Delicious Lemon Myrtle Fudge Recipe

Lemon Myrtle Fudge

I love Lemon Myrtle especially lemon myrtle fudge! Lemon Myrtle’s botanical name is Backhousia citriodora as it was named after the English botanist, James Backhouse. And it”s native to Queensland and Northern NSW.

It was originally called Lemon Scented Myrtle for its lemon scented leaves and it’s part of the Myrtle family. It’s name was then shortened, as is the Aussie way.

It is gorgeous when diffused and I add it to my homemade, natural dishwashing powder as I love the smell it leaves in my dishwasher. It’s so fresh and yummy.

Lemon Myrtle Essential Oil

Lemon Myrtle essential oil has a clean, citrus aroma that uplifts and refreshes the body and mind. Similar to Lemongrass in smell and purpose, its fresh scent may help clear the mind. It has a powerful lemon scent, even stronger than Lemon essential oil.

Lemon Myrtle Fudge

Topical: Dilute 1 drop with 1 drop of V-6™ Vegetable Oil Complex and apply to desired area as needed.

Aromatic: Diffuse up to 30 minutes 3 times daily.

Caution: Keep out of reach of children. Keep away from eyes and mucous membranes. If you are pregnant, nursing, taking medication, or have a medical condition, consult a health professional prior to use.

Culinary: Add to food and drink recipes for a crisp, citrusy zing.

Storage: Store in a cool, dark place.

Other Uses:

  • DIY air freshener: put 3-5 drops of essential oil onto 3-4 cotton balls and place them in a tiny bowl. You can place the bowls all around the house (perhaps behind the toilet or on the window sills) for a fresh-smelling home.
  • Put 3 drops of essential oil onto a cotton ball and clip it to the vent on your air conditioner to keep the room smelling fresh.
  • DIY car freshener: select what shape you’d like, and cut out two pieces of felt and one piece of cardboard, and glue the felt to both sides of the cardboard. Put 3-6 drops of essential oil on each side, and refresh when needed.

Mostly I like to use it in my cooking.  It is also particularly great in milk based dishes as the powdered leaves don’t give off anywhere near the intensity of flavour that the essential oil does.

I have added it with honey to natural yoghurt to make a Lemon Myrtle Yogurt. I have added it to homemade ice cream, scones, lemon myrtle chocolates, feta cheese and even made a lemon myrtle fettuccine by adding it to the eggs before I stir them through the flour to make the fettuccine. 

Without a doubt, my most favourite off all my lemon myrtle dishes in my lemon myrtle fudge. So, here is my Lemon Myrtle fudge recipe. (Check out the video of Tiegan and I making the Lemon Myrtle fudge below).

Finally, I’d love to know if you make this so please tag me in any of your posts on social media so I can check it out. Enjoy!

Lemon Myrtle Fudge Recipe

125 grams salted butter, cubed
395 grams sweetened condensed milk
60 grams golden syrup
30 grams glucose syrup
130 grams brown sugar
200 grams white chocolate, chopped
2 drops Young Living Lemon Myrtle Essential Oil

  1. Grease and line a 20cm square cake tin with baking paper
  2. Then place butter, condensed milk, golden syrup, glucose syrup and brown sugar in a medium sized saucepan and melt over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.
  3. Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan.
  4. Remove from heat.
  5. Add in white chocolate and lemon myrtle essential oil. Stir until melted and combined.
  6. Pour into prepared square pan and smooth the top. 
  7. Let the caramel cool for 60 mins on the bench. Cover and refrigerate overnight until firm. 
  8. Finally, cut into small squares to serve this yummy Lemon Myrtle Fudge.

Here is Tiegan and I showing you how to make the Lemon Myrtle Fudge.

YouTube player

Click here for more ideas about cooking with essential oils or click on the picture below for your copy of my FREE Cooking With Oils Makes Good Sense ebook.

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