1/2 cup butter
1 package (4.3 ounces) cook-and-serve lemon pudding
1/2 cup cold milk (I used 1/4 cup 1% milk and 1/4 cup heavy cream.)
4 cups powdered sugar
1-2 teaspoons lemon extract
1 small bag lemon drop candies
Line a 9-inch square pan with foil.
Grease the foil with butter (additional to the amount above), or use Pam.
Crush the lemon drop candies. You want larger shards of the hard candy, not powdery dust.
In a large heavy saucepan, combine the pudding mix, milk, and butter.
Cook and stir over medium heat until thickened. (This takes a little while and requires frequent stirring to avoid lumps. Be sure mixture is thickened and not just melted together.)
Remove from the heat and beat in powdered sugar and extract.
Pour into prepared pan.
Top with crushed hard candies, pressing candies into the fudge.
Refrigerate until set.Cut into 1-inch squares to serve.