Key Lime Pie Fudge Recipe

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I saw a delicious Key Lime Pie Fudge pinned on Pinterest and it seriously looked amazing. I was so excited to get the recipe so I could make it for myself, but when I clicked on the link, it took me to a store that sells the fudge! There was no recipe in sight!
So, I made it my mission to find a recipe so that I could make this fudge myself. I googled it and found a couple of recipes, then combined them and came up with this.
We absolutely loved it. It's the delicious smooth texture of fudge with the summer-y feel of Key Lime Pie. One of our new favorites!

Key Lime Pie Fudge Recipe:

Ingredients:
1 (5 ounce) can evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
12 large marshmallows
2 cups white chocolate chips
1/4 cup lime rind, grated (about 4 limes)
2 tablespoons key lime juice
1 cup finely grated graham cracker crumbs
1/4 cup melted butter (or margarine)
1/4 cup sugar
2 drops green food coloring (that is what I added to get that color) 

Directions: Line an 8x8" pan with wax paper. Mix together graham cracker crumbs, 1/4 cup sugar, melted butter or margarine in a bowl until well blended. Press mixture into an 8 x 8" pan. Bake at 375 degrees for 7 minutes. Cool completely.
Combine the milk, 1 2/3 sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil; stirring constantly. Once mixture begins to boil, cook it for 8 minutes, stirring constantly. Remove from heat and stir in the marshmallows, chocolate, food coloring, lime rind and lime and mix well until mixture is melted and smooth. Pour into prepared pan and cool completely. Cut into 1 inch squares to serve.

This is also delicious without the crust, but I highly recommend adding the crust! It is so yummy!

 

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  1. Italianmommy says:

    OMG, I saw the same picture and then was directed to that Fudge Store and no recipe!! So glad you did it! I was just looking again on Pinterest and saw yours!! YAY! Can’t wait to try it and thanks for doing the footwork -I was going to do the same thing! I will let you know how it turns out!

  2. Italianmommy says:

    Hi, I made these and your recipe was super easy and they turned out delicious. I toasted some shredded coconut and tossed it on top before the fudge set since my family is coconut crazy…came out awesome! Thanks so much!

  3. Anonymous says:

    For 8 long minutes I stirred and stirred keeping the milk/sugar mix from boiling over. At the eight minute mark, I immediately added the marshmallows and then the white chocolate. The moment the white chocolate hit the sugar/milk mix it turned to a solid (like burned chocolate). Advice. This has never happened when I’ve made milk chocolate fudge, and I know white chocolate fudge can be finicky (especially since it isn’t really chocolate). Help!!!! (from Tiffany)

    • Donna Watson says:

      If there is ANY water or moisture near, it will solidify the white chocolate. Once I had boiling water bubbles pop, and that is all it took to clump the white chocolate. If your spoon wasn’t totally dry, or if you tasted it—–that’s the kiss of death! mydear1

  4. Camille says:

    Hi Tiffany! Oh no, I am so sorry to hear that it didn’t work. I don’t know why? I wonder if it has something to do with the white chocolate chips? I usually use Ghiradelli white chips when I make this and I haven’t had any problems. Other than that, I have no idea why it wouldn’t work! I am so sorry! Let me know if you try again and have any success!

  5. Anonymous says:

    Hey Camille, I made the fudge again. I also used the Ghiradelli white chips. This time, I reduced the cooking time from 8 minutes to 5 minutes (like in the recipe for standard fudge, thinking that maybe I had gone passed the soft-ball stage of heat) and then I did the chocolate separately in a double boiler. Worked this time. I guess you just have to play around with it. :) Thanks Again, Tiffany (BTW, thanks for such a quick response)

  6. Camille says:

    Tiffany, I am so glad to hear that it worked this time! I wonder if it has anything to do with humidity/weather? I know that is super random, but when I make things in Utah, my sister in Missouri has to adapt the recipe to work for her there because it is so much more humid. Other than that, I have NO idea why it didn’t work for you the first time! If anyone else has cooked for these for a different amount of time, please share!
    Have a good night!

  7. I tried making this as well, but mine did not turn out either. Maybe it was the humidity here in the South, because it was very warm that day. It was a very sticky, gooey, mess, so it would not cut into squares. Also, my 2 drops of green looked like ‘english pea’ green instead of the lime green color. I also cook on a gas stove, so maybe that could have something to do with it.

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