White Lime Fudge

2 tb Butter -- or margarine
2 c Sugar
3/4 c Milk
Lime peel -- grated (1 lime)
3/4 c Pecans -- chopped

Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover; boil 1 minute to dissolve sugar off sides of pan. Set candy thermometer in pan and cook syrup gently without stirring to 236�F (soft-ball stage). Cool to 110�F to 120�F (warm) about 45 minutes. Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss. Pour immediately into well-greased 8x8x2" pan. Cool; cut in squares. Store in plastic bags or airtight container. Will keep about 3 weeks. Makes about 1 pound.