Key Lime Pie Fudge
Tags: Dessert
Yield: 20
- 1 1/2 cups (180g) crushed digestives/graham crackers/shortbread, measure after crushing
- 1/2 stick (56g) unsalted butter, melted and slightly cooled
- 14 oz (400g) can of condensed milk
- 14 oz (400g) white chocolate, broken into small pieces
- Zest of 3 limes
- 1 tbsp lime juice
- 1 tbsp unsalted butter
- A few drops of green food coloring, optional
- Extra lime zest for garnish, optional
- Spray an 8x8 inch square pan with cooking spray and then line it with a double layer of cling film. Spray the cling film with cooking spray and leave to one side.
- Place the graham cracker crumbs into a medium sized bowl and pour the melted butter over them. Stir until all the crumbs are coated in butter.
- Tip the crumb mix into your prepared pan and press into a thin, level layer. I used the base of a 1/2 cup measure to make sure it was even.
- Place in the fridge for 15-20 minutes to set. Once the base has been chilling for 10 minutes, place the condensed milk and white chocolate into a medium sized saucepan over a low heat.
- Stir the mixture frequently until the chocolate is completely melted and the mixture is smooth. Add in the zest, juice, butter and a couple of drops of green food coloring, if using.
- Pour the mixture onto your chilled base and spread into an even layer. Leave to cool for 10 minutes before sprinkling with extra lime zest, if using. Place in the fridge to set, around 45-60 minutes.
- At this stage you can cover with cling film and leave in the fridge overnight. When ready to serve, gently wiggle the edges of the cling film and lift the fudge out. Peel off the cling film and then cut into 24 small squares.
- Slice each square in half diagonally to create wedges. I find a knife dipped in hot water and dried cuts much better!
- Key Lime Pie Fudge will keep in an airtight container, in the fridge, for 5 days.
