Tuesday, June 5, 2012

Key Lime Pie Fudge

Key Lime Pie Fudge

1/3 c. unsalted butter
1/4 c. sugar
1-1/4 c. graham cracker crumbs
3 c. or 4 (4 oz. each) bars quality white chocolate, finely chopped
1 (14 oz.) can sweetened condensed milk
1 tbsp. finely grated Key Lime zest (about 5 to 6 Key Limes)
1/4 c. Key Lime Juice

  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 crumbsand 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.  
Yield: 64 (1-inch) servings

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