It does me. Little bites of tart limes partying in my mouth. Pure joy.
Brought to you by Krystal of Buttercup Baking. She’s got an Etsy shop where you can purchase the fudge directly from her kitchen or if you’re feeling ambitious bake it yourself.
1/3 cup unsalted sweet cream butter, melted
1/4 cup granulated sugar
1 1/4 cup finely crushed graham cracker crumbs
14oz. can sweetened condensed milk
3 cups white chocolate chips
1 tablespoon finely grated key lime zest (5-6 key limes)
1/4 cup fresh key lime juice
Line an 8×8 inch pan with parchment paper, overhanging on the sides for easy removal, grease the parchment paper and set aside.
Preheat oven to 375 degrees F. Melt the butter on 50% power in your microwave and mix together the butter, sugar and graham cracker crumbs in a medium size bowl. Spread mixture evenly in the pan making a thin layer, pressing down evenly and bake for 5 minutes or until slightly golden brown. Remove from the oven and leave the pan to cool on a wire rack.
Heat the white chocolate and sweetened condensed milk in a medium saucepan on low heat until the chocolate is just barely all melted and the lumps are gone, being sure to whisk frequently. Make sure to not heat too long as the chocolate will burn. Remove from the heat and stir in zest and juice.
Pour the mixture evenly into the prepared and cooled pan, right over the graham cracker crust layer.
Cover and chill the fudge for two hours, or overnight. Lift the pan using the edges to lift it out, remove the parchment paper and slice into small squares. To make clean cuts it helps to wipe the knife with a damp warm kitchen towel between each cut to get the excess off.
Store your fudge in an airtight container for one week or freeze for up to 2 months.
Like what you see? Show her some sugar…