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 236ºF (soft-ball stage). Cool to 110ºF to 120ºF (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.