Key Lime Fudge Recipe

How to make it

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• Line a 9x9" pan with aluminum foil and set aside.
• Place White chips, extracts, and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside.
• Set butter aside to warm.
• Heat milk at Medium setting until warm then add sugar.
• Bring to a rolling boil (Medium-High) while stirring constantly with a hand mixer (or wooden spoon).
• Add marshmallow creme and butter and mix until creamy.
• And the Key Lime juice.
• Bring back to a boil for [5] full minutes by the clock (start timing once the boil resumes).
• The mixture will start to turn a little brown during the boil.
• If you get brown flakes in the mixture then turn down the heat a little (e.g. down to Medium from Medium-High) and continue to stir.
• Remove from heat and pour hot mixture over chips without scraping the sides of the hot saucepan.
• Mix until chips are melted then mix in nuts.
• Pour into prepared pan.
• Cool at room temperature.
• Remove from pan, remove foil, cut into squares.
• NOTE: If recipe is doubled then use a very large saucepan since the marshmallow creme will expand when heated. Boil for [8] minutes (by the clock) after the boil resumes instead of the usual [5] minutes.
• NOTE: Key Lime juice is acidic and will cause the milk to curl. While uncosmetic, it should not effect the fudge's ability to set.