Ahhh, dare I say summer is almost gone and then soon comes the most wonderful time of the year, Autumn. Cooler temperatures, football, pumpkin treats, football, Halloween, football....it's an awesome time.
Even though fall is my favorite time of the year, there are a few things I will miss about summer. One thing I will miss is the abundance of lime and other citrus flavored goodies. I love lime, so when I saw this recipe for Key Lime Pie Fudge*, I knew I just had to try it.
This recipe did not disappoint. It was easy and super delicious. I love the two different textures it yields from the crust and the fudge. The buttery goodness from the graham cracker crust and the sweet and tartness from the fudge. A pretty awesome way to say goodbye to Summer.
*Note - I realize that key lime pie is not truly "lime" color, however, I couldn't resist dropping a few tiny drops of green food coloring in the fudge mixture.
Key Lime Pie Fudge
from Sugar Cooking
1/4 C. sugar
1-1/4 C. graham crackers crumbs
3 C. white chocolate, finely chopped
14-ounce can sweetened condensed milk
1 T. key lime zest, about 5-6 Key limes
1/4 C. key lime juice
Line an 8x8 pan with foil or parchment paper, extending it up and over the pan. Butter the sides and bottom of the pan, especially the corners. Set aside.
Preheat oven to 375. In a medium sized bowl, melt butter and then stir in sugar with a fork, breaking up any lumps. Add graham cracker crumbs and 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.
Pour sweetened condensed milk in a large heavy saucepan and stir in the white chocolate and heat on low, just until chocolate is melted and all the lumps are gone. Remove from heat and stir in lime zest and lime juice. Spread mixture evenly into the prepared pan.
Cover and chill for several hours or overnight. Lift the fudge from pan using edges of foil or parchment. Peel off foil and cut the fudge into one-inch pieces. Fudge can be stored in an airtight container at room temperature for one week.