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April 7, 2009

Key Lime Pie Fudge


Last Fall, back when it was Allison's birthday, I made two beautiful Key lime pies to celebrate her special day. As I was leaving for work that morning, it occurred to me that I forgot to take photos of it and figured I'd just take some once I arrived at work. Well, those plans came to a screeching halt right after both pies slid off the tray and landed bottom-side-down onto the asphalt. Luckily, they were still edible but the jolt of being smacked to the ground caused them to crack and all my airy whipped cream deflated. I felt so terrible presenting such an ugly dessert, but Allison didn’t care one bit, nor did anyone else that devoured them.

So when I recently learned that Allison would be leaving our team and moving to South Carolina to be closer to her fiancé, I knew right away that it would be my chance to make her another, more blog-worthy Key Lime Pie. However, my plans were foiled a few days later while I was enjoying my daily Tastespotting sashay over lunch. I became charmed by a recipe for Lime Fudge with Macadamia Nuts at Technicolor Kitchen. I knew instantly I had to make this for her instead. While I loved the idea of using normal, everyday Persian limes, I suspected it would work just as well with fresh Key lime zest and juice. I couldn't stop there, could I? I mean, what would Key lime Pie fudge be without graham cracker crust? It would be pretty good too, true, but I knew that including it would really make this fudge extraordinary. (BTW: Do you see the faint smiley face in the photo of the fudge above? :) ) This recipe could not have come out any better, if I do say so myself! Its texture was really smooth and silky, which is directly related to the fact that I used Lindt, which was the best quality of white chocolate I could find in the store. The flavor was great too, just the right amount of tang that was quickly mellowed by the crust. It was pure ecstasy! It was such a huge hit, I was actually a little blindsided how popular it was. People raved! A little words of caution though, it's a bit addictive. So much so my boss said I could call it Key Lime Crack!

Key Lime Pie Fudge
Yield: 64 1-inch squares, although it really depends on how you cut it.
adapted from Technicolor Kitchen

Graham Cracker Crust
Note: The crust is optional. The fudge will still taste great without it.

1/3 cup unsalted butter
1/4 cup sugar
1-1/4 cups finely crushed graham crackers

Fudge
3 cups or 4 4-oz bars of good quality white chocolate, finely chopped (
14-ounce can sweetened condensed milk
1 tablespoon finely grated Key lime zest, about 5-6 Key limes*
3 tablespoons lime juice – freshly squeezed is better

Line a square 8"x8 baking pan with foil or parchment paper, extending it up and over pan (this helps you get it out of the pan later). Butter sides and bottom of the pan, especially the corners. Set aside.

If you're making the crust: Preheat oven to 375. In a medium sized bowl, melt butter in them microwave. Stir in sugar with a fork, braking up any lumps. Add crushed graham crackers and toss to mix well. Spread evenly into the baking pan and bake for 4 to 5 minutes or until edge is lightly browned. Remove from the oven and let cool on a wire rack.

Stir white chocolate 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 into the prepared pan.

Cover and chill for two hours or overnight. Lift the fudge from pan using edges of foil. Peel off foil and use a heavy non-serrated knife to cut the fudge into one-inch pieces. (Tip: Keep a damp kitchen towel handy to clean off the knife after each cut. This will keep give your fudge a cleaner appearance.)

Store in an airtight container at room temperature for up to one week.

* Zesting the limes - Be sure to wash the limes in hot, soapy water before zesting them. I like to scrub mine with a wet terry cloth towel to get all the wax off. Be sure they are totally dry before zesting. Also, Key limes are really small and their zest is thin. Go very slowly when zesting each lime as you'll be at the pith (white part) after just one or two passes. I highly recommend using a Microplane Grater/Zester which makes short work of the task.


35 comments:

  1. Love this! I'm a big fan of fudge anyway but the keylime flavor is light and unique. Very delish!!

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  2. I couldn't stop eating these, they were amazingly delicious but not too heavy. Possibly my favorite Julia creation to date :)

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  3. Allison RogersApril 07, 2009

    I am sooo flattered to be the Allison associated with this recipe! As one of Julia’s coworkers, we are spoiled weekly (sometimes more) by her delicious creations. But, I will say this was by far the most amazing thing she has ever concocted! I can personally admit I was embarrassed by how many I ate that day - Key Lime Crack it is!! This fudge was so addicting that people were coming by my desk, not for seconds, but for fifths and sixths… Don’t worry, I won’t name names! ;) Thank you Julia for this wonderful send off! I can only hope I can do it justice from South Carolina! xoxo Allison

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  4. This looks absolutely incredible! I love fudge and have never thought of a citrus fudge... wow.

