Key Lime Fudge
Another decadent treat courtesy of the tart little Key lime
Key limes are smaller and more acidic than your traditional lime, and they pack a real punch! Native to Southeast Asia, the Key lime came to the Americas with the Spanish explorers. After a hurricane in 1926 destroyed the majority of the United States’ Key lime crops, what was left grew most easily and naturally in the Florida Keys, hence the name. Today, they are commonly grown in the tropical climates, in places like California, Mexico, Texas, and south Florida.
Here in Florida, Key lime pie is available in just about every restaurant and supermarket you can find. It is definitely a Florida delicacy, having recently been named the official “state pie”. It's creamy, it's rich, it's tart and sweet, and it's oh-so-satisfying. Is it possible to improve on something so sinful? You bet! This recipe came to me from my mother, a Southern cook with a wicked sweet tooth. She found this recipe in a Southern Living Christmas Cookbook, but we have adopted it as our own family favorite in the past years. If you love Key lime pie or cooking with Key limes, and are looking for something different, this no-fail fudge treat will be a hit!
Key Lime Fudge
- 1 8-ounce can of evaporated milk
- 1 2/3 cups sugar
- ½ tsp. salt
- 12 large marshmallows
- 2 cups white chocolate chips
- 1/8 cup grated lime rind
- 2 Tblsp. Key lime juice (try Nellie & Joe’s famous Key Lime Juice)
Line an 8”x8” square pan with aluminum foil; grease foil with butter.
Combine the first three ingredients (through salt) in a large heavy-bottomed saucepan over medium heat. Bring to a boil; boil 8 minutes, stirring constantly. Remove pan from heat. Add the marshmallows and remaining three ingredients to the milk mixture, and stir until the marshmallows are melted and the mixture is smooth. Pour fudge into the prepared pan. Cool completely in the refrigerator. Cut into small (or large!) squares, and enjoy!
Makes 1 pound of fudge.
Tips:
- Feel free to use evaporated skim milk in the recipe, it will not affect the taste at all.
- Use regular limes for the grated lime rind. Don’t attempt to zest those tiny little Key limes!
- Try putting a graham crust on the bottom of the foil-lined pan before you add the melted fudge. Let it set, and top with a little whipped cream, and you have mini Key lime pies kicked up a HUGE notch!
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