Key Lime Fudge

Unfortunately, this fudge was demolished before I could take a picture of it.

In full disclosure, I have made this twice. Both times I omitted the crust.  The first time I followed the recipe below to a T. It was gooey, like, use a spoon gooey. So I put it in the freezer thinking that would help it set. It did not. I would sneak to the freezer and pull out a wad of fudge. It would slide down my fingers as it warmed. And it was f'ing delicious. The second time I used 22 oz. of chocolate instead of 16 oz. That improved the consistency so that I could actually cut it into bite size pieces.

But let's get to what really matters: what did Thomas think about it? It was a "miracle". This declaration was followed quickly by "the president should eat this!"

Thank you Thomas. You sure do know how to make momma feel good.


And I can't believe I'm saying this, but I think I prefer the first batch. I recommend putting it into a jar into the freezer (it being freezing cold but soft is somehow extremely fulfilling, and seems to give it more bite), and then just eating it by the spoonful. Think of it as a limey, cold nutella. Wow. That description does not sound appetizing, but I promise its delicious.


For the fudge:
3 c. or 16 oz quality white chocolate, finely chopped
1 (14 oz.) can sweetned condensed milk
1 Tbs. finely grated Key Lime zest
1/4 c. Key Lime juice

For the crust:
1/3 c. unsalted butter
1/4 c. sugar
1 1/4 c. graham cracker crumbs

Directions:

1. Line 8x8-inch baking pan with foil or parchment paper (leaving about a 2-inch overhang).  Butter sides and bottom of pan; set aside.
2. For crust, heat oven to 375°F.  In a medium bowl, melt butter in microwave.  Stir in sugar with fork, breaking up any lumps.  Add graham cracker crumbs and toss to mix well.  Spread evenly into pan and bake 4 to 5 minutes or until edges are lightly browned.  Let cool.
3. Meanwhile, for fudge, stir white chocolate and sweetened condensed milk in large saucepan over low heat until chocolate is melted and all lumps are gone.  Remove from heat and stir in lime zest and lime juice.  Spread mixture evenly into pan.  Cover and chill for 2 hours or overnight.  Lift fudge from pan using overhanging foil or parchment paper.  Cut into desired shapes.  

From: Life's Simple Measures (lifessimplemeasures.blogspot.com)