Using Stumbleupon.com, I happened upon a wonderful dessert blog, dozen flours.com, and found this recipe which I adapted just a bit. I used Key limes but I’m sure regular limes would work just as well. This fudge has a delicious, tart flavor and I like the crunchiness of the graham cracker crust. I think it turns a very good candy into a great mini-dessert.
KEY LIME PIE FUDGE DESSERT
Graham Cracker Crust
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1-1/4 cups finely crushed graham crackers
- 3 cups white chocolate chips (Ghirardelli)
- 14-ounce can sweetened condensed milk (non-fat)
- 1 tablespoon finely grated Key lime zest (6 Key limes)
- 3 tablespoons lime juice
Preheat oven to 375 degrees.
Line a square 8″x8 baking pan with foil or parchment paper, extending it up and over pan to allow for easier removal of the fudge. Butter sides and bottom of the pan, especially the corners. Set aside.
To make the crust: In a medium sized bowl, place butter, sugar and graham cracker crumbs. Stir with a fork and toss to mix well. Spread evenly on the bottom of the baking pan…
…and bake for 4 to 5 minutes @ 375 degrees F or until edge is lightly browned. Remove from the oven and let cool in the pan on a wire rack.
Stir white chocolate chips and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and all the lumps are gone.
Remove from heat and stir in zest and juice. Spread mixture evenly over the baked crust.
Cover and chill for at least two hours. Lift the fudge from the pan using edges of foil. Peel off foil …
…and use a heavy non-serrated knife to cut the fudge into 25 pieces.
Store in an airtight container at room temperature for up to one week.
Yield: 25 pieces
I served two of these as a very rich, delicious, girly dessert.