a flatbread from the Romagna region of Italy. Great with arugula, soft cheese (Squacquerone is the usual choice), cold cuts, and a glass of Forli’s Sangiovese Superiore di Romagna. The dough can stay at 40°F (4°C) for up to two days.
| Prep Time: | 10 mins |
| Cook Time: | 2 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 12 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- cooking spray
- 1 (12 ounce) package white chocolate chips
- ½ (14 ounce) can sweetened condensed milk
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons lemon zest
- ½ teaspoon lemon extract
- ¼ teaspoon salt
Instructions
- Line a 5×7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
- Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
- Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
- Use a hot knife to cut fudge, wiping the knife clean after each cut.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 75 mg |
| Sugars | 19 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |