If you love the taste of a tart and tangy key lime pie, you’re going to love this Key Lime Pie Fudge. It’s a buttery, homemade graham cracker crust, topped with the delicious smooth texture of key-lime flavored fudge. It’s one of our new favorites!
We originally saw a delicious Key Lime Pie Fudge pinned on Pinterest and it seriously looked amazing. We were so excited to get the recipe so we could make it ourselves, but when we clicked on the link, it took us to a store that sells the fudge. There was no recipe in sight.
We made it our mission to find a recipe so that we could make this fudge ourselves. We googled it and found a couple of recipes, then combined them and came up with this.
Recipe Ingredient Notes
To make Key LIme Pie Fudge, you will need the following ingredients:
Graham Cracker Crust
- Graham cracker crumbs
- Butter
- Sugar
Key Lime Filling
- Evaporated milk
- Sugar
- Salt
- Marshmallows
- White chocolate chips
- Lime rind, grated
- Key Lime Juice
- Green food coloring
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Key Lime Pie Fudge
Graham Cracker Crust
- Line an 8×8″ 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 prepared pan.
- Bake at 375℉ for 7 minutes. Cool completely.
Key Lime Filling
- Combine the milk, 1 ⅔ 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.
Storing and Other Tips
Keep in an airtight container on the counter (do not refrigerate) for up to 3 days.
I’ve made this recipe multiple times, and depending on my altitude and humidity, the time I need to cook it for changes. Closer to sea level in California, I’ve found the best results when cooking the mixture for 6 minutes after it starts to boil.
If you’re worried about your quality of chocolate, or your chocolate seizing up, I would add in everything else before adding in the chocolate. That way, the mixture cools off just a little bit, but it’s still more than warm enough to melt the chocolate.
Be sure to add in the food coloring slowly. One drop, then mix it to see what color it produces. You can always add more green, but you can’t un-add food coloring! The second time I made this I went a little heavy-handed on the coloring and ended up with almost a chartreuse color (it still tasted good, but it wasn’t the prettiest).
Homemade Graham Cracker Crust
One of the tastiest parts of this recipe is the homemade graham cracker crust bottom. You only need 3 ingredients (sugar, graham cracker crumbs, and butter) to make it.
You can always crush your own graham crackers to make crumbs – using a plastic bag and a rolling pin or a food processor – or you can use our little cheater method: store bought graham cracker crumbs.
Enjoy More Delicious Fudge Recipes
Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.
- 4 Ingredient Rocky Road Fudge
- Double Decker Chocolate Peanut Butter Fudge Recipe
- Orange Creamsicle Fudge
- Two Ingredient Strawberry Fudge
Key Lime Pie Fudge
Ingredients
Graham Cracker Crust
- 1 cup finely grated graham cracker crumbs
- ¼ cup melted butter
- ¼ cup sugar
Key Lime Filling
- 5 ounces evaporated milk, 1 can
- 1 ⅔ cups sugar
- ½ teaspoon salt
- 12 large marshmallows
- 2 cups white chocolate chips
- ¼ cup lime rind, grated (about 4 limes)
- 2 Tablespoon key lime juice
- 2 drops green food coloring
Instructions
Graham Cracker Crust
- Line an 8×8" 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 prepared pan.
- Bake at 375℉ for 7 minutes. Cool completely.
Key Lime Filling
- Combine the milk, 1 ⅔ 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Oh how i wish this was in my tummy already!
That looks awesome! Good for you for creating your own recipe. I am always on the look out for new fudge recipes 🙂
That looks sinful
Um, hello, gorgeous! This will soon be gracing my plate. Thanks for sharing!
TOo funny! I just made key lime pie fudge this week too. Yours is such a pretty green 🙂
Thank you so much for linking up to “Made it on Monday”! I love tart and tangy desserts!
Wow. This sounds delicious! Pie + fudge = Yum!
I clicked on that same link!! I’m glad you figured out a yummy recipe for all of us!
This looks amazing! I’m going to be trying this out.
Pinning on pinterest. 🙂
Cheers,
Tracy
OMGosh, these look SOOOO good! Yours is the firs site I went to on the Sweet Treat Thursday blog hop, based on this photo. I will definitely be making this!
Lovely! I’ll have to add key limes to my shopping list.
New visitor, I’ll be back!
My hubby’s been on a fudge kick & he would love this 🙂
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!
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!
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)
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!
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)
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!
Ooooh thanks for this. I saw it too and was disappointed when it was a store. Looks fab!
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.
Looks amazing! Can’t wait to try!
After some investigating, the original recipe is at http://lifessimplemeasures.blogspot.com/2012/03/key-lime-pie-fudge.html
Thanks for sharing your recipe! I too saw that original Pin and was so excited until I got to the link. But YAY!!! Now I have a recipe to try!
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
what`s the British equivalent for weights n tempratures ?
What is your opinion of using heavy cream instead of evaporated milk for this recipe?
We have not used heavy cream in this recipe, but I did find this info out for you….
Though not the lowest fat option, heavy cream has a very similar consistency to evaporated milk. One cup of heavy cream can replace a cup of evaporated milk in sweet and savory dishes. In addition, the flavor will be more bland than evaporated milk’s unique caramelized tones, albeit with a noticeably richer texture.
I just made the Keylime pie fudge and it turned out really well! I did not have graham crackers so I used lotus Biscoff cookies and crushed them up. I cooked the fudge filling for about six minutes then added the marshmallows first then the other ingredients. I added the chocolate chips last and I slowly added them in. The fudge set up really nicely! I’ll definitely keep this recipe – yummy!
Sounds delicious with the Biscoff Cookies!! We’ll have to give it a try! Thanks for sharing.
Your recipe calls for one can of evaporated milk ,one can is 12 oz but the recipe calls for 5 oz which is it?
It comes in 5 ounce cans too.