Key Lime Pie Fudge

(from Lucianolinda’s recipe box)

Categories: candy


  • 1/4 cup (4 Tbsp.) butter
  • 1/4 cup sugar
  • 1 1/4 cup graham cracker crumbs
  • 20 oz. chopped white chocolate
  • 14 oz. can sweetened condensed milk
  • 1/4 tsp. salt
  • 2 Tbsp. finely grated lime zest
  • 3 Tbsp. lime juice


  1. Preheat oven to 375 degrees. Prepare a 9×9 inch pan. Line with foil, spray with nonstick spray.
  2. Melt butter in a dish in microwave. Stir in sugar and graham cracker crumbs until moistened. Should be the texture of wet sand.
  3. Scatter crumbs in bottom of prepared pan and press them into an even layer. Bake bottom crust 5 minutes until it is fragrant and lightly colored along the sides. Remove from oven and cool while you prepare the rest of the fudge.
  4. 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 30 seconds. Continue until white chocolate is completely melted and mixture is smooth.
  5. Add lime juice and lime zest to the white chocolate and stir to incorporate. Scape fudge into the prepared crust and smooth it into an even layer. Refrigerate until completely set, about 2-3 hours or over night.
  6. Once set, remove it from the pan, using foil to lift. Use a large sharp knife to cut into 1-inch squares. (Clean knife often to make clean cuts).
  7. Store in airtight container in the refrigerator for up to two weeks. Let sit at room temperature for 20 minutes before serving.

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