Categories: Candy
Ingredients
- 1/4 cup (4 tsp. butter)
- 1/4 cup sugar
- 1 1/4 cup graham cracker crumbs ( about 10
- rectangles)
- 20 oz. chopped white chocolate (about 3 1/2 cups)
- 14 oz. can sweetened condensed milk
- 1/4 tsp. salt
- 2 Tbsp. finely grated lime zest
- 3 Tbsp. fresh squeezed lime juice
Directions
- Preheat oven to 375 degrees. Prepare 9×9 pan lining with foil and spraying with non-stick spray.
- Place butter in medium microwave safe bowl and microwave it until it is melted. Stir in sugar and graham cracker crumbs until moistened and texture of wet sand.
- Scatter crumbs in bottom of prepared pan and press them into an even layer. Bake in preheated oven 5 minutes until it is fragrant and lightly colored along the sides. Remove from oven and cool while you prepare rest of fudge.
- Place chopped white chocolate, the sweetened condensed milk, and the salt in a large microwave-safe bowl, microwave in 30 second increments, stirring after each time. Continue heating until white chocolate is completely melted and mixture is smooth.
- Add lime juice and zest to the white chocolate and stir to incorporate. (if desired, a drop or two of green food coloring now will make this look more “limey”)
- Scrape fudge into the prepared pan and smooth it into on even layer on top of the graham cracker crust. Refrigerate until completely set, for about 2-3 hours or overnight.
- Once set, remove from pan using foil to lift. Use a large sharp knife to cut it into 1 inch squares. Clean knife often to make clean cuts.
- Store in airtight container in the refrigerator for up to 2 week. Let sit at room temperature for 20 minutes before serving.