Key Lime Fudge Research

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Key Lime Fudge

- 1 2/3 cups sugar
- 5-ounces 2% or whole evaporated milk
- 1/2 teaspoon salt
- 12 large marshmallows
- 2 cups white chocolate chips
- 1/4 cup grated lime zest
- 2 tablespoons key lime juice
1. Line an 8" x 8" pan with lightly greased foil. Set aside.
2. In a large sauce pan, combine milk, sugar and salt and bring to a boil over medium heat. Boil for 8 minutes, while stirring.
3. Remove the pan from heat and stir in marshmallows, chocolate, lime zest and lime juice. Stir until the marshmallows and chocolate are melted and the mixture is smooth.
4. Pour and spread the fudge into the pan and make sure the fudge covers the bottom evenly.
5. Let the fudge cool for 2 hours, then cut into 1-inch
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Preheat the oven to 375 degrees and line an 8” x 8” square pan with foil. Set aside.
2. To make the graham cracker crust, crush the graham crackers up and mix in the melted butter and sugar. Pour and spread the graham cracker mixture into the pan and push down to make an even layer. Bake for 15 minutes and then set aside.
3. To make the chocolate fudge layer, melt the chocolate in small sauce pan over medium-low heat and pour in half of the can of sweetened condensed milk and the vanilla. Once it is melted, pour it over the graham cracker crust.
4. To make the marshmallow layer, melt the white chocolate chips in a small sauce pan over medium-low heat. Add in the marshmallow fluff and the rest of the sweetened condensed milk. Stir until it is melted and smooth and then pour over the chocolate layer.
5. Refrigerate overnight and then cut into small

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