking paper.
02 - In a small pot, mix condensed milk, lemon extract, and food coloring (optional) together.
03 - On medium-low heat, stir the chocolate into the mixture until it's completely melted and creamy.
04 - Taste it, and add extra lemon extract if needed. Stir in zest if using.
05 - Pour it into the lined tin, toss on some sprinkles if you'd like, and tap the tin gently. Refrigerate at least 4 hours, or overnight.
06 - Slice it into squares once it's set and firm.

# Notes:

01 - Avoid chocolate chips, stick to chocolate bars.
02 - Without lemon zest, it'll keep for 2-3 weeks. With zest, use within 7 days.
03 - You could swap the extract for lemon jello powder.

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