Key Lime Pie Fudge Recipe

If you love key lime pie, you'll love this fudge. A delicious homemade graham cracker crust topped with tangy but sweet key lime fudge. It's a little taste of summer in every bite.

If you love the taste of a tart and tangy key lime pie, you’re going to love this 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.

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.

My husband totally made fun of me for buying these, but when you make as many graham cracker crusts as I do, they’re worth every penny. Haha!


Key Lime Pie Fudge Filling

The rest of the fudge is just a few simple ingredients: marshmallows, evaporated milk, white chocolate chips, lime juice, lime zest, and green food coloring (which is totally optional).

White chocolate can be a little finicky to work with, so you may want to buy a higher-quality chocolate chip (we’ve used nestle and it’s worked out okay, but we usually get the best results with Ghiradelli).

How to make key lime pie fudge

    1. Line an 8×8″ pan with wax paper.2. Mix together graham cracker crumbs, 1/4 cup sugar, melted butter or margarine in a bowl until well blended. Press mixture into prepared pan.3. Bake at 375 degrees for 7 minutes. Cool completely.4. 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 6-8 minutes*, stirring constantly.

      *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.


      5. 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.

      *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).

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Looking for more lime desserts? Try these:

Serves: 36 pieces

Key Lime Pie Fudge Recipe

15 minPrep Time

7 minCook Time

22 minTotal Time

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Ingredients

    Graham Cracker Crust:
  • 1 cup finely grated graham cracker crumbs
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • Key Lime Filling:
  • 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
  • 2 drops green food coloring

Instructions

    Graham Cracker Crust:
  1. Line an 8x8" pan with wax paper.
  2. Mix together graham cracker crumbs, 1/4 cup sugar, melted butter or margarine in a bowl until well blended. Press mixture into prepared pan.
  3. Bake at 375 degrees for 7 minutes. Cool completely.
  4. Key Lime Filling:
  5. 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.
  6. 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.
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25 Responses to “Key Lime Pie Fudge Recipe”

  1. Italianmommy
    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. Anonymous
    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
      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
  3. 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!
  4. Anonymous
    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)
  5. 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!
  6. 41bb92e8-7c37-11e1-8a64-000bcdcb471e
    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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