3.23.2012

Key Lime Pie Fudge


So it's officially Spring, eh?  Doesn't quite seem like it around Omaha since it's been raining the entire week.  But hey, let's not be a Debbie Downer about it!

I know I'm a few days past due [the first official day of Spring was on March 20th, oops] but I feel obliged to ring in the new season anyway.  Don't you agree?  I think you will after you take a whopping bite out of this breath-of-fresh-air fudge.  Yep, I totally think that.


So I refer to these little bites as a breath-of-fresh-air because well, they are!  They're so citrusy and refreshing, I can't really think of a better phrase to describe them.  And the heavenly light-tasting key lime fudge is paired with a crunchy, buttery graham cracker crust.  Duh, it's called Key Lime Pie Fudge for a reason.  Right?  And what's a pie without a crust?  Not a pie, I tell ya.

The one thing I will note in regards to this goodie is that the consistency is not exactly fudge-like.  I would say it's more of a chewy, chewy caramel.  Yeah, that about says it.  But caramel- or fudge-like, I know we'll all agree on how absolutely deeelish these are.  And addicting.  Which is always a good thing.

Well I hope everyone is off to a good spring.  The weather does seem to be turning here, so let's just keep our fingers crossed for bright, sunny skies.  Happy Spring!  .


My Notes:
  • Unfortunately, the grocery store I went to didn't have any Key Limes, so I had to use regular ol' limes.  However, I still loved them.  So if you have the same problem I did, you'll need about 3 limes and use the juice from them as well.


Ingredients:
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

Directions:
  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 crumbs and 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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20 comments:

  1. We have had beautiful spring weather in Utah this week!. This looks like the perfect dessert to welcome spring.

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    Replies
    1. It really is! So citrusty and refreshing, great way to ring in Spring :)

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  2. Omigosh these sound amazing Jess! As you know, Pullman blows. Its rain AND snowing here. Spring doesn't exist...and summer for that matter!

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    Replies
    1. Haha how do you really feel about Pullman? ;) Omaha's a-waitin'!!

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  3. Yum, fudge with crust. Right up my alley!

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  4. Yummy! I'm feeling very tempted right about now. I want to reach in and grab one. So glad I stopped in from Flour Me With Love. I'd love for your to share these on our Fabulous Friday link party. Starts Friday and ends Thursday each week. If you can make it, I'd love to have you. :)

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  5. Replies
    1. They are! And ridiculously easy, so I suggest you make some ;)

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  6. These sounds amazing!
    It's a bit difficult to find lime here, but I'll try. i'm very curious about this pie

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  7. These sound amazing and just perfect for spring.
    Pinned!

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  8. These look yummy. Just found your blog its so fun.. Come and check out my blog


    www.thedailysmash101.blogspot.com

    Have a great day

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  9. These look so yummy! Key lime is so good! Thanks for sharing this recipe! Thanks for linking up to our "Strut Your Stuff Saturday." We love having you and hope you'll be back next week! -The Sisters

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  10. I'm guessing these need to be stored in the refrigerater?

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    Replies
    1. Yes, refrigerating them will make them firm up. Otherwise if you leave them out, they get a bit soft, but just depends on what you like :)

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  11. This comment has been removed by a blog administrator.

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  12. Is this super sweet? I would think the white chocolate combined with sweetened condensed milk, might make this a little over-the-top sweet?

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    Replies
    1. I actually didn't think these were as outrageously sweet as you would think. The fudge itself is, of course, sweet but the lime cuts into that sweetness and the crust adds the buttery, crunchy element.

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  13. Hi there. Food on Friday: Lemons and Limes is now open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

    PS I am following you now by email. If you like Carole's Chatter it would be great if you followed me back.

    ReplyDelete

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