OH FUDGE! WHAT? SPRING FUDGE

I think just about

EVERYONE

associates

FUDGE 

with Christmas.

I know that I always

make several batches

of all different types

of fudge during the

Holiday Season.

I give them to my

enemies friends to 

MAKE THEM FAT-

that way I look thinner 
enjoy.

Pretty smart for a blond, huh?

Anyway,

I have a recipe for

LEMON FUDGE

for Spring.

I'm not sure where it came

from but I have used it for

several years.

It was probably the old

Taste Of Home magazine.

It is so good that you

will be licking the pan.

You will bow down

before me because

I am 

The Fudge Queen.

This is NOT a recipe

for those 

weak-willed people

that cannot refrain from

eating the whole pan...

Nosirreeee..

Here you go-

LEMON FUDGE

1/2 cup REAL butter (no oleo)

One 4.5 oz cook & serve lemon pudding

(do not use instant pudding)

1/2 cup milk

3-3/4 cups confectioner's sugar

1 teaspoon lemon extract

Line a 9" square pan with foil

bringing it up the sides.

Use butter and heavily butter the foil

In large saucepan combine:

Pudding mix

Milk

Butter

Cook and stir over medium heat

until mixture has thickened.

Remove from heat.

Beat in confectionery sugar & lemon extract.

Pour into buttered pan and refrigerate.

Use tinfoil to lift fudge out of pan.

Cut into squares and store in fridge.

Serve to family and friends

and your skinny enemies.

Trust me-

You will have a new

Easter candy tradition.