Creamy Lemon Fudge

By Cindy_Wicker

Ingredients

• 1-1/2 teaspoons plus 1/2 cup butter, divided
• 1 package (4.3 ounces) cook-and-serve lemon pudding mix
• 1/2 cup cold 2% milk
• 3-3/4 cups confectioners' sugar
• 1 teaspoon lemon extract

Preparation

Step 1

Directions
Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
In a large heavy saucepan, combine the pudding mix, milk and remaining butter. Cook and stir over medium heat until thickened. Remove from the heat. Beat in confectioners' sugar and extract. Pour into prepared pan; refrigerate until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 1-1/2 pounds.

Nutrition Facts: 2 pieces equals 78 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 41 mg sodium, 14 g carbohydrate, 0 fiber, trace protein.