Recipe for cooking Kooky Key Lime Fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Kooky Key Lime Fudge

(Original recipe. © 1997 Tbsp. Skaarup. May be copied without modification. All rights reserved.)

1/4 c. butter or butter replacement
2 1/2 c. sugar
2/3 c. evaporated milk (or sm. 5 ounce can)
10 to 12 oz. white chips
6 or 7 oz. Marshmallow Crème or Marshmallow Fluff
    (may substitute 2 c. mini-marshmallows)
1/3 c. Key lime juice
1/2 c. almonds or macadamia nuts, coarsely chopped
1/4 tsp. rum extract or flavoring
1 tsp. lemon extract or flavoring

Line a 9-in. square pan with aluminum foil and set aside.

Place white chips, extract or flavorings and nuts into Pyrex glass dish (or a 3-qt. saucepan) and set aside.

Set butter aside to warm.

Heat milk at med. setting until warm then add sugar. Bring to a rolling boil (med.-high) while stirring constantly with a hand mixer (or wooden spoon). Add Marshmallow Crème and butter and mix until creamy. And Key lime juice. Bring back to a boil for 5 full mins. (start timing once the boil resumes). The mixture will start to turn a little brown during the boil. If you get brown flakes in the mixture, then turn down the heat a little (e.g. down to med. from med.-high) and continue to stir.

Remove from heat and pour hot mixture over chips without scraping the sides of the hot saucepan. Mix until chips are melted then mix in nuts. Pour into greased pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

NOTE: Key Lime juice is acidic and will cause the milk to curl. While uncosmetic, it should not affect the fudge\s ability to set.