RSS Feed

Key Lime Pie Fudge

Key Lime Pie Fudge

I needed something quick to take to a friends’ dinner party, but couldn’t decide between my usual list of go-to favorites. Everything just seemed boring, or over-used. Imagine you’re trying to get ready for a night out and staring down the gauntlet that is your own closet. Nothing grabs you, nothing fits the venue just right, etc. Giving up on finding inspiration within my own pantry, I decided to troll through my browsers bookmarks, and settled on tweaking some Key Lime Pie Fudge bites that I had found on About.com.  The prep was simple, the amount of effort involved was minimal, yet when finished I was left with creamy little bites of heaven. These are THAT good! This is not your Grandma’s fudge. Give them a try. You will never think of fudge the same way again.

Key Lime Pie Fudge

003

  •  1/4 cup butter
  • 1/4 cup sugar
  • 1 & 1/4 cup graham cracker crumbs
  • 1 bag white chocolate chips
  • 1 14 oz can sweetened condensed milk
  • 1/4 tsp salt
  • 2 tbsp lime zest, finely grated
  • 2 tbsp lime juice

Directions

  1. Preheat your oven to 375 degrees.
  2. Line an 8×8, or 9×9 baking dish with aluminum foil and spray, to evenly coat the foil, with non-stick cooking spray
  3. Either in a microwave, or on the stove-top, melt butter.
  4. When melted combine butter, sugar, and graham crackers in a bowl, stirring until evenly combined and moist.
  5. Transfer graham cracker mix into your foil lined pan, smoothing and spreading to make an even layer.
  6. Bake the crust for 7-10 minutes, until the edges are lightly browned. Remove from oven and let cool.
  7. Melt chocolate, salt, and condensed milk in a stove-pot over medium low heart, stirring until evenly combined.
  8. When mixture is smooth, add lime juice and zest, stirring until evenly combined.
  9. Transfer the fudge to the prepared baking dish, spreading into an even layer over the graham cracker crust.
  10. Refrigerate fudge until it is set, about 2 hours, or overnight.
  11. Using the foil as handles, remove the fudge from the baking dish.
  12. Using a sharp, hot knife (run under hot water periodically to keep hot) cut the fudge into 1 inch squares.
  13. Let the fudge rest at room temperature for 15-2o minutes before serving.
Advertisements

About 4 Sons 'R' Us

Hi! I’m Meaghan. Welcome to my virtual kitchen & craft corner. Pull up a chair, stay awhile and follow along with us and our 4 sons. Can I get you a glass of wine? Some coffee? Pretzels or cheese sticks? While I can’t actually give you these thing online, I can show you how to make them… on a budget!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: