Key Lime Pie Fudge

Hello! It's been a while. I've been super swamped with work and school, but decided this recipe wouldn't take long to post. This recipe is from Julia at Dozen Flours. I love every recipe of hers that I have tried. Good stuff.


And I love this fudge! It really does taste like Key Lime Pie. I would definitely make this again. I made this fudge to bring out to my grandparents house for our 4th of July get together. And you should make them too! If not for the 4th of July, then make them sometime this summer! It was a very easy recipe to make. The graham cracker crust is completely optional, but recommended. Who doesn't love homemade graham cracker crust?


Makes 64  1 in squares of fudge


Here's what you'll need: 

• 1/3 c unsalted butter
• 1  1/4 c finely crushed graham crackers (I believe this is around 1 package- 8 full size crackers)
• 1/4 c white granulated sugar
• 3 c or 4  4 oz bars of high quality white chocolate, chopped (try Lindt or Ghirardelli)
• 14 oz can sweetened condensed milk
• 5-6 key limes
• medium mixing bowl
• 8 x 8 in baking pan
• foil
• large saucepan
• fine zester (microplane zester works best)

Feel free to skip past the picture demonstration to get straight to the listed directions.

If you are making the crust, preheat the oven to 375 degrees. Line a 8x8 in baking pan with foil, extending the foil up and over the sides of the pan. Butter the sides, corners, and bottom of the pan. Set aside.

In a medium size mixing bowl, add the butter and heat in the microwave until completely melted.

 Remove the bowl from the microwave and add the white granulated sugar. Use a fork to stir the two ingredients together until smooth. 

 Add the graham cracker crumbs and toss until totally combined.

Pour the graham cracker crumb mixture into the prepared baking pan. Using the bottom of a glass or your hands, smooth the mixture out and firmly press into the pan.

Bake for 4-5 minutes or until lightly golden around the edges. Remove the crust from the oven and place on a cooling rack.

Wash each key lime with hot, soapy water. Dry each lime with a clean kitchen towel. Using a fine zester, zest the key limes until you have 1 T of zest. *Key limes have a very thin rind, so it will only take a couple of passes until you reach the white part of the lime* Cut the limes in half and juice them until you have 3 T of juice. I only used 3 or 4 key limes. Set aside. 

In a large saucepan, add the white chocolate and sweetened condensed milk. I used Ghirardelli white chocolate chips.  Heat over low heat until melted and no longer lumpy, stirring occasionally. 

Once the mixture is smooth and melted, remove from heat and whisk in the key lime juice and zest. Pour the combined mixture onto the cooling baked crust. Smooth the mixture out across the pan.  Cover and chill for 2 hours or overnight.

Remove the chilled fudge from the refrigerator. Lift the fudge out of the pan using the foil handles on the side of the pan. 

Cut the square of fudge into quarters. 

Then continue cutting each quarter into quarters until you have 64 pieces of fudge.

Minus a couple due to taste testing.

Store in an airtight container at room temperature for up to 1 week.

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Ingredients:

• 1/3 c unsalted butter, melted
• 1  1/4 c finely crushed graham crackers (I believe this is around 1 package- 8 full size crackers)
• 1/4 c white granulated sugar
• 3 c or 4  4 oz bars of high quality white chocolate, chopped (try Lindt or Ghirardelli)
• 14 oz can sweetened condensed milk
• 5-6 key limes

Directions:

1) Preheat oven to 375 degrees. Line a 8x8 in square baking pan with foil, extending the foil over the sides of the pan. Butter the sides, corners, and bottom of pan. Set aside.

2) In a medium bowl, melt the butter in the microwave. Using a fork, stir in the white granulated sugar. Add the crushed graham cracker crumbs and toss until combined. Press into the bottom of the foil lined baking pan. Bake for 4-5 minutes. Remove from the oven and place on a cooling rack.

3) Using a fine zester, zest the key limes until you have 1 T of zest. Slice the key limes in half and juice until you have 3 T of juice. Set aside.

4) Add the white chocolate and sweetened condensed milk to a large saucepan. Mix and heat over low heat until melted and no longer lumpy, stirring occasionally. Once smooth, remove from heat and whisk in the key lime zest and juice. Pour onto the cooling graham cracker crust. Cover and chill for 2 hrs or overnight. 

5) Cut into 64 squares. Store in an airtight container for up to 1 week.