Most desserts seem to fall into one of three realms -- something frozen, something rich with chocolate or some sort of fruit pastry. But when these barriers start to dissolve, that's when the real magic happens -- like key lime fudge.
As one of those strange people who has always preferred fruity desserts to chocolate ones, I couldn't help but pick up key lime fudge on my recent trip to Key West. Unlike many chocolate-free fudges, this wasn't merely a thick, confectioner's sugar-filled treat, but something that balanced the creaminess of fudge with the tart key lime without relying on that all-too-familiar frosting flavor.
Experimenting at home, I've come up with the perfect recipe to replicate that fresh citrus flavor. It relies on white chocolate, which frees us from the throes of frosting flavor that the confectioner's sugar inevitably leaves, and it's quite easy to make.
Key Lime Fudge
5 ounces of evaporated milk
1 2/3 cup sugar
A few good pinches of salt
2 cups white chocolate -- chips or chopped
lime rind -- 2 limes gives a balanced flavor, or up it to 3 or 4 to get that extra tart key lime flavor
2 tbsp key lime juice
- • Line an 8-by-8 baking pan with foil.
- • Combine the milk, sugar, salt and marshmallows in a saucepan and cook over medium heat. As it warms, stir gently and slowly. When the mixture gets close to a boil, stir well and constantly to avoid burning.
- • Once it is boiling, keep stirring and cook for around 6 minutes. If you've used harder, stale marshmallows, the mixture will be ready when the marshmallows are almost completely melted. (In this case, aim to break them apart while stirring to make sure the fudge is smooth.)
- • Take the pan from the heat, stir in the chocolate, rind, and juice, and mix until everything is incorporated and smooth.
- • Pour into your pan, cool and serve.