Key Lime-White Chocolate Fudge
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- Prep 15min
bags (12 oz each) white vanilla baking chips
can (14 oz) sweetened condensed milk (not evaporated)
cup fresh lime juice, strained
tablespoons grated lime peel
Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Grease foil with butter.
In 2-quart saucepan, heat baking chips, condensed milk and lime juice over low heat, stirring frequently, until melted. Quickly stir in lime peel. Pour into pan. Refrigerate about 3 hours or until set.
Remove fudge from pan by lifting foil. Cut into 8 rows by 8 rows. Store tightly covered and refrigerated up to 2 weeks with waxed paper between layers.
- Orange white chocolate fudge? Substitute oranje juice and zest instead of the lime.
- Can be made ahead and refrigerate overnight. Keep extra fudge refrigerated in an airtight container.
Serving Size: 1 Candy
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- This delicacy is made with vanilla baking chips and lime juice, a nice twist to fudge.