Lemon Fudge

Cause I know a few members who have a lemon weakness! For extra kick add a little grated lomen peel.

Ingredients:
1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract

Directions:
Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.

Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.

Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.

Yield: about 2 pounds.

Nutrition Facts
One serving: 1 piece Calories: 72 Fat: 4 g Saturated Fat: 3 g Cholesterol: 6 mg Sodium: 25 mg Carbohydrate: 8 g Fiber: 0 g Protein: 1 g Diabetic Exchange: 1 fat, 1/2 starch.

Tips:
-"...you do have to stir it a whole lot after you get it off the heat to mix in the butter. Just keep stirring, it will go. Also, while cooking, don't have the heat up too high or it will begin to scorch and get little brown specks in it. It does not take very long at all to cook, but do stir it almost constantly."