It is the last day of fudge week and we are ending with a good one. A while back, I shared a key lime pie fudge from an etsy shop in a Fab Five post. Well, several of you shared links with me to recipes you can make on your own at home and I decided to give it a try. So the recipe I ended up with has ingredients I use to make my key lime pie – key lime juice, lime zest, and sweetened condensed milk.
The base of the recipe is also very similar to the super easy chocolate fudge recipe I shared the other day. It uses less butter so you get a really soft fudge. Because it is so soft I recommend keeping this one chilled and serving it chilled. If you want a firmer set on it like the super easy chocolate fudge just up the amount of butter to 1/4 cup. I also discovered this fudge needs a good amount of chilling time before you cut it, if you want pretty looking pieces.
I had several people sample all of the fudge recipes I made for fudge week. The key lime was the favorite one for several people including my hubby who isn’t a key lime pie fan.
You can always go for no graham cracker crust if you want, but I would definitely up the butter for a firmer fudge if you do that. I also thought of a fun way to give it as a gift. Just buy a pre-made graham cracker crust or make the crust in a pie plate instead of a 9 x 9 dish. Then slice it into wedges just like a pie. Put it in a cute box and you are set.
Last thing is I recommend is using a good quality white chocolate to make this. At this time of year, many grocery stores sell blocks of chocolate they package up that have been cut of large bars of chocolate.
Here are a few other fudge recipes I have if you still want more – rocky road fudge and pumpkin fudge.
- 1/4 cup sugar
- 1 1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 16 oz high quality white chocolate, finely chopped
- 14 oz can sweetened condensed milk
- 1 Tbsp butter
- zest of one lime
- 3 Tbsp key lime or lime juice
- Preheat oven to 375.
- Line a 9 x 9 inch pan with aluminum foil and grease with butter. Set aside.
- In a bowl, combine the sugar and graham crackers crumbs and stir to combine.
- Add the melted butter and stir until crumbs are all moistened.
- Spread evenly into the baking pan and press until even. Bake at 375 degrees for 4 to 5 minutes or until edge is lightly browned.
- Remove from the oven and let cool on a wire rack.
- Once crust has cooled, add the white chocolate, sweetened condensed milk, and 1 Tbsp butter to a saucepan.
- Cook on low heat just until chocolate is melted and and mixture is smooth. Remove from heat and stir in the zest and juice.
- Spread mixture evenly over the crust. Cover and refrigerate for 12 hours.
- Remove fudge from the pan using the foil and cut into pieces.
- Lift the fudge from pan using edges of foil. Use a damp kitchen towel to clean off the knife after each cut for a clean cut.
Recipe adapted from Prevention RD.