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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.

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 recipe. (Check out the video of Tiegan and I making the 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

Ingredients
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. 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.

Click here for more ideas about cooking with essential oils, plus my FREE Cooking With Oils ebook.

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