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  5. I am going to have to try these! My husband's favorite chocolate at Sees is key lime truffle! Bet he'll love these

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  6. Key Lime FUDGE?!?!? I've never, ever heard of such a thing; it sounds and looks amazing! Your co-workers will never let you leave!!!

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  7. That looks SO. Delicious. I have to add this recipe to my to-do list!

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  8. holy cowabunga! that sounds amazing! i love key lime - i was planning on making a pie this weekend, but maybe i'll do fudge instead...

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  9. Key Lime crack, lol..!! Yes, I see the little smiley face!

    I have never heard of fudge like this before. With BBQ's just around the corner, this will be a must make treat!

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  10. This sounds delicious. I absolutely love key limes!

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  11. Sounds very unique! And since Key Lime Pie is always a big HIT at my house, I'll have to try this. But, just how many ounces of white chocolate is needed for 3 cups chopped?

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  12. Key Lime Crack? I've got to try it. Wow! It looks deliciously creamy. I'm totally going to have to make this ASAP. I'm sure Allison loved it!!

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  13. Great question EB Pitcher! I had to think about that a little bit but it turns out that each 4 oz bar netted about 3/4 of a cup of chopped chocolate. So, 4 4-oz bars should give you darn near 3 cups. This recipe is incredibly forgiving so if you're a little under or a little under, you'll still be okay.

    I've updated the recipe to include this information too. Thank you!!

    .. and thanks to everyone else too for your lovely comments! :)

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  14. OM Good Lord, does that ever look delicious!! My husband is crazy over key lime.. I have got to try it!

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  15. I can't wait to try these Julia! They look amazing. :)

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  16. I'm so glad to know you liked the recipe - I absolutely love your take on it! A fabulous idea, for sure!
    Thank you for linking me as the source of the recipe and for letting me know about it!

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  17. This looks awesome Julia! You are always so creative. Thanks for another great recipe!

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  18. This sounds AMAZING! I just stumbled onto your blog a few days ago, and haven't left! You better believe I'll be making this one very, very soon!

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  19. Your Key Lime Crack sounds and looks terrific! :-)
    ~ingrid

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  20. Man, this is sooo cool. A must try for my citrus loving father. I read my google reader at lunch, awesome.

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  21. Another great dessert Julia! These look light and delicious!!

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  22. We will try these...they look like little cheesecake bites!

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  23. OK I just found your site and have already copied several recipes. This looks great also. Love your stuff!

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  24. Key lime fudge sounds amazing!

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  25. I made this over the weekend and it's amazing. I only had a 10-oz bag of white chocolate chips, but I used the same amount of (regular) lime juice and zest, for lots of lime flavor. Plus, a touch of salt in the crust. Everyone's raving over it!

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  26. I just made these to take to a wine-tasting party tonight. I did a great deal of eating the remains in the pan after the key lime-white chocolate mixture was complete. UNBELIEVABLY good! Another fabulous recipe, Julia!! :)

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  27. These look really amazing. I'm definitely going to have to try them!

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  28. This is so delicious and refreshing in the summer. I was making this for a friend and had purchased all of the ingredients when I learned that she didn't like lime! So, I tried a lemon version (using the zest and juice of two large lemons) and it was a hit! Thanks for a great recipe!

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  29. Someone needs to come eat all my brownies so I can make these! They look amazing! A summery fudge, whodathunkit?

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  30. Do you think this will ship well? I think so...but I thought I would ask. It would make one very happy brother of mine :)

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  31. Yes, it ships well this time of year (in the northern hemisphere). You'll want to make sure it's well sealed and packed tight. I'd also spring for the overnight or 2 day shipping just to make sure.

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  32. AnonymousJune 01, 2011

    Hello julia,

    just wanted to say that this fudge is amazing, I made it a few days ago and everyone loved it and could'nt get enough, I have to make more on friday for my mum!I also wanted to say how much I adore your blog I found it through strangely enough looking for pitures of snickerdoodle cakes!! thank you for posting such wonderful recipes my very best wishes to you Pixie

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  33. I've made this once before and am now going to make it for my upcoming tropical themed wedding. I've gotta say...I think this is about one of the most delicious things I've ever made. And it's sooooo easy!! Don't make it unless you're prepared to eat the whole batch. Hide it from the rest of your family, too, or it will be gone.

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  34. This has been all over pinterest lately and I decided to make it this weekend--it hasn't even finished setting all the way but I couldn't wait to try a tiny bite...seriously amazing!! Thanks for the wonderful recipe :)

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