Key Lime Fudge Recipe
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Key Lime Fudge

1/4 cup Butter or Margarine (1/2 stick)
2 1/2 cups Sugar
2/3 cup Evaporated Milk*
10 ounces White Chips up to 12
6 ounces Marshmallow Creme or Marshmallow Fluff ** up to 7
1/3 cup Key Lime Juice
1/2 cup Almonds or Macadamia Nuts coarsely chopped
1/4 teaspoon Rum Extract
1 teaspoon Lemon Extract

* (or Small 5 oz can) ** (may substitute 2 cups of mini-marshmallows)

Line a 9" x 9" pan with aluminum foil and set aside. Place White chips, extracts, and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside. Set butter aside to warm.

Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring constantly with a hand mixer (or wooden spoon). Add marshmallow creme and butter and mix until creamy. And the Key Lime juice. Bring back to a boil for 5 full minutes by the clock (start timing once the boil resumes).

The mixture will start to turn a little brown during the boil. If you get brown flakes in the mixture then turn down the heat a little (e.g. down to Medium from Medium-High) and continue to stir.

Remove from heat and pour hot mixture over chips without scraping the sides of the hot saucepan. Mix until chips are melted then mix in nuts. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

If recipe is doubled then use a very large saucepan since the marshmallow creme will expand when heated. Boil for 8 minutes (by the clock) after the boil resumes instead of the usual 5 minutes.

Key Lime juice is acidic and will cause the milk to curdle. While uncosmetic, it should not effect the fudges ability to set.

 

 

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