Change Things Up With Key Lime Fudge

by Monika Bartyzel, Posted Mar 31st 2009 @ 4:00PM

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

Ingredients
5 ounces of evaporated milk
1 2/3 cup sugar
A few good pinches of salt
84g marshmallows
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.

For an added kick -- make your fudge into a pie by layering the top (which will become the bottom) with crushed nuts or crumbs for a fudge/key lime pie twist.

Filed Under: Ingredients
Tags: candy, dessert, fruit, fruit fudge, FruitFudge, fudge, key lime fudge, key lime juice, key limes, KeyLimeFudge, KeyLimeJuice, KeyLimes

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Reader comments (Page 1 of 1)

3-31-2009 @4:26PM Deanna said... I am not a huge fudge fan, nor a huge white chocolate fan, but I just HAVE to make these! Yumm!
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3-31-2009 @7:38PM granmayo said... I have a question.
Please clarify 84g marshmallows.
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3-31-2009 @11:34PM vintage cook said... I, too, want to know: is it "84 marshmallows" (the "g" being a typo) and what size, large or small, or the "g" means grams. ?????

Sounds like a recipe I would really like to try.
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3-31-2009 @11:35PM Monika said... Yes, "g" is grams. :)
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4-01-2009 @4:46PM Naomi said... How much is 84 grams in real measurement? (Why is this the only measure given in metric?)
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4-01-2009 @11:38AM vintage cook said... 85 grams = 3oz
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4-01-2009 @11:39AM KatieJ said... I too would like to know how many grams 84 marshmallows is. I looked it up and my converter says 2.95 oz. or .363 cups (anyone wanna take a guess at what .363 cups is?) I'm guessing 1/3 cup? I love key lime anything so I'm going to try this immediately!
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4-01-2009 @11:43AM KatieJ said... http://dishinanddishes.blogspot.com

Also converts to Tablespoons - 5.9 (0r 6)
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4-01-2009 @1:06PM Astin said... @Naomi - "real measurement"? The rest of the world uses metric, becuase it's far more precise than the imperial system. The States is one of only three countries (Burma and Liberia being the others) that sticks to the anitquated system.

And is it so hard to type "84g in oz" in Google people? You do know Google does just about any conversion you could want, right?

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4-01-2009 @3:47PM ToddS said... According to the PracticallyEdible website, 85g is 1 cup of Marshmallow Fluff or about 12-13 large marshmallows.

Comparing this recipe to the Fluff never fail fudge recipe, this doesn't seem like enough marshmallow - they use an entire 7.5 oz jar in a 9x9 pan while this uses less than half that, but I haven't make it. (Not yet anyway!)

http://www.practicallyedible.com/edible.nsf/pages/marshmallowcreamspread)
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